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Schiacciata di Patate is a crispy Italian flatbread made with potatoes, rosemary and lots of pecorino cheese. It’s beautifully golden and crispy on the outside with a soft and creamy middle. This is such a delicious snack, antipasto or bite to serve with drinks.
Recipe overview
- The recipe: a thin and crispy potato flatbread made without yeast.
- Flavour and texture: Cheesy potato with fragrant rosemary, crispy and crunchy on the outside with a soft and creamy middle.
- Prep and bake time: 1 hour 10 minutes
- Serves: 8 large slices or 16 small
- Perfect for: serving to guests as an aperitivo or antipasto with drinks.
There are lots of different versions of Schiacciata di Patate. Some are made with traditional leavened dough topped with potatoes, while others are thin and crispy savoury flatbreads made without yeast.
This style of schiacciata is something my mother-in-law makes often when we visit. She makes it as a quick snack, and it’s absolutely delicious.
Our version uses lots of grated potato in the base with Pecorino Romano and fresh rosemary, then it’s topped with thin slices of potato and more cheese before baking until golden and crispy.
It’s the perfect snack to serve with drinks for an aperitivo or serve it with cured meats, cheese and olives as part of an antipasto spread.
Ingredient notes
Pin this now to find it later
Pin It- Potatoes: I like to use a floury potato for a soft and creamy middle. I use Maris Piper, but if you’re in the US, Russet is a great option.
- Pecorino Romano: I love using salty Pecorino Romano for this, but Parmigiano Reggiano also works really well. You can even use a combination of both.
- Flour: I use Italian 00 flour, but all-purpose flour will work just as well.
- Rosemary: fresh rosemary and potato is such a delicious combination, but fresh thyme will also work really well.
Recipe tips and FAQs
Squeeze excess water from the potato: it’s important to squeeze excess water from the potato after grating it so the mixture isn’t too wet. I put the potatoes in a colander and squeeze them with my hands.
Use baking parchment: instead of using a butter knife or spoon, use a sheet of baking parchment on top of the potato mixture to spread it out into a thin, even layer. It makes the process super easy.
Grating the potatoes: I use the grater attachment on my food processor, which takes seconds to grate all the potatoes. If you don’t have this, you can use a box grater instead. If you are grating them in batches, I recommend keeping the whole peeled potatoes submerged in cold water until you are ready to grate them to stop them oxidising.
Slicing the potatoes: I use a knife to thinly slice the potatoes for the topping and do this after making the base filling. If you have a mandoline, then use that as it’s perfect for getting super thin slices. I have tried the slicer attachment on my food processor, but it cut the potato a little too thick, and the schiacciata needed an extra 10 minutes to cook.
Schiacciata comes from the Italian verb ‘schiacciare’, which means to squash, flatten, or press. It’s commonly associated with a thin and crispy Tuscan focaccia but is also used to describe many other Italian recipes with a thin or flat texture.
More Italian snacks to try
Bread & Savory Bakes
Danubio Salato (Neapolitan Stuffed Brioche Buns)
Antipasti
Cheesy Puff Pastry Potato Tart
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Schiacciata di Patate (Crispy Italian Potato Flatbread)
Equipment
- 11×14 inch (28x35cm) Baking tray
- Baking parchment
Ingredients
Schiacciata base
- 570 g (1 lb 4 oz) Potatoes, (Maris Piper or Russet)
- 140 g (1 cup) Italian 00 or all-purpose flour
- 120 ml (½ cup) water
- 70 g (1 cup) Pecorino Romano, finely grated
- 1 large sprig rosemary, finely chopped
- Salt and pepper
- 1 tablespoon olive oil, plus extra for greasing
Topping
- 250 g (9oz) Potatoes, very finely sliced
- 30 g Pecorino Romano, (generous ½ cup) finely grated
- 1-2 tablespoons olive oil
- Salt and pepper
Instructions
- Preheat the oven to 180℃/350℉ fan or 200℃/400℉ conventional.
- Lightly grease a 11x14inch (28x35cm) baking tray and line with baking parchment (this helps the parchment stick to the tray). Set aside.
To make the schiacciata base
- Peel and grate the potatoes (you can use the grater attachment on a food processor or large holes on a box grater).
- Squeeze as much water out of them as possible with your hands, then place them in a large mixing bowl.
- Add the finely chopped rosemary, grated pecorino, a pinch of black pepper and a generous pinch of salt and mix until combined.
- Next, add the olive oil and flour and mix well. Finally, add the water and mix it into the potato until everything is fully incorporated.
- Drizzle around 1 tablespoon of olive oil on the parchment lined tray and tip the mixture on top. Place another sheet of baking parchment on top and use your hands to spread the mixture into a thin even layer all over the tray.
- Peel off the top sheet of baking parchment and set aside.
To make the topping
- Peel the remaining potatoes and cut them as thinly as possible. Arrange them in an even layer all over the schiacciata. Sprinkle over a pinch of salt and pepper, then the finely grated Pecorino Romano.
- Drizzle 1-2 tablespoons of olive oil over the top and bake in the oven for 45-50 minutes until crispy and golden all over.
- Remove from the oven and transfer the schiacciata to a cooling rack for 5-10 minutes before cutting and serving.
Notes
- Storage: The schiacciata is best eaten while still warm from the oven, when it tastes its best, but it will keep well for 1-2 days in the fridge.
- Reheating: Although the schiacciata can be eaten cold, it’s much better reheated. Reheat in the oven at 180C/350F for 10-15 minutes.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise
- When I use canned or jarred tomatoes of any kind I always use Cirio or Mutti brands for the best results and flavour.
- All vegetables are medium sized unless stated otherwise
- All recipes are tested and developed using a fan (convection) oven
- Find out more about how nutrition is calculated.
- Check out our must have Italian Pantry Staples.
- You can also find all our Essential Kitchen Tools for Italian Cooking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
