Flatbread from Florence (Schiacciata alla Fiorentina) from The Italian Baker: The Classic Tastes of the Italian Countryside--Its Breads, Pizza, Focacce, Cakes, Pastries & Cookies by Carol Field

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • mjes on September 23, 2021

    The EYB policy of omitting optional ingredients means the malt syrup does not show. You do want the syrup or substitute dry malt. The malt, lard, and dry milk make this bread distinguishable from focaccia recipes. There is a variety of sizes you can make; I agree with Carol Field that the individual size is the most versatile. Very much liked by the family.

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