Schiacciata Siciliana
Preheat oven to 200°C. Place tomatoes, cut-side up, on a wire rack placed over an oven tray, season with sea salt and freshly ground black pepper and roast for 10 minutes. Reduce oven to 110°C and …
- Cook3 h 20 min
- Total3 h 20 min
- Serves4
- LevelAdvanced
Ingredients
- 500g grape tomatoes, halved
- 7g sachet instant dried yeast
- 350g (2 1/3 cups) bread flour
- 40g pecorino, finely grated
- 60ml (1/4 cup) extra virgin olive oil, plus extra, to drizzle
- 1 bunch salad onions, trimmed, quartered
- 1/4 cup rosemary sprig
Method
- Preheat oven to 200°C. Place tomatoes, cut-side up, on a wire rack placed over an oven tray, season with sea salt and freshly ground black pepper and roast for 10 minutes. Reduce oven to 110°C and roast for another 30 minutes or until tomatoes are shrivelled around edges and look semi-dried. Cool.
- Combine yeast, flour, pecorino, 1 1/2 teaspoons sea salt and a pinch of sugar in a large bowl. Pour in 200ml lukewarm water combined with oil and stir to form a dough, then knead on a floured surface for 6 minutes or until smooth and elastic, adding a little more flour if dough is sticky. Place in an oiled bowl and turn to coat, then cover with plastic wrap and leave in a warm place for 1 hour or until doubled in size.
- Divide dough in half. Press one half out into a 26cm round on a greased, heavy-based oven tray. Top with half the tomatoes. Press remaining dough into same sized round and place over tomatoes. Seal edges and prick the top with a fork, then top with remaining tomatoes, onions and rosemary sprigs. Cover loosely and set aside to rise for 30 minutes.
- Preheat oven to 210°C.
- Drizzle schiacciata with extra oil and season, then bake for 30 minutes or until golden and risen. Serve warm or at room temperature.
