Comments on A Tuscan foodie in America: No-knead schiacciata with potato in the dough

Good eye, Trobairitz! It is mortadella, the perfec...

2011-12-15T19:29:55.996-06:00

Good eye, Trobairitz! It is mortadella, the perfect companion of schiacciata, as far as I am concerned.

Looks delicious. Thanks for sharing the recipe. ...

2011-12-15T18:32:11.614-06:00

Looks delicious. Thanks for sharing the recipe. One of these days i'll have to get adventurous and try it out.

Is that mortadella in your first picture? I worked in a German deli right out of high school that also stocked a lot of Italian meats and this looks familiar.

Hi Kitchen Bitch - not only does your arm's st...

2011-12-15T11:46:57.690-06:00

Hi Kitchen Bitch - not only does your arm's strenght, but it also comes out better than all the other focaccia bread I have tried to bake (and I did try an awful lot!)

Holy yum Tuscan Foodie! This pictures make me miss...

2011-12-15T11:13:39.891-06:00

Holy yum Tuscan Foodie! This pictures make me miss Italy more than I already do, and I love that it's no knead (saves the arm strength).

Hi Beau - I felt the photos were necessary especia...

2011-12-15T09:43:12.867-06:00

Hi Beau - I felt the photos were necessary especially to understand the consistency of the dough, which MUST be very wet. If you can work it with your hands that means that it is not wet enough!

Let me know how it turns out for you!

Thanks for all those great illustrative pictures! ...

2011-12-15T09:36:53.550-06:00

Thanks for all those great illustrative pictures! Can't wait to give it a go!

@NJAPD: the potato AND the long rising time and th...

2011-12-15T07:37:54.394-06:00

@NJAPD: the potato AND the long rising time and the little yeast. They all work the magic. Just yesterday I baked a schiacciata very similar to this, but using a different method (more yeast, less rising time) and it come out not even remotely near the flavors of the recipe I published here. It looked like a schiacciata you can find in a foreign supermarket.

@Simona: grazie! Fammi sapere se la provi e come ti viene. Si', sul nome hai ragione, c'e' una grossa confusione in Italia. Ne parlero'. Ma chi e' France?

PS CARO FRANCE CHE BELLO VEDERE SCRITTO SCHIACCIA...

2011-12-15T05:21:03.859-06:00

PS CARO FRANCE CHE BELLO VEDERE SCRITTO SCHIACCIATA.. SOLO NOI TOSCANI LA CHIAMIAMO COSì IN LAZIO LA CHIAMNO PIZZA???????!!!!

DAVVERO..VAVVERO SPLENDIDA SI SENTE IL PROFUMO ANC...

2011-12-15T05:19:33.464-06:00

DAVVERO..VAVVERO SPLENDIDA SI SENTE IL PROFUMO ANCHE DA UA BACIO SIMMY

So is the potato the magic ingredients? I've n...

2011-12-15T05:18:22.190-06:00

So is the potato the magic ingredients? I've never heard of it before (it sounds like pasta al pesto which requires the potatoes to be boiled in the pasta water...), but I'm going to it it a try and I look forward to the more traditional recipe. PS: i miei stivali sono meravigliosi! Solo tu, 'Luca' e mia mamma pensate il contrario...