Pizza Scima (Abruzzese Flatbread)
Pizza Scima is a traditional unleavened flatbread from Abruzzo. It's made with flour, white wine and olive oil and topped with lots of flakey sea salt. It's super easy to make and addictively delicious. Perfect served with cured meats, cheeses, olives and drinks!
Servings: 8 servings
Equipment
- Rolling pin
- Round pizza tray or large rectangular tray
Ingredients
- 450 g Italian 00 flour (1 lb or 3 and ⅓ cups)
- 6 tablespoons (90g) extra virgin olive oil plus extra for serving
- 200 ml white wine (6.7 fl oz or ½ cup plus ⅓ cup)
- 1/2 tablespoon (7g) fine salt
- Sea salt for serving
Instructions
- Pre-heat the oven to 200C (400F). Grease your tray with olive oil and set aside.
- Mix the flour and salt in a large bowl. Make a well in the centre and add the olive oil and white wine.
- Mix with a spoon until a rough dough forms. Tip the dough onto a clean work surface and knead it for a minute or so just until it comes together into a smooth ball.
- Roll the dough out with a rolling pin to a 9 inch circle about ¾ inch thick (2cm).
- Transfer the dough to a tray greased with olive oil and score the dough all over the top in a criss-cross or diamond shape about 1 inch wide (see photos for reference).
- Drizzle with 1 tablespoon of olive oil and sprinkle over some sea salt. Bake in the middle shelf of the oven for 50 minutes.
- Remove from the oven and brush with another 1-2 tablespoons of olive oil.
- Let it cool for 5-10 minutes before serving.
Notes
- Don't over-knead - knead the dough just enough so it comes to a smooth ball. Over-kneading will cause the bread to become too tight and tough because there's no yeast in it.
- No extra flour needed - because there is a lot of olive oil in the dough you shouldn't need to use any flour for kneading. If the dough is difficult to handle you can roll it in between baking parchment and bake it on a tray on baking parchment. The dough shouldn't be sticky.
- Scoring the dough - this is done in a criss-cross or diamond shape all across the top of the dough and helps with breaking it into pieces when serving. Use a sharp knife to do this and don't cut down too deep.
- let it cool - Pizza Scima is best served warm so let it cool for about 10 minutes before serving otherwise it'll be too hot.
- Serving - break the Pizza Scima into pieces and serve it as you would bread or crackers with cured meats, cheese and dips. It's also addictively delicious just on its own!
- Leftovers - the flatbread is best served warm straight after baking but can be wrapped in foil or stored in a container when cool and eaten within 2-3 days.
Nutrition
Calories: 324kcal | Carbohydrates: 44g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 361mg | Potassium: 78mg | Fiber: 2g | Sugar: 0.4g | Calcium: 11mg | Iron: 3mg
