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Schiacciatine da Valè, Lisa’s Version

Focaccine da Valè

If you’ve been to Forte dei Marmi, you’ve been to Valè. An institution in this celebrated Italian beach town since 1924, Lisa used to take her children to this focacceria every afternoon in the summer to get the focaccine while they were hot! Now, with a change in ownership, the place has gotten super fancy- they even serve Aperol Spritz! But this locale will forever be burned into Lisa’s memory in its 1990s version, with its family owners pushing the dough into the large ovens and her children clamoring for more schacciatine.

Can’t make it to Forte this summer, or do you have a craving for this Italian beach town treat while you are stateside? Lisa has you covered! Here is her recipe to recreate that Valè experience outside of Forte.

Schiacciatine da Valè Ingredients:

 Schiacciatine da Valè

1 lb of pizza dough, either store bought or home made

Flour for rolling the dough out

Coarse sea salt

Rosemary sprigs

Extra Virgin Olive Oil





Schiacciatine da Valè Directions:

Place 2-3 tablespoons of extra virgin olive oil on a jelly roll pan. Meanwhile, roll out the pizza dough to a ¼ inch thick.

 Schiacciatine da Valè


Using a 4 inch diameter round cookie cutter or a water glass, cut circles out of the pizza dough. Place on a cookie sheet or jelly roll pan.

 Schiacciatine da Valè

With your fingers, make indentations in the dough.

 Schiacciatine da Valè

Place a few granules of sea salt, and rosemary leaves, top each one with a ½ teaspoon of olive oil.

 Schiacciatine da Valè

Bake at 425 for 10 minutes. Serve.

 Schiacciatine da Valè


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