Potato and Onion Flatbread

Name: Potato and Onion Flatbread
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 8
Ingredients: Potatoes 14 oz; Red onions 2 cups; Type 00 flour 1.7 cups; Breadcrumbs 2.5 oz; Extra virgin olive oil 7 ½ tbsp; Rosemary to taste; Fine salt 1 tsp

Difficulty: Easy
Prep time: 30 min
Cook time: 55 min
Serving: 8
Cost: Low

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PRESENTATION

Potato and Onion Flatbread—schiacciata di patate e cipolle—is crispy, thin, and built almost entirely from pantry staples. Thinly sliced potatoes and red onions are mixed with flour and extra virgin olive oil, then spread into an even layer across a baking pan. A breadcrumb-and-rosemary topping goes on last, baking into a golden, aromatic crust that gives the surface a genuine crunch while the interior stays tender underneath. There is no leavening involved and no dough to knead—the flour binds directly with the sliced vegetables and oil, keeping the whole process straightforward from start to finish.

Because it holds its shape and texture well, this flatbread works warm from the oven or left to cool to room temperature, which makes it easy to time around guests. It portions cleanly without falling apart, so it fits naturally as a starter, a side dish, or something to set out at a buffet, a picnic, or a casual dinner. The combination of red onion, rosemary, and olive oil is simple enough to let the ingredients speak for themselves, and the thin profile means it never feels heavy on the plate.

How to prepare Potato and Onion Flatbread

To prepare the potato and onion flatbread, first peel the potatoes 1 and slice them on a mandoline at the thinnest setting 2. Do the same with the red onions 3.

Combine the potatoes and onions in a bowl 4, then add the salt 5 and about 3 tbsp of olive oil 6 (approximately 40 g).

Rub well with your hands to season everything evenly 7, then pour in the flour 8. Mix thoroughly with your hands until you obtain a rather sticky mixture 9.

Transfer the mixture to a 12x16-inch (30x40 cm) baking pan lined with parchment paper and brushed with about 2 tsp of oil 10 (approximately 10 g). Drizzle the surface with another 3 tbsp of oil 11 (approximately 40 g) and spread the mixture with oiled hands, pressing and leveling to form a thin and even layer 12.

Sprinkle the surface generously with breadcrumbs 13 and scent with rosemary needles 14. Finally, dress with the remaining 2 tsp of oil 15 (approximately 10 g).

Bake in a preheated conventional oven at 392F for about 55 minutes 16. Once nicely golden and crispy, remove from the oven and let cool slightly 17, then cut into slices and salt to taste. Your potato and onion flatbread is ready to be served 18!