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The bread: 40 ml extra virgin olive oil
5g sea salt
1 sachet dried yeast (7g)
220 ml lukewarm water
5g sugar
The topping: +/- 25 cherry tomatoes
dried oregano, to taste
2 tablespoons lukewarm water
extra virgin olive oil, to taste
coarse sea salt or ripe Parmesan cheese
Schiacciata is delicious Italian bread with cherry tomatoes. The recipe comes from Manuela Zangara. In 2011 she started a food blog Manu's Menu with Italian homecooking recipes. We are a fan of Manuela, her recipes just always work, you do not have to be a kitchen princess! Today we do not bake 1 but 2 schiacciata, 1 with coarse sea salt and 1 with cheese, they are too good!
This is how you make schiacciata
Mix the yeast with the sugar and the lukewarm water.
Stir it lump free then put aside until it's frothy.
Pour it in the mixer then add flour and olive oil.
Mix the dough with a hook attachment or by hand.
Form a ball of dough, cover with cling film, let it prove for at least 1 hour.
Meanwhile grease 2 round baking tins 24cm Ø with olive oil.
Halve the cherry tomatoes.
Divide the dough in two halves when doubled in volume.
Press the dough in the baking tins using your fist.
Allow the dough to rise another 30 minutes in the tin.
Press in tomatoes, drizzle olive oil, water and oregano on.
Preheat the oven to 200°C
Sprinkle one with ripened parmesan, on the other coarse see salt.
Bake the breads cooked and golden brown in 25 minutes.
Let the breads cool in the baking tin, at them lukewarm.
Sciacciata taste the best when eaten immediately but you can also freeze the bread. When you want to eat it thaw it first then warm it up in the oven.