Schiacciata bread from Seravezzawas traditionally eaten in winter by workers who would have it as an afternoon snack accompanied by a glass of wine. Today it is available all year round in the Versilia towns of Seravezza, Stazzema, Pietrasanta and Forte dei Marmi.
It’s made from corn flour, flour, lard, garlic, rosemary and extra virgin olive oil and is usually about 30cm round in diameter. It should be a golden colour and soft and crumbly.
Stone-ground corn flour
Mix the two types of flour with the water, salt and yeast. Add the chopped rosemary, garlic and lard until you have a smooth dough. Leave the dough to rest for thirty minutes. Roll out the dough with a rolling pin and leave it to rise again for another thirty minutes. Cook in a hot over for approx. half an hour.