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Breadfruit Scarpaccia



An Italian dish with a breadfruit twist

Breadfruit Scarpaccia



The name might sound weird but “scarpaccia” means old or ugly shoe in Italian. According to some, this is because once cooked it’s thin as an old shoe sole. I’m not sure that’s true but, regardless, it’s super simple to make and delicious!😊


  • Breadfruit Flour 155g

  • Coarse Cornmeal (Polenta) 40g

  • 1 Small Onion

  • Zucchini 450g

  • Potato 450g

  • Water 120g

  • Dry Rosemary and Thyme 

  • Salt and Pepper

  • Olive Oil to taste



  1. Start by grating the potatoes and zucchinis (keep about 100g each for the slices for topping). Place them in a cheesecloth or clean kitchen towel and squeeze them to remove the excess water. Try and get as much water out as possible, this will ensure it stays crispy and that the vegetables don't release too much water while cooking. 

  2. Add the grated vegetables to a bowl and add sliced onion, dry herbs, salt and pepper and add breadfruit flour and corn meal. Mix to combine, it will remain dry, then slowly add water, the mixture should be thick. If it’s too watery (it also depends in how much water is left in the vegetables), add more flour. If it’s too liquid, it will remain soggy. The ideal texture is like a wet bread dough.

  3. Preheat the oven to 200C/400 F.

  4. Place baking paper on a baking tray, add some olive oil and spread it all over the paper. Spread the mixture very thinly on it, then cover with zucchini and potato slices and drizzle with olive oil, corn meal, and salt.

  5. Bake until crispy, for 40-50 minutes. To get the crunchy bottom, move the tray at the bottom of the oven for the last 10 minutes. If the top is getting burnt while the center is still not ready, cover it with some baking paper.


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