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This recipe was uploaded by cucinone
Pour the batter into a shallow, large oven dish (I use a pizzadish with a diameter of 31 cm). Sprinkle some extra salt and olive oil on top, and bake for 35 minutes in a preheated oven at 180°C.
The scarpaccia should turn out thin, crispy and golden yellow. Serve hot or lukewarm, with a cool glass of white wine, prosecco or Champagne.