Verified in Florence.
Schiacciata all'olio is a signature dish of Italy; we have verified places to eat it in Florence. Florence's olive-oil flatbread: pressed flat (schiacciata means squashed), pocked with fingertips, drenched in extra-virgin olive oil and coarse salt, baked crackling. Start with where to eat Schiacciata all'olio in Florence.
Florence's olive-oil flatbread: pressed flat (schiacciata means squashed), pocked with fingertips, drenched in extra-virgin olive oil and coarse salt, baked crackling. Sold by weight at every forno.
Schiacciata all'olio is Tuscany's answer to focaccia, baked daily in Florentine bakeries (forni) since at least the medieval era. The defining technique is the schiacciatura (the squash): bakers press the dough flat with the heel of the hand, leaving deep pocks that catch pools of olive oil. The result is thinner and crisper than Ligurian focaccia, with a pillowy interior and a salt-crackled crust. Forno Pugi (1948), Pasticceria Buonamici and Pasticceria Gualtieri keep the format alive; it's sold all'olio (salt and oil), all'uva (with grapes in autumn), or as schiacciata farcita (split and stuffed for sandwiches at All'Antico Vinaio).
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Where to eat Schiacciata all'olio in Florence: the editor picks
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