This recipe, like many I often propose, was born a bit by chance, out of the need to use up expiring ingredients or the need to find a dinner solution despite not having gone shopping! Actually, this semolina flatbread is the result of both! In fact, I had some swiss chard in the fridge requiring immediate use, but at the same time, I was missing many ingredients to prepare them as I wanted! And so the flatbread recipe came to my rescue, vaguely reminiscent of the Catania scacciata, but without yeast and with olive oil instead of lard. Simple, effective, and efficient as my husband would say! The beauty of it is that just a half-hour rest is all it takes before you can roll out the dough in a baking dish and fill it as you desire! I offer you a really tasty filling. Here too, I was inspired by Sicilian scacciata, adding, in addition to the chard, low-salt anchovies, a handful of seasoned black olives, and white scamorza instead of tuma. The result was truly spectacular! A kind of savory rustic pie that you can prepare in advance and then reheat when serving, but it’s so quick, being yeast-free, that you can make it even at the last moment when you have unexpected guests! Once ready, you can stuff it with whatever your imagination suggests! Perfect to bring to the office, enjoyed warm or at room temperature, or cut into squares as a rustic buffet item! With the good season, it will be excellent for a packed lunch for a day trip or to enjoy outdoors wherever you are!
If you like rustic pies to enjoy outdoors or to bring to the office, here are some other ideas from which you can take inspiration!
- WHOLE GRAIN SPELT SAVORY PIE WITH POTATOES, SPINACH, AND FRESH GOAT CHEESE
- HAZELNUT SAVORY PIE WITH CHERRY TOMATOES AND MARINATED EGGPLANTS
- GLUTEN-FREE RUSTIC FOCACCIA WITH GREEK OLIVES, PUMPKIN, AND GRILLED ONIONS
- SAVORY PIE WITH PUMPKIN, RICOTTA, AND POPLAR MUSHROOMS
- SAVORY PIE WITH PUMPKIN CREAM AND BLANCHED ARTICHOKES
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 30×30 mold
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it won’t cost you anything extra!
- 3/4 cup whole wheat flour type 2
- 1 cup remilled durum wheat semolina
- 2/3 cup water
- 2 1/3 tbsp extra virgin olive oil
- 1 tsp salt
- 14 oz swiss chard (already steamed)
- 1 golden onion (steamed)
- 2 potato (medium boiled)
- 3 1/2 oz scamorza cheese
- 2 tbsp Grana Padano grated cheese
- 5 black olives
- 4 fillets anchovies in oil
- 2 tbsp extra virgin olive oil (+ as needed)
- 1 pinch salt
- to taste pepper
Tools
- 1 Sieve
- 1 Mixing Bowl
- 1 Baking Dish
- 1 Wooden Spoon
- 1 Colander
- 1 Metal Dough Scraper
- 1 Rolling Pin
Steps
In a large mixing bowl, sift and mix the two flours, adding the salt (fig. 1).
Create a well in the center and pour in the water gradually (fig. 2), mix with a wooden spoon and also add the oil (fig. 3).
As soon as the dough starts to come together, begin kneading it vigorously with your hands directly in the bowl (fig. 4).
Transfer the still rough dough to the work surface with the remaining unabsorbed flour and knead it for several minutes (fig. 5 and 6).
You should obtain a compact and homogeneous dough that you let rest for 30′ at room temperature covered with cling film or as I did, with the same mixing bowl (fig. 7). Meanwhile, after steaming the vegetables*, drain them well with the help of a colander, cut them into slices (onion and potatoes), and let them cool. Then season them with a pinch of salt** and a drizzle of oil (fig. 8).
After the resting time, divide the dough into two with the help of a dough scraper (fig. 9). Roll out the first piece with a rolling pin, leaving the second wrapped in cling film or still under the mixing bowl (fig. 10).
You should obtain a very thin sheet (fig. 11). Then, place it inside a well-oiled 11″ (28 cm) diameter baking dish, round or square, slightly raising the edges (fig. 12).
Fill the flatbread with the chard, onion, and potatoes now cold (fig. 13). Also add the scamorza cheese slices, anchovy strips, and pitted olives (fig. 14).
Roll out the remaining dough, creating a second sheet, then cover the flatbread (fig. 15). Fold the edge to form a twist (fig. 16).
Pierce the dough in the center to allow moisture to escape during baking. In a small cup, pour 2 tablespoons of olive oil and 1 tablespoon of water. Mix and drizzle over the surface of the flatbread (fig. 17). Preheat the oven to 375°F (190°C) and bake for 35′-40′ or until golden brown (fig. 18).
Turn off, remove from oven, and let cool before slicing.
And voilà… the flatbread with swiss chard and anchovies is ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 You can store the swiss chard and anchovy flatbread in the refrigerator inside a suitable container for refrigeration for 1-2 days. Let it come to room temperature for a couple of hours before reheating it in the oven or microwave for a few minutes.
Tips
🟣 * I recommend steaming for 2 reasons: firstly, because the vegetables will be much less watery compared to boiling, making it ideal for this kind of preparation; also, this cooking method maintains all the beneficial properties of the vegetables, benefiting our bodies.
🟣** I recommend not overdoing it with salt when seasoning the vegetables, as the presence of olives and anchovies in oil, even if chosen with low salt, will impart incredible taste to the filling, thus risking it being overly salty.
