Pizza Scima is a traditional unleavened flatbread from Abruzzo. Made simply with flour, white wine and olive oil and finished with flaky sea salt, it’s quick to prepare and incredibly moreish. Serve warm with cured meats, cheeses, olives and a drink for an easy antipasti-style treat.
Pizza Scima (pronounced sheema) is unlike the familiar leavened pizzas. Hailing from Abruzzo, it sits somewhere between a focaccia and a cracker, with a crumbly, pastry-like interior. Because there is no yeast, it’s extremely easy to make and requires very little hands-on time.
This flatbread is ideal as a snack or as part of an antipasti board alongside charcuterie, cheeses and olives. Warm from the oven, it’s crisp on the outside and tender inside, especially delicious drizzled with extra virgin olive oil and sprinkled with flaky sea salt.
Scroll down for the full recipe, ingredient notes, step-by-step photos and tips. For a printable version see the recipe section below.
Table of Contents
- Ingredients
- Step by step photos and instructions
- Recipe Tips
- More delicious Italian snacks to try
- Full Recipe
Ingredients
Ingredient notes and substitutions
- Flour – Traditionally Italian 00 flour is used, but plain all-purpose flour works well too.
- White wine – A dry Italian white such as Trebbiano D’Abruzzo is authentic, though any dry white will do. If you prefer not to use alcohol, use water instead.
- Salt – Fine salt mixes into the dough best. For finishing, flaky sea salt (for example Maldon) gives a lovely crunch and flavour.
- Olive oil – Use good extra virgin olive oil in the dough and to drizzle before serving.
Step by step photos and instructions
- Dry ingredients – Combine the flour and salt in a large mixing bowl.
- Make a well – Make a well in the centre and add the olive oil and white wine.
- Mix – Stir with a wooden spoon until a rough dough forms.
- Knead – Turn the dough onto a clean surface and knead briefly until it comes together into a smooth ball.
- Roll out – Roll the dough to about a 9-inch (22 cm) circle and roughly 2cm (¾ inch) thick.
- Score – Transfer to a tray greased with olive oil and score the top in a criss-cross or diamond pattern about 1 inch apart.
- Brush and bake – Brush with olive oil, scatter a little flaky sea salt on top, and bake on the middle shelf for about 50 minutes.
- Serve – Remove from the oven, drizzle with a little more olive oil and let it rest for 5–10 minutes before breaking into pieces to serve.
Recipe Tips
- Don’t over-knead – Knead just until smooth. With no yeast, overworking the dough makes the texture dense and tough.
- No extra flour needed – The olive oil keeps the dough manageable; avoid adding flour while kneading. If the dough is sticky, roll it between parchment sheets.
- Scoring – Score shallow lines across the top to make it easy to break into pieces after baking. Use a sharp knife and don’t cut too deeply.
- Let it cool briefly – Serve warm but not piping hot; cooling 5–10 minutes makes it easier to handle.
- Serving – Break into pieces and serve like bread or crackers with cheeses, cured meats and dips, or enjoy plain.
- Leftovers – Store cooled flatbread wrapped in foil or in a container for 2–3 days; reheat before serving for best texture.
If you don’t consume alcohol, use water in place of the wine.
Scima derives from the Italian word “scema,” meaning silly or simple, a nod to how effortless the recipe is.
More delicious Italian snacks to try
Antipasti
Italian Potato Fritters (Tortei di Patate)
Bread & Savory Bakes
Brustengo (Umbrian Flatbread)
Breakfast
Pane Frattau (Sardinian Bread with Tomato and Poached Egg)
Sides
Ricotta Chicken Croquettes
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Step By Step Photos Above
Most recipes include step-by-step photos, helpful tips and sometimes video to help you get great results.
Pizza Scima (Abruzzese Flatbread)
By Emily
20
50
1 10
8 servings
Equipment
- Rolling pin
- Round pizza tray or large rectangular tray
Ingredients
- 450 g Italian 00 flour (or all-purpose) (about 3 1/3 cups)
- 6 tablespoons (90g) extra virgin olive oil, plus extra for serving
- 200 ml white wine (about 6.7 fl oz)
- 1/2 tablespoon (7g) fine salt
- Flaky sea salt for serving
Instructions
- Preheat the oven to 200°C (400°F). Grease a baking tray with olive oil and set aside.
- Combine the flour and salt in a large bowl. Make a well in the centre and add the olive oil and white wine.
- Stir with a spoon until a rough dough forms. Turn onto a clean surface and knead briefly until smooth and cohesive.
- Roll the dough into a 9-inch (22 cm) circle about 2 cm (¾ inch) thick.
- Transfer to the greased tray and score the top in a criss-cross or diamond pattern about 1 inch (2.5 cm) apart.
- Drizzle with 1 tablespoon of olive oil and sprinkle with flaky sea salt. Bake on the middle shelf for 50 minutes.
- Remove from the oven and brush with another 1–2 tablespoons of olive oil.
- Let rest for 5–10 minutes, then break into pieces and serve warm.
Notes
- Don’t over-knead: Work the dough only until it forms a smooth ball to avoid a tight texture.
- No extra flour needed: Olive oil keeps the dough manageable; roll between parchment if needed.
- Scoring: Shallow criss-cross cuts help portion the bread after baking.
- Serve warm: Allow 5–10 minutes to cool before serving so it’s pleasantly warm.
- Leftovers: Store cooled flatbread wrapped or in a container and eat within 2–3 days; reheat before serving for best results.
Helpful Info for All Recipes
- Extra virgin olive oil is used in most recipes unless stated otherwise.
- All recipes are tested using a fan (convection) oven unless noted.
- Nutrition is calculated automatically and should be treated as an approximation.
Nutrition
Nutrition information is an approximation.