Real Living
Ingredients
Method
1.Preheat oven to 220°C (200°C fan-forced).
2.Slice potatoes into very thin slices using mandoline or sharp knife. Place slices in saucepan of cold water as you go to prevent discolouring.
3.Heat saucepan and bring to a simmer. Cook potatoes for 3 to 5 minutes – be careful not to overcook them. Drain potato. Plunge into bowl of cold water until needed.
4.Roll dough into rectangle shape, about 30cm x 15cm and 5mm thick. Gently transfer to baking tray lined with baking paper.
5.Spread thin layer of caramelised onion onto dough, leaving 1 cm border around edge. Arrange potato slices on top, slightly overlapping, then prosciutto slices over potato. Sprinkle with rosemary leaves, drizzle with olive oil and season with sea salt.
6.Reduce oven temperature to 200°C (180°C fan-forced). Bake for 25 minutes, turning tray around after 10 minutes. Schiacciata is cooked when edges and base are browned and prosciutto crisp. Slice and serve.
You can choose a whole range of toppings for your schiacciata, including tomatoes, basil, and sea salt; or pesto, goat’s cheese and caramelised red onions.
Note
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