Pizza Scima
Recipe type: Bread
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
Abruzzo's famous crunchy unleavened take on Focaccia
  • 500 g 00 soft wheat flour (Solina) or regular 00 flour
  • 75 g Extra Virgin Olive Oil
  • 75 g Water
  • 100 g of Trebbiano d'Abruzzo or Pecorino wine
  • 1 Good pinch of salt
  1. On a pastry or large chopping board sift the flour
  2. Add the salt, mix together the extra virgin olive oil and white wine and gradually work into the flour.
  3. Slowly mix it all together & if necessary adjust with extra flour and water, it should be a soft and pliable dough. At this point if you fancy you can work in a sprinkle of fennel seeds and knead for 5 minutes.
  4. With a rolling pin, roll out the pizza dough to a thickness of 1.5 cm
  5. Make diamond shaped incisions with the knife along the whole surface of the dough and we go to form a diamond shape, this helps make the pizza easier to portion when serving. Prick each diamond a couple of times with with a fork
  6. Add a little oil and a pinch of salt on the surface and cook on a non stick baking sheet for 30 minutes in a 180 C preheated oven.
Recipe by Life in Abruzzo Food & Travel Guide at