This crispy, golden potato schiacciata is the perfect mix of pizza and focaccia—no kneading needed! Best of all, it’s ready to bake with just 10 minutes of prep.
This potato schiacciata is a total lifesaver when you want something super tasty but don’t have time to knead a pizza dough or focaccia.
It's basically a potato flatbread, made with just a few simple ingredients—water, olive oil, potatoes, flour, and salt—it doesn’t require yeast, making it quick and easy to prepare.
Crispy, full of flavor, and so easy to make—it’s a treat everyone will love. I’ve been making this for years, and it’s always a hit with my family!
The addition of rosemary gives it a wonderfully aromatic flavor, but you can easily play around with other aromatic herbs you like.
I like to serve it warm or at room temperature as an appetizer or cut into squares for a perfect aperitivo snack or as a side dish for soups and salads.
This versatile schiacciata recipe is also perfect for meal prep— you can easily make it ahead and enjoy it the next day, or freeze it in portions for a quick snack whenever you need it!
What is schiacciata?
Schiacciata (pronounced skee-ah-CHA-tah) is a tasty Tuscan flatbread, thin and crispy.
The name means "smashed" or "flattened" in Italian, which reflects its thin, pressed shape. It’s usually brushed with olive oil and sprinkled with salt, creating a golden, crunchy crust.
You can find it plain, topped with herbs, or stuffed with cheese, meats, or veggies.
It’s like a mix between pizza and focaccia, and you can make it savory or sweet!
Traditionally, it's made with yeast, but in this quick modern version, I'll show you how to make it quicker and without yeast.
Ingredients
All you need to make potato schiacciata is 5 basic ingredients you most probably have in your kitchen already.
Here's what you'll need:
- Potatoes: Use peeled or unpeeled firm potatoes, such as new potatoes, Yukon Gold or Russet potatoes.
- Flour: Opt for basic all purpose flour or Italian 00 flour. You can also substitute ⅓ of all purpose flour with whole-wheat flour, for a more rustic flavor.
- Olive oil: I recommend a good quality extra-virgin olive oil for the best flavor.
- Aromatic herbs: I like to use fresh rosemary, but fresh thyme or oregano work very well too.
- Cheese: My go-to option is grated Parmesan cheese, you can also opt for Pecorino Romano, a mix of the two, or leave the cheese out for a vegan potato schiacciata.
How to make potato schiacciata
This incredibly easy schiacciata recipe comes together in a single bowl with just 5 minutes of prep time!
Here below is the step-by-step recipe overview with pictures.
Scroll until the end of the post for the full printable recipe.
STEP 1. Thinly slice the potatoes. Meanwhile, mix flour, salt, and grated cheese in a bowl. Gradually add water until you have a creamy smooth batter.
STEP 2. Stir in olive oil, then mix in the potatoes and a bit of fresh rosemary.
STEP 3. Pour the batter into a greased, parchment-lined baking pan. Level it out, and top with potato slices, rosemary, salt, and pepper.
STEP 4. Bake at 200°C (360°F) for 40 minutes until golden and crispy.
Storage tips
- Fridge: Store the leftover schiacciata in an airtight container in the refrigerator, it will keep well for up to 3 days.
- Freezer: Simply portion it into freezer-safe containers and store in the freezer for up to 1 month.
- Reheat: I recommend reheating it in the oven or air fryer for a few minutes.
More Italian appetizers to try
If you're a fan of comforting Italian pasta sauce recipes like I am, you’ll love these family favorites:
- Caprese puff pastry: Made with flaky puff pastry layered with juicy tomatoes, and creamy fresh burrata cheese, these caprese pastries are a wonderful appetizer idea.
- Whipped ricotta dip: This creamy whipped ricotta dip is loaded with flavor and comes together in just 5 minutes, serve it with crusty bread or veggies.
- Chickpea fritters: Panelle are chickpea fritters that are crispy on the outside and soft on the inside, and so delicious!
Did you try this recipe?
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Recipe
Potato Schiacciata
Ingredients
- 500 g Russet potatoes
- 200 g all purpose flour
- ⅓ teaspoon salt
- 60 g Parmesan cheese, grated
- 300 ml water
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon fresh rosemary , finely chopped
Instructions
- Preheat oven to 200°C (390°F) and arrange the baking tray onto the middle shelf.
- Thinly slice the potatoes using a mandolin or sharp knife.
- In a bowl, mix the flour, salt, and grated Parmesan cheese. Gradually add the water, a little at a time, until you get a smooth, thick batter. Adjust water as needed based on your flour.
- Stir in 1 tablespoon of extra-virgin olive oil, then fold in half the potatoes and the fresh rosemary.
- Grease a baking pan (13x9 inch), line it with parchment paper to keep it in place, then brush it with 1 tablespoon of extra-virgin olive oil.
- Spread the batter evenly, top with the remaining potatoes, drizzle with the remaining 1 tablespoon of extra-virgin olive oil, and season with salt and pepper to taste.
- Bake for 30-40 minutes or until golden and crispy. Slice and enjoy!
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Dana says
This schiacciata recipe is simply perfect! I also added pecorino as suggested and it was incredibly delicious, can’t wait to make it again!
Raul Florenda Borjal says
What's the size of the baking tray for this recipe?
Andrea says
Hi Raul, I used a 13 inch x 9 inch baking pan. I slightly smaller or larger baking pan would work well to 🙂