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04/02/2024

Potato, Parmesan and Rosemary Scacciata

IMG_6589
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

Download Recipe PDF

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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