Schiacciata Fiorentina

Schiacciata Fiorentina


·       225g of Sugar
·       300g of Flour
·       90g of whole milk at room temperature
·       50g of Olio extravergine d’oliva EX TERRA VIRES
·       3 Eggs
·       1 Oranges (rind and juice)
·       16g of Baking powder for cakes
·       1 Vanilla Bean


·       Powdered sugar q.b.
·       Bitter cocoa powder q.b.


To prepare SCHIAACCIATA FIORENTINA, start scratching the orange peel in a small bowl, then squeeze the juice, filter it and keep it aside.

Break the eggs into a bowl and add both the sugar and the seeds of a vanilla bean. With a whisk you assemble them all together until a light and fluffy mixture is obtained. Only then can you add the grated orange rind and the oil flush.

Once the oil has been completely absorbed, first pour the orange juice, always flush, then add the milk at room temperature flush once absorbed. At this point also incorporate the flour, previously sifted, adding a spoon at a time and making it absorb before adding the next spoon.

Once the flour is finished, add the yeast and work again for 2-3 minutes until you obtain a smooth and homogeneous dough that you will pour into a 24×17 cm mold, previously buttered and floured.

Bake in preheated oven at 180 ° for 50 minutes (for this the ventilated mode is not recommended), once cooked, remove the crushed (16) and let it cool before turning it out. Place it on a serving tray and sprinkle the whole surface with icing sugar.