Crispy Pumpkin Flatbread (Schiacciata di Zucca)
This rustic Italian flatbread features tender butternut squash and fragrant rosemary, making it a warm, crispy, and savory treat perfect for fall gatherings or cozy dinners. Easy to prepare and utterly delicious!
Equipment
- Large mixing bowl
- Grater
- Mandolin or knife
- Baking Tray
- parchment paper
- Convection oven
Ingredients
- 1 ¼ lb butternut squash 600g, peeled and deseeded
- 1 medium onion
- 2 ½ cups all-purpose flour 300g
- 1 ¾ cups cold water 400ml
- Extra virgin olive oil as needed
- Fine salt & pepper to taste
- 1-2 tsp rosemary chopped, or preferred herbs (to taste)
Instructions
- Prepare Dough: In a large bowl, mix the flour, cold water, a drizzle of extra virgin olive oil, and a pinch of salt until smooth and homogeneous.
- 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.
- Spread on Tray: Pour the mixture onto a baking tray lined with parchment paper, spreading it evenly.
- Bake on Lower Rack: Place in a preheated convection oven at 390°F (200°C) on the lower rack and bake for 20 minutes.
- Bake on Middle Rack: Move the tray to the middle rack and continue baking for 30 more minutes, or until golden and crispy.
- Serve: Remove from the oven, slice, and serve warm. Optionally, garnish with additional rosemary or herbs.
Nutrition
Calories: 210kcal