Ingredients
2 cups flour (250g, or more if needed)
1 ½ cups water (350 ml)
2 tsp salt
2 small zucchinis or one large zucchini (around 400g (14 oz))
2 tbsp breadcrumbs
Black pepper (to taste)
Rosemary (to taste)
Cornmeal for sprinkling
Directions
Step 1
Prepare the Dough and Filling: In a large bowl, mix flour, water, salt, black pepper, and rosemary. Add grated or thinly sliced zucchini and breadcrumbs. Combine thoroughly.
Step 2
Preheat Oven and Prepare Tray: Preheat your oven to 200°C/400°F. Drizzle olive oil over a baking tray and sprinkle cornmeal on top.
Step 3
Assemble and Bake: Evenly spread the zucchini mixture onto the prepared tray. Drizzle more olive oil on top and sprinkle with additional cornmeal for a crispy texture.
Step 4
Bake and Cool: Place the tray in the preheated oven and bake for about 45 minutes, or until the schiacciata turns golden brown. Once done, remove from the oven and allow to cool slightly before slicing.
Step 5
Serve: Cut into slices and serve warm or at room temperature.
