Crispy Pumpkin Flatbread (Schiacciata di Zucca)
Directions
- 1Prepare Dough: In a large bowl, mix the flour, cold water, a drizzle of olive oil, and a pinch of salt until smooth and homogeneous.
- 2Add 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.
- 3Spread on Tray: Pour the mixture onto a baking tray lined with parchment paper, spreading it evenly.
- 4Bake on Lower Rack: Place in a preheated convection oven at 390°F (200°C) on the lower rack and bake for 20 minutes.
- 5Bake on Middle Rack: Move the tray to the middle rack and continue baking for 30 more minutes, or until golden and crispy.
- 6Serve: Remove from the oven, slice, and serve warm. Optionally, garnish with additional rosemary or herbs
Ingredients
- 1.25 lb butternut squash, peeled and deseeded
- 1 medium onion
- 2.5 cups all-purpose flour
- 1.75 cups cold water
- 0 extra virgin olive oil
- 0 Fine salt & pepper
- 1 tsp rosemary, chopped
Equipment
Large mixing bowlGraterMandolin or knifeBaking Trayparchment paperConvection 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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