SCHIACCIATA AL POMODORO

Toscana, #2

vegetarian

main course

medium

Cettina Vicenzino

INGREDIENTS FOR 4 PERSONS

For the dough
1 g of fresh yeast
350 g organic emmer flour
30 g TOMAMI # 2 (buy here)
8 g salt
4 tbsp extra virgin olive oil

For the topping
3 tbsp extra virgin olive oil
14 dried tomatoes in oil
Sea salt flakes
10-12 sage leaves
5-7 sprigs of thyme
2 tbsp TOMAMI Toscana (buy here)

This recipe is from the book “TOSKANA in meiner Küche” by Cettina Vicenzino. Order your signed copy from the TOMAMI shop.

INSTRUCTIONS

For the dough, put the yeast and 250 ml of lukewarm water in a large, sealable plastic bowl and dissolve the yeast in the water. Add the remaining ingredients of the dough, stir vigourously, close the bowl well and allow the dough rise in a warm place for 12 hours.

The next day, drop the dough onto a work surface, knead briefly and stretch it out on all four sides, fold in the middle and shape into a ball, then place on an oiled tray and press apart with your fingertips so that the tray is completely covered. Dip your fingers in olive oil to prevent the dough from sticking to them.

Allow the flatbread rise for 2 hours in the switched off oven, but with the oven lamp switched on. Then take the tray out of the oven and preheat the oven to 220° C. Sprinkle the
Schiacciata evenly with 2 tablespoons of olive oil and use all ten fingers to press into the dough to create small craters all over. Sprinkle the flatbread with salt, add the pickled tomatoes, TOMAMI Toscana and, if you like, some sage leaves and thyme sprigs. Bake in the middle of the hot oven for 15-18 minutes. Take the bread out of the oven, immediately
drizzle with the remaining olive oil (1 tbsp), cover and leave to cool down.

Considering the love of tomatoes in Tuscany, it is surprising that there is no traditional Tuscan recipe for schiacciata al pomodoro. Since Cettina loves to experiment a lot with tomato water (TOMAMI), she has simply prepared a tomato version of the schiacciata all’olio. Tomatoes not only feature as a topping on the dough, but also in the dough itself in the form of TOMAMI. This not only makes the dough particularly fluffy and more tomatoey in taste, the tomato water also gives it an appetizing reddish colour.

Here you can watch Cettina preparing the recipe: