Breads, Pizza & Panini
Pesto and Vine Tomato Schiacciata
You may not have heard of Schiacciata but it is a popular Italian flat bread traditionally made in the region of Tuscany. The term 'schiacciata' literally means 'pressed' and it refers to the fact that you need to press the dough down and create dimples for the oil to pool in before baking. Perfect to share with family and friends as an appetizer for dinner or as a snack. This recipe was shared by 'Ink Sugar Spice' blog. You can visit Lynn's blog by clicking the logo below.
Preparation time: 1 hour 50 minutes
Cooking time: 25 minutes
- 300g strong white bread flour
- 190 g/ml lukewarm water
- 1 tsp fast acting yeast
- 1 tsp caster sugar
- 1 1/4 tbsp Filippo Berio Extra Virgin Olive Oil (plus more for drizzling)
- 1-2 tsp sea salt
- 1 large bunch of cherry or plum tomatoes on the vine
- 9-10 tsp Filippo Berio Grilled Vegetable Pesto
- Durum wheat for dusting (or additional bread flour)
- Mix in the sugar and yeast into the lukewarm water and leave for 10 minutes.
- In a large bowl, measure out your flour and make a well in the middle.
- Tip in your water, sugar and yeast and also the 1¼ tablespoons of olive oil. Mix the whole lot with your fingers, a large fork or a dough whisk into a rough, messy mix.
- Cover with a clean tea towel and leave for 10 minutes.
- Tip it all out onto your clean surface and knead for about 8 minutes. The dough will be a little sticky and messy but stick with it – it will quite quickly come together.
- When the dough is transformed into a glossy, smooth dough, spread a little oil over the whole bowl using your hands.
- Round the dough off into a ball and pop back into the bowl and recover with the tea towel.
- Leave the dough to rise for about 30 minutes in a warm place. It won’t have quite “doubled” in size but will be noticeably risen.
- Tip the dough back out onto your working surface. Knock out the large air bubbles by giving it a brief knead.
- Flick a palm-full amount of the durum flour or bread flour on to a large baking tray.
- Preheat your oven to 220°C fan / 240°C conventional.
- On your work surface, press out the dough as thinly as you can.
- Dot over about 5 teaspoons of the pesto onto one half only of the rolled/pressed out dough.
- Fold the plain half of the dough over on itself to sandwich the pesto in between.
- Roll or press out the dough to a neat oval shapeand place on the baking tray.
- Pinch the edges together on the three sides (other than the folded edge). Try to ensure that the edges are not thicker than the rest of the dough, flattening it out as necessary
- Leave to proof again for about 20 – 30 mins, covered with a tea towel.
- When risen a little (it won’t rise that much as you’ve flattened it out), use your finger tips to make indentations across the top for the oil
- Drizzle some olive oil all over the dough, moving it about with your fingers if there are conspicuously dry patches anywhere.
- Dot several more teaspoonfuls of the pesto over the top of the dough, dispersing it about a little with the back of the spoon.
- Sprinkle sea salt all over the dough.
- Lay the vine tomatoes out on the dough and gently press in.
- Transfer to the oven and cook for 10 minutes.
- After 10 minutes, turn the oven down to 190°C fan / 210°C conventional and bake for a further 12 – 15 minutes.
- When baked, transfer to a wire rack to cool.