Schiacciata di Patate (Crispy Italian Potato Flatbread)
Use the camera icon to toggle the step by step photos on and off. A crispy and delicious Italian potato flatbread made with rosemary and pecorino cheese.
Servings: 8 servings
Equipment
- 11x14 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.
Nutrition
Calories: 222kcal | Carbohydrates: 32g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 13mg | Sodium: 157mg | Potassium: 462mg | Fiber: 3g | Sugar: 1g | Vitamin A: 58IU | Vitamin C: 20mg | Calcium: 149mg | Iron: 2mg
