The Ultimate Schiacciata Sandwich (Biga Bread)

Описание: This is a complete Italian-style sandwich made with homemade schiacciata bread using the biga method.
Long fermentation, high hydration dough, crispy crust, soft interior, juicy chicken, melted cheese, and fresh basil pesto — everything in one perfect bite.

This recipe focuses on technique, fermentation, and balance, not shortcuts. If you love bread, sandwiches, and real flavor, this one is for you.

🧾 INGREDIENTS
Biga (Day 1)

• 346 g flour

• 154 g water

• 2 g yeast

Final Dough (Day 2)

• All the biga

• 110 g flour

• 190 g water (added gradually)

• 11 g salt

• 11 g olive oil

Chicken Filling:

• Chicken breasts

• Salt

• Black pepper

• Garlic powder

• Paprika

• Neutral oil

Pesto:

• 150 g fresh basil

• 3 garlic cloves

• 75 g nuts

• 70 g olive oil

• Ice cubes (to keep color fresh)

• 70 g parmesan cheese

Assembly

Cheese of choice

Thin sliced pepperoni (optional)

I baked this sandwich in the Cooking Flame oven, a powerful home/industrial hybrid oven with excellent heat distribution.
You can check their Instagram page here: @cooking_flame (great products if you're into serious pizza making).


👨‍🍳 COMPLETE RECIPE

Day 1 – Biga
Mix flour, water, and yeast until no dry spots remain.
Tear into small pieces, cover, and ferment at room temperature for 18 hours.

Day 2 – Dough
Cut the biga into small pieces and add to the stand mixer.
Add half of the water and flour, start mixing.
Once combined, add salt, more water gradually, then olive oil and remaining water.
Mix until smooth and elastic.

Transfer to a clean surface, fold a few times, shape, and rest covered for 2 hours.

Chicken & Pesto
Marinate chicken with spices and oil, then fry until cooked.
Blend all pesto ingredients until smooth and vibrant green.

Shaping & Baking
Divide in 2 and Pre-shape the dough on a floured surface, rest 2 hours.
Preheat oven to 260°C.
Flatten dough gently, press with knuckles, drizzle olive oil, bake 12 minutes until golden.

Let cool slightly, slice open, add cheese, chicken, and pepperoni.
Bake again 5 minutes until cheese melts.

Finish by spreading pesto on the top layer.
Close, slice, enjoy.

🧠 NOTES (THIS IS IMPORTANT — DON’T SKIP)

• Biga gives deeper flavor, better structure, and crispier crust.

• Ice cubes in pesto keep it green and fresh.

• Baking the bread before filling prevents soggy sandwiches.

• High heat is essential for proper schiacciata texture.