“Schiaccia Briaca” from the Island of Elba


1 kg. of white flour, 500gr. of sugar, 200 gr. of sultanas, 300 gr. of dried fruit (walnuts, almonds, hazel nuts), pine nuts, two cups of oil, aleatico if you like, a glass of alkermes, a knob of brewer's yeast.


To make the dough: melt the yeast in a cup of warm water and add to 100 gr. of flour, then cover with a cloth and leave to rise overnight.

Put the remaining flour on the pastry board, add the dough, the chopped dried fruit, the sultanas previously soaked in warm water, the oil, the aleatico and the alkermes.

Using your hands, mix the dough over and over again until it is well blended and soft. Grease a round tin with oil, line the base and sides with greaseproof paper and put the dough in.

Sprinkle the pine nuts on top and bake in the oven for 40/45 minutes. Remove from the oven, leave to cool then put on a plate without taking the greaseproof paper off.

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