CRISPY TUSCAN POTATO FLATBREAD (SCHIACCIATA)
12 People
120 Cals
CRISPY TUSCAN POTATO FLATBREAD (SCHIACCIATA)
12 People
120 Cals
About the recipe
If you’re looking for a crispy potato flatbread that’s simple, deeply savoury and perfect for entertaining, this Tuscan-style potato flatbread (schiacciata) is one of those recipes you’ll make on repeat.Inspired by the rustic Italian classic, this version is made with thinly grated potatoes, a touch of parmesan, olive oil and flour, then baked until golden and crisp on the edges with a soft, tender centre. It’s light, satisfying and incredibly versatile — somewhere between a flatbread, a potato slice and a thin, crispy potato pizza.What makes this recipe so special is its texture. Spreading the mixture thinly across the tray allows the edges to caramelise beautifully, creating that irresistible crispness, while the centre stays soft and savoury. A simple topping of thinly sliced potatoes brushed with olive oil adds an extra layer of texture and visual appeal.This crispy Tuscan potato flatbread is perfect served warm or at room temperature, making it ideal for entertaining, grazing boards, or as a delicious side to soups and salads. Finish with fresh rocket leaves, a scattering of parmesan and a drizzle of good olive oil for a dish that feels both rustic and refined.WHY IT'S SO GOODMade with whole potatoes, olive oil and simple ingredients, this flatbread delivers fibre, slow-releasing carbohydrates and nourishing fats for sustained energy. Potatoes are a great source of potassium and vitamin C, while olive oil adds heart-healthy monounsaturated fats. Using gluten-free flour makes it suitable for those avoiding gluten.Naturally adaptable, you can make it with sweet potato for a slightly sweeter variation, or use gluten-free flour to suit dietary needs. Whether you’re serving it as a starter, snack or light meal, this is one of those effortless recipes that delivers maximum flavour with minimal fuss.Golden, crisp, savoury… and guaranteed to disappear.
Nutrition Per Serving
120
Calories
3g
Fat
0.4g
Saturates
1g
Sugars
236mg
Salt
3g
Protein
22g
Carbs
3g
Fibre
Ingredients
BASE
- 500 g potatoes peeled & coarsely grated (sweet potato is also great)
- 1 onion thinly sliced
- 60 g finely grated parmesan or pecorino
- 120 g spelt flour or gluten-free flour
- 1 tsp baking powder
- 1 tsp sea salt
- 1 tablespoon rosemary or chives chopped optional
- 120 ml water
- 2 tbsp extra virgin olive oil plus extra for tray + drizzling
TOP
- 2 potatoes peeled & very thinly sliced (mandolin best)
- Olive oil for brushing
- Pinch of flaked sea salt
- Optional: 1 tbsp polenta for extra crunch
Method
- Preheat oven to 220°C fan-forced.
- Place the grated potato into a large bowl — no need to squeeze. Add the sliced onion, parmesan, olive oil, sea salt and herbs if using.
- Add the flour, baking powder and water, then mix well using your hands until combined. The mixture should hold together but not feel wet or sloppy.
- Line a large baking tray with baking paper and drizzle with a little olive oil.
- Spread the mixture thinly and evenly over the tray. This step is key — keeping it thin ensures a crisp, golden finish. Press down using your hands to make sure it's lovely and thin.
- Arrange the thinly sliced potatoes over the top, slightly overlapping. Brush with olive oil and sprinkle with flaked salt and optional polenta.
- Bake for 40 - 45 minutes, or until deeply golden, crisp on the edges and set through the base.
- Place on the bottom rack for the final 10 minutes of cooking.
- Remove from the oven and allow to cool slightly before transferring to a board and slicing.
TO SERVE
- Top with fresh rocket leaves, finely grated parmesan.
- Serve warm or at room temperature.
- Perfect for entertaining, grazing boards, or alongside soups and salads. Delicious with a chilled glass of prosecco.
NOTES + ADJUSTMENTS
- Spread the mixture thinly — this is what creates the signature crisp edges
- No need to squeeze the potatoes — their natural moisture helps bind the mixture
- Swap rosemary for basil for a softer, more summery flavour
- Sweet potato works beautifully for a slightly sweeter variation
- Add a squeeze of lemon before serving for brightness
