An Italian favorite: Schiacciata di patate – Italian flat potato bread
An Italian favorite: Schiacciata di patate – Italian flat potato bread is a medium Italian recipe that serves 4. 685 calories per serving. Recipe by Cooking with the Coias on YouTube.
Prep: 45 min | Cook: 1 hr | Total: 2 hrs
Cost: $14.03 total, $3.51 per serving
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
Peel the potatoes
Peel all three potatoes using a vegetable peeler or knife.
Time: PT5M
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
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
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
Preheat the oven
Set the oven to 450 °F (232 °C) and let it fully preheat.
Time: PT10M
Temperature: 450°F
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
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
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
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
Rest
Turn the oven off, leave the flatbread inside for 5 minutes to finish cooking gently, then remove it.
Time: PT5M
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
Dietary info: Vegetarian, Contains dairy, Contains gluten
Allergens: Milk, Gluten
Ingredient Substitutions
- Instead of Parmigiano Reggiano Cheese: Grana Padano, Pecorino Romano
- Instead of Extra Virgin Olive Oil: Regular olive oil, Avocado oil
- Instead of Mozzarella Cheese: Provolone, Monterey Jack
- Instead of All-Purpose Flour: Whole wheat flour, Gluten‑free flour blend
- Instead of Rosemary: Dried rosemary (½ tsp), Thyme
- Instead of Salt: Sea salt, Garlic salt (reduce regular salt)
- Instead of Paprika: Smoked paprika, Cayenne pepper (use less)
Equipment Needed
- Cheese Grater
- Mandolin (or grater slicer side) (optional)
- Mixing Bowl
- Spatula
- Sheet Pan (17×12 in)
- Parchment Paper
- Cooling Rack (optional)
- Oven
- Measuring Cups & Spoons
Critical Steps — Do Not Skip
- Grating the potatoes finely ensures a smooth batter.
- Mixing until the batter is fully incorporated prevents dry pockets.
- Spreading the batter as thinly as possible creates the desired crisp texture.
- Baking at a high temperature (450 °F) until deep golden brown is essential for flavor and crunch.
Chef Tips from the Video
- Use a combination of Parmesan and mozzarella for a sharp flavor and melty texture.
- Fresh rosemary adds an aromatic note; if unavailable, dried rosemary works but use only half the amount.
- For a gluten‑free version, substitute the all‑purpose flour with a 1:1 gluten‑free flour blend.
Troubleshooting
Flatbread is soggy in the center.
Make sure the batter is spread as thinly as possible and bake the full 45‑50 minutes. If needed, increase oven temperature by 25 °F for the last 10 minutes.
Topping potatoes are not crisp.
Slice the potatoes ultra‑thin and drizzle a little extra olive oil on them before baking. For extra crispness, broil for the final 2‑3 minutes.
Batter is too dry and crumbly.
Add a tablespoon of water at a time until the mixture holds together but is still slightly sticky.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a hot oven or toaster oven to regain crispness.
Freezer: Wrap tightly in foil and freeze for up to 1 month. Thaw and reheat at 375 °F for 10‑12 minutes.
Room temperature: Do not leave at room temperature for more than 2 hours due to the cheese.
Make-Ahead Tips
- Prepare the batter up to step 4 and refrigerate, covered, for up to 24 hours.
- Slice the topping potato and store the slices in a bowl of cold water to prevent browning.
- Reheat leftovers in a preheated 400 °F oven for 5‑7 minutes to restore crispness.
Frequently Asked Questions
What is the cultural significance and history of potato flatbread (Sketch) in Italian-inspired home cooking?
While not a traditional Italian dish, potato‑based flatbreads have become popular in modern Italian‑inspired home kitchens as a rustic, comfort‑food alternative to bread. They reflect the Italian love of simple, high‑quality ingredients like cheese, olive oil, and herbs, turning humble potatoes into a satisfying snack.
What are the traditional regional variations of potato flatbread in Italian cuisine?
In northern Italy, especially in the Alpine valleys, potatoes are mixed with polenta or flour to make dense breads. In the south, thin potato pancakes called "frittelle di patate" are fried. The baked flatbread in this recipe blends northern heartiness with southern cheese‑rich flavors.
How is potato flatbread (Sketch) traditionally served in Italian households?
It is often served warm as a snack or side dish, sliced into wedges and enjoyed with a drizzle of extra‑virgin olive oil, a sprinkle of sea salt, or alongside a simple salad. It can also accompany soups or stews as a hearty accompaniment.
What occasions or celebrations is potato flatbread (Sketch) traditionally associated with in Italian culture?
There is no specific holiday, but potato flatbread appears at casual family gatherings, picnics, and as a comforting dish during colder months when hearty, warming foods are favored.
What makes potato flatbread (Sketch) special or unique in Italian‑inspired cuisine?
The combination of grated potatoes with both Parmesan and mozzarella creates a rich, cheesy crust while the thin potato topping adds texture. Baking at a high temperature gives it a crisp, almost pizza‑like finish without any dough.
What are the most common mistakes to avoid when making potato flatbread (Sketch) at home?
Common errors include spreading the batter too thick, which leads to a soggy center, and under‑baking, which prevents the desired golden crust. Also, using too little oil on the topping can result in limp potato slices.
Why does this potato flatbread (Sketch) recipe use a high oven temperature of 450 °F instead of a lower temperature?
A high temperature quickly creates steam inside the batter, puffing it slightly while simultaneously crisping the outer layer. This results in a crunchy crust and golden‑brown topping that lower temperatures cannot achieve in the same time frame.
Can I make potato flatbread (Sketch) ahead of time and how should I store it?
Yes. Prepare the batter and keep it refrigerated, covered, for up to 24 hours. After baking, store leftovers in an airtight container in the refrigerator for up to 3 days, reheating in a hot oven to restore crispness.
What texture and appearance should I look for when the potato flatbread (Sketch) is done cooking?
The flatbread should have a deep golden‑brown top with crisp, slightly darker edges. The bottom will be dark brown and firm to the touch, and the interior should be set but still tender, not wet or doughy.
What does the YouTube channel Cooking with the Coias specialize in?
Cooking with the Coias focuses on approachable, family‑friendly recipes that blend comfort food with simple, wholesome ingredients. The channel often showcases creative twists on classic dishes, emphasizing easy techniques for home cooks.
How does the YouTube channel Cooking with the Coias' approach to Italian‑inspired cooking differ from other cooking channels?
Cooking with the Coias emphasizes practical, ingredient‑driven adaptations rather than strict authenticity. The host often experiments with shortcuts, such as using grated potatoes instead of dough, to make Italian‑style dishes faster and more accessible for everyday kitchens.
Last updated: August 26, 2026
