You can buy Tuscan schiacciata in every bakery in the region, with its almost cult-like following.
Some prefer it soft and slightly oily, while for others there’s never enough olive oil. Some want it thin and crunchy. Others like it cooked on a baking stone. And then, there are those who simply can't resist whenever it’s around. With one bite of schiacciata, a Tuscany native is transported back to childhood and school snack time.
Baking it home is easier than you might expect, just allow it some time to proof overnight and be generous with your extra virgin olive oil.