- High in protein
- No added sugar
- Shellfish free
- Seafood free
- Soy free
- Sesame free
- Peanut free
- Nut free
- Egg free
Impress your guests with this potato schiacciata recipe. It’s a delicious starter, which you can complete with herby mascarpone and cured meats.
- Serves12, as a starter
- Cook time50 minutes
- Prep time45 minutes, + cooling and 2 hrs 35 mins standing time
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Ingredients
- 250g mascarpone
- 1 garlic clove, crushed
- 2 tbs finely chopped parsley
- 2 tsp finely chopped oregano
- 1 tsp finely chopped thyme
- 1/2 lemon, rind finely grated, juiced
- Prosciutto slices, to serve
- Salami slices, to serve
- Pickled chillies, to serve
Schiacciata
- 2 tsp (1 sachet/7g) dried yeast
- 1/2 cup (125ml) warm milk
- 625g plain flour
- 1 tbs fine sea salt
- 1/4 cup (60ml) extra virgin olive oil
- Melted butter, to brush
- 200g fresh mozzarella, drained, sliced
- 50g finely grated parmesan
- 2 potatoes, very thinly sliced
- 1 tsp thyme sprigs
- 2 tsp extra virgin olive oil, extra
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
To make the schiacciata, combine the yeast, milk and 2 cups (500ml) lukewarm water in a medium bowl. Whisk until yeast dissolves. Set aside for 5 mins until mixture is frothy. Add flour and fine sea salt and stir until a dough forms. Add oil to a separate large bowl. Add dough and turn to coat in the oil. Cover and set aside in a warm, draught-free place for 1-1½ hours or until the dough doubles in size.
Step 2
Preheat oven to 220°C. Brush a 20cm x 30cm lamington pan with butter. Use your hands to scoop the edges of the dough and bring into the centre. Transfer to the prepared pan, gently stretching to the edges. Set aside in a warm, draught-free place for 1 hour or until risen. Use the end of a wooden spoon to push dimples over the top of the dough. Top with half the mozzarella and half the parmesan. Arrange the potato slices, overlapping, over the cheese. Top with remaining mozzarella, parmesan and thyme. Drizzle with extra oil. Bake for 45-50 mins or until golden. Turn the schiacciata onto a wire rack to cool.
Step 3
Place the mascarpone, garlic, parsley, oregano, thyme, lemon rind and lemon juice in a medium bowl. Stir until well combined. Season.
Step 4
Slice the schiacciata. Serve with mascarpone mixture, prosciutto, salami and pickled chillies.
Recipe tip
COOK. STORE. SAVE.
Smart swap: If you don’t have any mascarpone, feel free to use crème fraîche instead. It’s a great substitute in this recipe.
Smart save: For a budget option, check out the dried herbs range at Coles. The mascarpone mixture will be just as tasty with dried herbs as it is with fresh herbs.
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Potato schiacciata (Tuscan bread) with mascarpone
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- Serves12, as a starter
- Cook time50 minutes
- Prep time45 minutes, + cooling and 2 hrs 35 mins standing time
Ingredients
- 250g mascarpone
- 1 garlic clove, crushed
- 2 tbs finely chopped parsley
- 2 tsp finely chopped oregano
- 1 tsp finely chopped thyme
- 1/2 lemon, rind finely grated, juiced
- Prosciutto slices, to serve
- Salami slices, to serve
- Pickled chillies, to serve
Schiacciata
- 2 tsp (1 sachet/7g) dried yeast
- 1/2 cup (125ml) warm milk
- 625g plain flour
- 1 tbs fine sea salt
- 1/4 cup (60ml) extra virgin olive oil
- Melted butter, to brush
- 200g fresh mozzarella, drained, sliced
- 50g finely grated parmesan
- 2 potatoes, very thinly sliced
- 1 tsp thyme sprigs
- 2 tsp extra virgin olive oil, extra
Description
Impress your guests with this potato schiacciata recipe. It’s a delicious starter, which you can complete with herby mascarpone and cured meats.
Method
Step 1
To make the schiacciata, combine the yeast, milk and 2 cups (500ml) lukewarm water in a medium bowl. Whisk until yeast dissolves. Set aside for 5 mins until mixture is frothy. Add flour and fine sea salt and stir until a dough forms. Add oil to a separate large bowl. Add dough and turn to coat in the oil. Cover and set aside in a warm, draught-free place for 1-1½ hours or until the dough doubles in size.
Step 2
Preheat oven to 220°C. Brush a 20cm x 30cm lamington pan with butter. Use your hands to scoop the edges of the dough and bring into the centre. Transfer to the prepared pan, gently stretching to the edges. Set aside in a warm, draught-free place for 1 hour or until risen. Use the end of a wooden spoon to push dimples over the top of the dough. Top with half the mozzarella and half the parmesan. Arrange the potato slices, overlapping, over the cheese. Top with remaining mozzarella, parmesan and thyme. Drizzle with extra oil. Bake for 45-50 mins or until golden. Turn the schiacciata onto a wire rack to cool.
Step 3
Place the mascarpone, garlic, parsley, oregano, thyme, lemon rind and lemon juice in a medium bowl. Stir until well combined. Season.
Step 4
Slice the schiacciata. Serve with mascarpone mixture, prosciutto, salami and pickled chillies.