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Italian Vegetable Schiacciata

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Italian Vegetable Schiacciata is a rustic, savory flatbread layered with tender vegetables, fragrant herbs, and baked to a golden crisp. Inspired by traditional Italian bakery-style breads, it’s perfect as an appetizer, light lunch, or hearty side dish.

Ingredients

  • For the dough:
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 1 teaspoon instant yeast
  • 1 cup warm water
  • For the vegetable filling:
  • 1 zucchini, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 small eggplant, thinly sliced
  • 1 small red onion, thinly sliced
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Optional topping:
  • Grated Parmesan cheese
  • Fresh rosemary

Instructions

  1. In a large bowl, combine flour, salt, and yeast. Add olive oil and warm water, mixing until a dough forms.
  2. Knead on a floured surface for 8–10 minutes until smooth and elastic.
  3. Place dough in an oiled bowl, cover, and let rise for about 1 hour until doubled.
  4. Toss zucchini, bell pepper, eggplant, and onion with olive oil, garlic, oregano, salt, and pepper.
  5. Preheat oven to 425°F (220°C). Line or grease a baking sheet.
  6. Punch down dough and divide into two portions. Roll one portion thin and place on the baking sheet.
  7. Spread vegetables evenly over the dough, leaving a small border.
  8. Roll out the second portion and place over vegetables. Seal edges firmly.
  9. Brush top with olive oil and sprinkle with Parmesan or rosemary if desired.
  10. Bake 25–30 minutes until golden and crisp.
  11. Cool slightly before slicing and serving.

Notes

  • Roll dough thin but sturdy enough to hold filling.
  • Avoid overloading vegetables to ensure a crisp crust.
  • Store refrigerated up to 4 days.
  • Reheat in oven to restore crispness.
  • Pizza dough can be used as a shortcut.

Nutrition

Find it online: https://thefamilycooking.com/italian-vegetable-schiacciata/