Florentine Schiacciata is a traditional sweet bread from Florence, typically enjoyed during Carnival celebrations. Its name "schiacciata" (meaning "flattened") refers to the light pressing of the dough before baking. Light, airy, delicately flavored, and generously dusted with powdered sugar — this festive treat is a true symbol of Tuscan baking traditions.
In a stand mixer, combine the flour and the fresh yeast diluted in warm water. Add just enough water to form a smooth, elastic dough. Remove the dough and place it in a lightly floured bowl, cover with a towel, and let it rise at 80–82°F until tripled in size.
Return the dough to the mixer, add the sugar, eggs, lard, and a pinch of salt. Mix until fully incorporated and elastic again.
Oil a large baking pan with olive oil and place the dough inside. Let it rest for 30 minutes, then gently press the dough toward the edges of the pan. Allow it to rise again for about 2 hours.
Bake in a preheated oven at 350°F (175°C) for 32 minutes with no fan or low fan setting. Once baked, invert onto a sheet pan lined with parchment paper, return it right-side up, let it cool completely, and generously dust with powdered sugar before serving.