This dish came about as I wanted a pizza type dish. But had no urge to make (or defrost my own passata)
And I had a jar of homemade onion relish. And always am willing to make some kind of bread dough on any given morning.
So game on.
A traditional Sicilian flat bread, the Schiacciata, as with all Italian dishes there are hundreds of variations. Some with minced savoury meat, others with grapes. Though my preference is for those to be made into wine…..
My Potato Schiacciata
Caramelised onions, you can make them* but they are some very good shop made ones also
2 large potatoes, peeled
Sprig of rosemary, or some other fresh herb of your choosing
grated cheddar cheese (if wanted)
20ml olive oil
200g sourdough starter
First make the dough. Mix all the dry ingredients together. Mix the wet ingredients together. Add the dry ingredients to the mixer bowl, this dough is much better in the mixer. It’s a very wet dough for the Schiacciata so a mixer is the best way. But if you’re feeling confident, rocking your Richard Bertinet vibes, then knock yourself out.
Anyways…. add the wet ingredients to the mixer, turning it on slowly until the dough comes together. Then knead with the mixer until it becomes smooth. Leave to prove in the bowl until it doubles in size.
Meanwhile, thinly slice the peeled potatoes. Put in a saucepan and cover with water, lightly salt the water. Cover the pot and bring to the boil. Boil for about 5 minutes. Drain all the water off carefully and refresh with cold water. Leave to one side.
Split the risen Schiacciata dough in half. Roll one of the pieces of dough into a lined swiss roll tin. Leave to rest for 30 minutes. Use the other half of the dough to make rolls or paninis.
Bake for 35 to 4o minutes until the potato slices look crispy around the edges and the dough is cooked. 5 minutes before the end of cooking you could add the grated cheese to make it a little more filling. Just Divine.