Rustic schiacciata with speck and potatoes

The rustic schiacciata with speck and potatoes is a flavorful dish that combines the sweetness of potatoes with the savory taste of speck, all enclosed in a crispy crust. Here is the recipe:

Ingredients

• 500 g of bread dough or pizza dough
• 200 g of potatoes
• 150 g of speck cut into strips
• 2 sprigs of rosemary
• 2 tablespoons of extra virgin olive oil
• Salt to taste
• Pepper to taste

Preparation

1. Start by boiling the potatoes in plenty of salted water until they are tender but not falling apart. Drain them, let them cool down and then slice them thinly or dice them, according to your preference.
2. Roll out the bread or pizza dough into a rectangle or circle, about half a centimeter thick, on a baking sheet previously greased with oil.
3. Evenly arrange the potato slices on the dough.
4. Add the speck cut into strips on top of the potatoes.
5. Sprinkle with finely chopped rosemary, salt, and pepper to taste.
6. Drizzle everything with a stream of extra virgin olive oil.
7. Bake in a preheated oven at 200 °C for about 20-25 minutes or until the schiacciata is golden and crispy.
8. Take the rustic schiacciata with speck and potatoes out of the oven and serve it hot or warm.

This schiacciata is an excellent solution for a quick but complete meal or as a tantalizing appetizer at a dinner with friends. The combination of potatoes and speck is a classic of Alpine cuisine, and here it finds a new interpretation in a rustic and convivial key.