04/02/2024
Potato, Parmesan and Rosemary Scacciata
Kinda like a cross between a pizza and a potato cake, this scacciata may have an identity complex but it's definitely more-ish nonetheless!
Makes:
1 x 20cm x 30cm rectangular scacciata
Prep Time: 10 minutes
Cooking Time: 35 minutes
Ingredients
- 2 large potatoes, peeled
- sea salt
- 1 1/3 cups cold water
- 1 1/4 cups Double Zero plain flour
- 3/4 cup grated parmigiano reggiano
- 1-2 tablespoons rosemary leaves
- extra virgin olive oil, as needed
Method
- Coarsely grate potatoes into a bowl and mix in 1 teaspoon salt, water, flour, 1/2 cup parmigiano, rosemary and 1/4 cup olive oil.
- Spread every onto a heavily oiled oven tray (20cm x 30cm). Sprinkle with remaining parmigiano and drizzle with oil.
- Bake at 200°C for 30-35 minutes until golden brown, moving to the base of the oven in the last 5 minutes of cooking time to crisp underneath.
- Serve cut into squares, sprinkled with salt and extra rosemary.
Tips
- Add crushed garlic if desired.
- STYLING Cut into squares and serve piled on top of each other with a sprinkling of flaked sea salt and fresh rosemary sprigs.
- DRINK Sangiovese or Chinotto
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