Potato Schiacciata: A Rustic Italian Flatbread
A delightful dish from Tuscany, the Schiacciata di Patate is an Italian flatbread that combines the comforting flavors of potatoes and olive oil, topped with fragrant rosemary and seasoned to perfection. This recipe brings a rustic charm to any meal, making it ideal for a hearty snack or as a side to your favorite Italian dishes. Soft and savory with a crispy golden finish, the Schiacciata di Patate will become a go-to comfort food in your kitchen.
Servings: 4
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour (00 flour) | 300g |
| Water | 150g |
| Fine salt | 10g |
| Fresh yeast (or dry yeast) | 2g |
| Extra virgin olive oil | 15g |
| Potatoes | 100g |
| Extra virgin olive oil (for drizzling) | 25g |
| Black pepper | To taste |
| Fine salt | 5g |
| Rosemary | To taste |
| Coarse salt | To taste |
Instructions:
Step 1: Prepare the Dough
- Begin by dissolving the fresh yeast in 150g of water in a large bowl. Stir gently until the yeast is fully dissolved.
- Add 15g of extra virgin olive oil to the mixture, followed by 10g of fine salt.
- Gradually incorporate the 300g of flour into the water-yeast-oil mixture, stirring to combine. Continue mixing until the dough begins to form.
- Knead the dough on a lightly floured surface until it becomes smooth and elastic. This should take about 8-10 minutes.
- Shape the dough into a ball and place it in a lightly greased bowl. Cover it with plastic wrap or a damp towel. Allow it to rise for about 1 hour or until doubled in size.
Step 2: Prepare the Potato Topping
- While the dough is rising, peel the 100g of potatoes and slice them into very thin rounds. A mandoline slicer works best for this, but a sharp knife will suffice.
- Place the sliced potatoes in a bowl and drizzle with 15g of extra virgin olive oil. Season with 5g of fine salt and black pepper to taste. Toss to coat the potatoes evenly in the oil and seasoning.
Step 3: Assemble the Schiacciata
- Once the dough has risen, punch it down and transfer it to a lightly floured surface. Using your fingers, press the dough gently into a rectangular shape, about 25 x 20 cm in size. Aim for a thickness of about ยฝ cm.
- Grease a baking tray or pan of the same size with a little olive oil (about 5g). Transfer the shaped dough onto the tray and use your fingertips to press it gently into the corners of the pan.
- Drizzle 5g of olive oil over the top of the dough to ensure a crisp, golden finish.
- Layer the thin potato slices on top of the dough, overlapping them slightly. Arrange them in a circular pattern, leaving a small gap around the edges.
- Sprinkle fresh rosemary over the potatoes, adding an aromatic touch. Finish with a pinch of coarse salt for extra flavor.
Step 4: Bake the Schiacciata
- Preheat your oven to 190ยฐC (375ยฐF), ensuring itโs well-heated before placing the dish inside.
- Bake the Schiacciata in the preheated oven for about 20 minutes, or until the dough is golden brown and the potatoes are tender.
- Once baked, remove from the oven and allow it to cool slightly before slicing into pieces.
Step 5: Serve and Enjoy
Serve the Schiacciata di Patate warm, and enjoy this deliciously savory Italian flatbread as a snack, appetizer, or accompaniment to any meal.
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 34g |
| Protein | 4g |
| Fat | 8g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 310mg |
| Fiber | 3g |
| Sugar | 2g |
This Schiacciata di Patate is a truly versatile dish. You can easily adjust the toppings to your preference โ add more herbs, or even cheese for an indulgent twist! Whether served as a side dish, a light lunch, or as part of an Italian antipasto platter, it brings a rich, aromatic flavor to your table.
