Potato, Olive and Tuna Schiacciata
- Energy Kcal 308
- Carbohydrates g 37.1
- of which sugars g 1.5
- Protein g 12.9
- Fats g 11.9
- of which saturated fat g 2.1
- Fiber g 3.2
- Cholesterol mg 50
- Sodium mg 494
- Lactose Free
- Difficulty: Very easy
- Prep time: 15 min
- Cook time: 23 min
- Serving: 6
- Cost: Low
PRESENTATION
Potato schiacciata is one of those go-to snacks in Central Italy when you're craving something savory, crispy, and super easy. You know, really good stuff. It uses raw grated potatoes as the base. What happens? A layer that turns golden and a bit tender after it bakes. In Tuscany and Umbria, they like to toss in things like olives and tuna, making it filling and super tasty. And here's the thing—these add-ins give this olive flatbread a big flavor boost.
Sometimes, you’ll see a version with a leavened dough—kind of like a rustic focaccia—but this style skips that waiting. Just bakes up fast. The salty olives and flaky tuna blend right in. Each slice is moist, savory, yet feels so light. Some people compare it to Swiss rösti, but Italian versions usually go thinner crust, softer middle. And with those classic Mediterranean toppings? Way way better.
Not everyone has hours to cook, and this tuna flatbread understands. Really, you grab pantry staples—potatoes, a can of tuna, some olives—and you've got a quick snack or dinner that's honestly pretty great. Folks in Central Italy often serve it warm at gatherings or as a quick appetizer when friends drop by. It's a classic homemade schiacciata, meant for sharing—always gone fast.
The crispy top and tender inside make this a favorite. If you like dishes without fancy stuff, you'll love it. You get a mix: golden edges, salty olives, and satisfying tuna in every bite. As an Italian flatbread recipe, it works anytime you want something special but really simple. Even if you swap in other pantry items, the main thing is that classic base—simple, rustic, and moist enough to keep you coming back for more. And look, pretty simple.
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- INGREDIENTS
- Tuna in oil 5.6 oz (160 g) - (drained weight)
- Potatoes 2.2 lbs (1 kg)
- Black olives 2.1 oz (60 g) - pitted
- Type 00 flour 1.8 oz (50 g)
- Eggs 1 - medium
- Breadcrumbs 4 tbsp (30 g)
- Thyme to taste
- Extra virgin olive oil to taste
- Fine salt to taste
- Black pepper to taste
How to prepare Potato, Olive and Tuna Schiacciata
To prepare the potato, olive and tuna schiacciata, first peel the potatoes 1 and grate them with a coarse grater into a large bowl 2. Add the pitted olives to the grated potatoes 3,
the drained tuna 4, the thyme leaves 5, one whole egg 6,
the flour 7, salt 8 and pepper, then mix well to combine everything 9.
Oil the bottom of a 13 3/4 x 11-inch baking pan and evenly spread the mixture inside 10. Sprinkle the breadcrumbs over the surface 11 and bake in a preheated static oven at 392°F for 20 minutes, placing the pan on the middle rack. After 20 minutes, turn on the broiler and continue cooking for another 3 minutes. Your potato, olive and tuna schiacciata is ready to be enjoyed 12!