Schiacciata di Pasqua: the recipe for the sweet leavened Tuscan product – Tale Of Travels


prepare the yeast

Dehydrated Brewer’s Yeast

The easter crush it’s a sweet tuscan typical of the Easter festivities, particularly widespread in the Livorno and Pisa area, where it is also known as “sportina”. It is a soft and very aromatic leavened product, with the unmistakable aroma of anise, which presents different variations depending on the region of origin and the family that keeps the secret.

Doing the dunk is not difficult, but it will take a long time because, in addition to the yeastyou will have to prepare 3 masses and wait for the respective rests for a total of about 16 hours of leavening (although, if you want to be more technical, the times may vary slightly depending on the kitchen temperature and the humidity percentage).

That is why our advice, before starting, is to “adapt the dough” to your own schedule and, above all, do not skimp on quantities by making at least three crushed breads: in this way, in addition to enjoying them with the whole family, you can put them in a bag and donate them for good luck, or if you have any left over, you can freeze him and remove them when necessary.

To take the Schiacciata out of the oven, all you have to do is work together, several times, the previous dough with the flour, melted butter, sugar, eggs and olive oil, and then perfume everything with the aroma with orange, rosolio and maraschino liqueur, and a generous handful of anise. The result will be a tall, soft and irresistible baked product, to be brought to the table for Easter breakfast with cold cuts, cheese and chocolate eggs, or as a dessert after a meal.

You can use instead of the rosary beads He was born in maraschino, a drop of rum, anise liqueur or marsala or you can add the juice and grated orange peel to replace the aroma. You can also enrich the Schiacciata with raisins, candied fruits or chocolate drops, but we suggest trying it on its own to stay true to tradition.

But why is a tall, well-bubbled brioche called “schiacciata”? In reality, the name would have nothing to do with its shape, but would refer to the fact that this recipe, born around mid 1800’s By peasant ingenuity, it was prepared by crushing, or breaking, a large number of eggs (the fruit of the abundant spring hatchlings). Crushing, in Livorno dialect, they say squeeze: explained the reason why the cake is also known as “sciacciata”.

Find out how to prepare Easter Schiacciata by following the step-by-step procedure and tips. If you liked this recipe, try other variations on the theme:

How to prepare Easter Schiacciata

First prepare the yeast: collect the warm milk and the dehydrated brewer’s yeast in the bowl of a planetary mixer 1.

Melt the yeast by stirring with a whisk 2.

Gradually add the sifted flour 3.

Once you get a thick dough 4let it rise in a warm place for at least a couple of hours or until the initial volume has doubled.

After the rest time, add the eggs to the yeast. 5.

add sugar 6.

Pour in the extra virgin olive oil 7.

finish with the flour 8 and work with the hook, until obtaining a fairly homogeneous compound.

Cover with a cloth and let stand at room temperature for about 3 hours 9.

When the dough has tripled in volume, deflate it with light pressure from your hands. 10.

Prepare the second dough: add the eggs to the yeast mixture. eleven.

Combine the sugar 12.

pour the oil 13.

Perfumes with rosolio and maraschino 14.

Combine the scent of orange fifteen

Incorporate flour sixteenLittle by little, and keep kneading until you get a smooth and elastic dough.

form a palla 17 and let rise again for 3 hours.

When the leavening is complete, deflate the mixture again. 18 and proceed with the third mass.

add the eggs 19.

Continue with the sugar. twenty.

Combine oil and warm melted butter twenty-one.

pour the liquor 22mixed and scented with anise seeds.

last with the flour 23 and knead again until you get a well-strung dough.

Form a ball, cover with a towel 24 and let it rest for about 3 hours, or until it doubles its volume.

After the yeast time has passed, divide the dough into 3 equal parts and form the same number of loaves 25.

Place each roll in a paper panettone cup. 26 and leave to rise for the last time in a warm, dry place for about 5 hours. Once the time has elapsed, we brush the surface with the yolk, slightly beaten with a drop of milk.

Place the cakes in a preheated oven at 180°C 27 and cook for about 50 minutes: after the first half hour, if the schiacciate gets too dark, cover the surface with aluminum foil. Once ready, let them rest in the oven for a few moments, then take them out of the oven and let them cool completely.

Bring the Schiacciata di Pasqua to the table, slice it 28 and serve.


The Schiacciata di Pasqua can be kept at room temperature, under a glass bell jar or inside a paper bag, to 4-5 days Maximum.

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