Recipe: Florentine Schiacciata

Special Feature

Florentine Schiacciata

La Cucina Italiana magazine offers these simple, authentic dishes of the Italian countryside. From fettunta, the quintessential way to savor new olive oil, to schiacciata alla Fiorentina, Tuscany's timeless sweet flatbread, the flavor of new olive oil shines through. Each recipe serves 8.

2 eggs
2/3 cup sugar
grated zest of 2 oranges
1 tbsp. orange juice
1/2 cup plus 2 tbsp. extra-virgin olive oil
1 and 1/2 cups whole milk
2 and 1/2 cups unbleached all-purpose flour
2 tsp. baking powder
salt

Preheat the oven to 375 degrees F.

In a bowl, whisk the eggs with the sugar, orange zest, and orange juice. In a separate bowl, combine the olive oil and milk; whisk into the egg mixture. In a third bowl, sift together the flour, baking powder and a pinch of salt. Fold into the egg mixture until smooth (do not overbeat).

Lightly oil and flour a square or rectangular baking sheet. Shake off excess flour. Pour the batter into the baking sheet and use a rubber spatula to smooth the top. Bake 20 to 25 minutes, until lightly golden and soft. Cool on a rack. Cut into squares and serve with Vin Santo.

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