What is the difference between focaccia and schiacciata

Flour, water, yeast, salt and oil. Five poor ingredients, present in the pantry of all houses in Italy which combined give life to infinite recipes. Among these there are two preparations that are as similar as they are different, originating in two neighboring regions, Liguria and Tuscany. Let’s find out what is the difference between Genoese focaccia and Tuscan Schiacciata. Indeed, although apparently similar, these two baked goods have very different preparations and proportions between the ingredients.

Genoese flat bread

Also note as fugassa in Ligurian dialect, referring to the fact that it was cooked on the hearth, it is undoubtedly the more famous of the two. Nicely greasy, with its characteristic holes is the symbol of Ligurian cuisine. It seems to have been born in the street fry shops of the city of Genova and, thanks to its low cost, it immediately enjoyed a good reputation especially among longshoremen. In fact, these used to enjoy it as a snack together with a glass of white wine.

The Genoese focaccia recipe, Traditional food product, requires between 50 and 60% hydration. are also provided two leavenings, of which the second in the pan, responsible for the fine honeycomb. The Genoese focaccia then, to be defined as such, must have a thickness of at least 2 cm and the characteristic hollows. It is sprayed, before cooking at 240°C, with a brine based on oil, water and salt.

Tuscan flatbread

Ciaccia, siacciata, crush: there are more than 600 names by which the Tuscan Schiacciata is known. Also in this case we are talking about a preparation similar to focaccia whose origin seems to date back to Roman times. Usually crunchy, it is short and has a rustic appearance, thanks to the fact that it comes cooked directly on refractory stone and not in the pan like the fugassa at very high temperatures (about 300°C). In addition to this first difference between focaccia and Schiacciata, there are others. Hydration for example, which reaches 80% in fugassa, thus making it much more complex to apply and work with. Even the seasoning is different: if it is abundant in the Genoese focaccia and added before cooking, it is added in modest quantities only once it has taken the oven. In this way a fragrant and rustic baked product is obtained.

Some Florentine Schiacciata exist different variations depending on the area: the ciaccino of Siena, soft and often stuffed with cured meats, the Schiaccia alla pala of Grosseto, round in shape, and the greased Schiacciata, seasoned after cooking with lard.

There are more than one differences between focaccia and Schiacciata, both products included by the Ministry of Agricultural, Food and Forestry Policies among Traditional Agri-Food Products. So similar on paper and so different in taste and texture, they must be tried to fully savor the differences.

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