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Cooking + Entertaining

Crushed with potatoes: the simple recipe for crispy and golden focaccia

Crushed with potatoes: the simple recipe for crispy and golden focaccia


3 tablespoons + to taste for seasoning

The mashed with potatoes it is a tasty and crunchy savory preparation: it is a variant of the zucchini crushed very simple to prepare. Made with few ingredients – a batter of water, oil, potatoes, flour and salt, without yeast – it is very tasty, aromatic and fragrant thanks to the use of rosemary: you can serve it hot or at room temperature as antipasto, or for an aperitif, cutting it into squares. A versatile and practical recipe, which can also be prepared the day before and used as single dish.

To get a perfect mashed potato is important add the flour a little at a time and mix with a hand whisk, quickly, to avoid the formation of lumps and obtain a smooth and homogeneous batter. Cutting is also very important potatoes in subtle manner and, therefore, you can help us with one mandolin, useful both for obtaining thin slices and for obtaining slices of equal thickness. If you have a mandolin available, you can use a sharp knife: the important thing is to be able to obtain slices that are all the same, otherwise the cooking will not be homogeneous.

If you are looking for other recipes with potatoes, try our recipe for potato pie in a pan or that of potato focaccia.

How to prepare the schiacciata with potatoes

Pour the water into a bowl 1.

Add the oil 2.

Also add the fine salt 3.

Give it a quick stir and also add part of the flour, gradually 4.

Stir with a whisk and add the rest of the flour, always gradually, to avoid the formation of lumps 5.

You will need to get a smooth and homogeneous batter, quite liquid 6.

Wash and dry the potatoes thoroughly if you don’t want to peel them. 7 Choose them of the same size.

Slice the potatoes very thinly, you can use a mandolin, a slicer or even a knife, the important thing is that the slices are all the same thickness, approximately 1-2 mm 8.

Combine the potato slices with the batter 9.

Gently mix to incorporate them 10.

Line the baking tray with parchment paper and pour in the batter 11.

Distribute it and level it over the entire surface 12.

Season the surface with sprigs of fresh rosemary 13.

To get a crunchy result, bake the mashed potatoes at 200 degrees in a preheated and ventilated oven for at least 45 minutes or until golden brown. 14.

Remove the mashed potatoes 15.

Brush the surface with a little olive oil while it is still hot 16.

Cut the flatbread into rectangular pieces 17.

Your flatbread is ready to be served 18.

Tips and variations

You can choose whether to use potatoes with all the skin, for example the short stories, or peel them: in the first case, take care to use organic potatoes. You can season the schiacciata with coarse salt and rosemary, but also use other herbs such as thyme or marjoram.

You can also prepare this crushed with peppers or whatever vegetables you love the most.


We suggest you consume the schiacciata after preparing it, but you can keep it in the fridge for 1-2 days, wrapped in plastic wrap, or in an airtight container.

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