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Potato and Onion Flatbread · GialloZafferano.com

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  Speaker 1: Potato and onion flatbread, or in Italian, schiacciata di patate
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  Speaker 1: e cipolle, gives a very thin, crispy crust on top
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  Speaker 1: and a tender layer underneath.
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  Speaker 2: It uses only pantry ingredients, without leavening and without kneading dough.
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  Speaker 2: You can serve it warm or at room temperature, as
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  Speaker 2: a starter, side dish, or on a buffet. For a
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  Speaker 2: 12 by 16 inch baking sheet, about 30 by 40 centimeters,
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  Speaker 2: and eight servings, you need 14 ounces or 400 grams
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  Speaker 2: of potatoes. 2 cups or 300 grams of red onions. 1.7
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  Speaker 2: cups or 200 grams of type 00 flour. 2.5 ounces
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  Speaker 2: or 70 grams of breadcrumbs. 7 1⁄2 tablespoons or 100
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  Speaker 2: grams of extra virgin olive oil.
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  Speaker 1: Rosemary, as needed.
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  Speaker 2: 1 teaspoon or 5 grams of fine salt. Total preparation
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  Speaker 2: time is about 30 minutes plus 55 minutes of cooking
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  Speaker 2: in the oven. Start with the vegetables. Peel the potatoes
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  Speaker 2: and slice them very thin using a mandolin at the
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  Speaker 2: thinnest setting. Slice the red onions the same way, very thin,
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  Speaker 2: also using the mandolin. Place the sliced potatoes and sliced
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  Speaker 2: red onions together in a large bowl. Add the fine
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  Speaker 2: salt and about three tablespoons of extra virgin olive oil.
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  Speaker 2: about 40 grams. Rub everything well with your hands so
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  Speaker 2: that potatoes and onions mix and season evenly. Add the
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  Speaker 2: type 00 flour to the bowl. Mix thoroughly with your
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  Speaker 2: hands until you obtain a rather sticky mixture. Do not
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  Speaker 2: add more flour, even if the mixture seems very sticky.
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  Speaker 2: Prepare the baking pan. Line a 12 by 16 inch
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  Speaker 2: or 30 by 40 centimeter baking pan with parchment paper.
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  Speaker 2: Brush the parchment paper with about two teaspoons of extra
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  Speaker 2: virgin olive oil, about 10 grams. Transfer the potato and
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  Speaker 2: onion mixture onto the prepared baking pan. Drizzle the surface
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  Speaker 2: of the mixture with another three tablespoons of extra virgin
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  Speaker 2: olive oil, about 40 grams. Oil your hands lightly, then
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  Speaker 2: spread the mixture across the pan. Press and level it
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  Speaker 2: to form a very thin and even layer from edge
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  Speaker 2: to edge. Sprinkle the surface generously with the breadcrumbs, covering
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  Speaker 2: it well. Add rosemary needles over the top as desired
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  Speaker 2: for aroma. Finish by dressing the surface with the remaining
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  Speaker 2: two teaspoons of extra virgin olive oil, about 10 grams.
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  Speaker 2: Place the pan in a preheated conventional oven at 392
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  Speaker 2: degrees Fahrenheit. Bake for about 55 minutes until the flatbread
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  Speaker 2: is nicely golden and crispy on the surface. When the
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  Speaker 2: potato and onion flatbread is ready, remove it from the
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  Speaker 2: oven and let it cool slightly in the pan. Cut
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  Speaker 2: it into slices and, if needed, adjust the salt on
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  Speaker 2: the surface. Serve the schiacciata di patate e cipolle warm
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  Speaker 2: or at room temperature. For storage, keep the flatbread in
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  Speaker 2: an airtight container in the refrigerator for up to three days.
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  Speaker 2: You can also freeze it after baking, already portioned, and
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  Speaker 2: reheat it before serving.