An Italian favorite: Schiacciata di patate – Italian flat potato bread

Ingredients

• 3 pcs Extra Large Potatoes (about 1.2 kg total; peel before using)
• 0.75 cup Parmigiano Reggiano Cheese (grated)
• 1 cup Water (room temperature)
• 0.33 cup Extra Virgin Olive Oil (plus extra for drizzling)
• 1 cup Mozzarella Cheese (grated)
• 1 cup All-Purpose Flour (approximately 133 g)
• 1 tablespoon Rosemary (chopped fresh)
• 1 teaspoon Salt (kosher or table salt)
• 2 teaspoons Paprika (optional, for color and flavor)

Instructions

1. Peel the potatoes

   Peel all three potatoes using a vegetable peeler or knife.

   Time: PT5M

2. Grate two potatoes

   Using the large‑hole side of the cheese grater, grate two of the peeled potatoes into a large mixing bowl.

   Time: PT5M

3. Slice the third potato

   Thinly slice the remaining potato using a mandolin or the slicer side of the grater. Set the slices aside for the topping.

   Time: PT5M

4. Mix the batter

   To the grated potatoes add grated Parmigiano Reggiano, grated mozzarella, water, 1/3 cup olive oil, flour, chopped rosemary, salt, and optional paprika. Mix with a spatula until a cohesive, slightly sticky batter forms.

   Time: PT5M

5. Preheat the oven

   Set the oven to 450 °F (232 °C) and let it fully preheat.

   Time: PT10M

   Temperature: 450°F

6. Prepare the sheet pan

   Line the 17×12 in sheet pan with parchment paper and drizzle a thin layer of olive oil over the parchment. Spread the oil evenly with a brush or paper towel.

   Time: PT2M

7. Spread the batter

   Spoon the potato batter onto the prepared pan and use the spatula to flatten it into the thinnest, most even layer you can manage.

   Time: PT5M

8. Add the potato topping

   Arrange the thin potato slices in a single layer over the batter, drizzle a little extra olive oil on top, and sprinkle a pinch of additional salt if desired.

   Time: PT5M

9. Bake

   Place the pan in the preheated oven and bake for 45‑50 minutes, or until the top is golden‑brown and the edges are crisp. If you prefer a darker crust, add an extra 5 minutes.

   Time: PT50M

   Temperature: 450°F

10. Rest

    Turn the oven off, leave the flatbread inside for 5 minutes to finish cooking gently, then remove it.

    Time: PT5M

11. Cool and serve

    Transfer the flatbread to a cooling rack and let it cool for about 10 minutes before cutting into wedges.

    Time: PT10M

Nutrition Facts

Calories

685

Protein

15 g

Carbohydrates

60 g

Fat

27 g

Fiber

2 g