The same family has kept it going for a long time, and its name is built on the schiacciata all’olio: a thin flatbread, crisp around the rim and tender in the middle, with enough salt and olive oil to send people back to the counter for more. There are no filled versions and no novelty toppings.
Florentines come for the plain schiacciata at its finest, and the morning is the moment, while the early batches are still warm from the oven. Once it is in your hands, carry it over to the market in Piazza delle Cure close by and eat it as you wander.