Anyone else still making bread the old way (no yeast)?

Pizza Scima (Abruzzo, Italy) – Ancient Unleavened Bread

Whenever I’m in the mood for a dinner with cured meats, I love pairing them with a type of flatbread I discovered recently. It’s a traditional recipe from my region called pizza scima (which roughly means “foolish bread,” because it doesn’t rise). It dates back to a time when yeast wasn’t always available. The ingredients are simple, but the result is a rustic, slightly crunchy focaccia-style bread that’s perfect with cured meats and cheeses.

Ingredients:

• 300 g all-purpose flour
• 100 ml dry white wine (or water)
• 50 ml extra virgin olive oil
• A pinch of salt

Instructions:

1. In a bowl, mix the flour and salt.
2. Add the olive oil and wine (or water) gradually, mixing until a firm dough forms.
3. Knead the dough for a few minutes until smooth.
4. Roll it out to about 1–2 cm thick.
5. Score the surface with diagonal cuts, forming a diamond pattern.
6. Bake in a preheated oven at 180°C (350°F) for 25–30 minutes, until golden.

Notes:

• Don’t expect it to be soft—this is a dense, rustic flatbread similar to focaccia.
• Great served with cured meats, cheese, or just a drizzle of olive oil.

Has anyone here tried similar ancient no-yeast breads or regional variations?