Crispy Pumpkin Flatbread (Schiacciata di Zucca)

65 mins
Serves 4
Serves

Directions

  1. 1.

    Prepare Dough: In a large bowl, mix the flour, cold water, a drizzle of olive oil, and a pinch of salt until smooth and homogeneous.

  2. 2.

    Add Vegetables and Herbs: Grate the peeled pumpkin, and thinly slice the onion. Add both to the dough along with the chopped rosemary or preferred herbs, stirring well.

  3. 3.

    Spread on Tray: Pour the mixture onto a baking tray lined with parchment paper, spreading it evenly.

  4. 4.

    Bake on Lower Rack: Place in a preheated convection oven at 390°F (200°C) on the lower rack and bake for 20 minutes.

  5. 5.

    Bake on Middle Rack: Move the tray to the middle rack and continue baking for 30 more minutes, or until golden and crispy.

  6. 6.

    Serve: Remove from the oven, slice, and serve warm. Optionally, garnish with additional rosemary or herbs

  1. 1.

  2. 2.

  3. 3.

  4. 4.

  5. 5.

  6. 6.

Ingredients

  • 1.2 lb butternut squash, peeled and deseeded
  • 1 medium onion
  • 2.5 cups all-purpose flour
  • 1.8 cups cold water
  • extra virgin olive oil
  • Fine salt & pepper
  • 1 tsp rosemary, chopped

Equipment

Large mixing bowl Grater Mandolin or knife Baking Tray parchment paper Convection oven

Tips

  • Cold water helps create a lighter, airier texture that will bake up crispy.
  • Using high-quality olive oil is key.
  • For a gluten-free option, substitute the all-purpose flour with a 1-to-1 gluten-free baking flour. You may need to adjust the water amount slightly to achieve a smooth dough consistency.
  • A conventional oven works too! Simply bake at the same temperature but monitor the flatbread closely, as it may need a few extra minutes to get crispy

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