The schiacciata is made with farro flour, which gives the bread a nutty flavor, but spelt, whole wheat or even all-purpose white flour can be substituted. The flavorings are equally adaptable; Davies suggests fresh mozzarella or goat cheese in place of the ricotta, fresh herbs like basil or mint, and vegetables like zucchini or radicchio. The only rule? Keep it simple.
Cut into squares and wrapped in a little parchment paper, we can see this bread being a welcome addition to any lunch box.
• Get the recipe: Cherry tomato schiacciata at Emiko Davies
Have you ever tried schiaciatta?
(Image: Emiko Davies)