Schiacciata con Soprassata

Schiacciata con Soprassata is a rustic Italian dish that combines a thin, crispy flatbread with a cured meat spread. The schiacciata, a Tuscan variant of focaccia, is traditionally baked with olive oil, salt, and occasionally rosemary, yielding a chewy yet crackling crust. The soprassata—often a regional spelling of sopressata—refers to a dry-cured salami that is sometimes ground into a spreadable paste, seasoned with garlic, red pepper, and fennel.

What distinguishes a great version is the contrast: the bread must be blistered and airy, kissed by good olive oil, while the soprassata should be intensely savory, with a fine balance of fat and spice. The meat is typically spread generously over the warm schiacciata, allowing the heat to release its aromas.

According to the ReTubeIt listing, the dish is featured at the venue Scarpaccia in Italy, as highlighted by the creator Sentieri Golosi. Regional variations exist: in Tuscany, the schiacciata might be served plain or with prosciutto, whereas the inclusion of soprassata suggests a southern influence, perhaps from Calabria or Campania, where spicy cured meats are common. Some versions add a drizzle of honey or a scatter of arugula to cut the richness. Whether enjoyed as a street snack or a casual antipasto, Schiacciata con Soprassata celebrates the Italian tradition of simple, high-quality ingredients layered on perfect bread.