Italian
Scrocchiarella
by Federico Fusca Chef · 332K subscribers on YouTube
A super crispy Tuscan flatbread, also known as schiacciata secca Toscana, made with flour, water, olive oil, salt, and rosemary.
- Cook
- 20 min
- Difficulty
- easy
Ingredients
5 items- 250 gFlour
- 115 gWater
- Extra Virgin Olive Oilto taste
- Fine Saltto taste
- Rosemaryto taste, chopped
Method
- Prepare the rosemary: strip the leaves from the stems and chop finely.
- In a bowl, combine 250g of all-purpose flour, 115g of water, extra virgin olive oil (to taste), fine salt (to taste), and the chopped rosemary.
- Mix and knead the dough for 5 minutes.
- Roll out the dough very thin with a rolling pin, as thin as a wafer.
- Bake at 240°C for 20 minutes.
Federico Fusca Chef
Home cook332K subscribers on YouTube256.5M total channel viewsSono Federico Fusca. Cucina italiana godereccia, ignorante e senza compromessi🔥 Ricette vere, creme illegali e piatti che spaccano. 👉 Iscriviti se ami mangiare sul serio.
