Summer Schiacciata Con Pomodorini Recipe

Directions

1. In a large bowl mix together the "00" flour, bread flour and salt.

2. In a small bowl, add about half a cup of water and mix in the yeast to allow to hydrate. 

3. After about 5 minutes, pour the water and yeast water over the center of the flour.  

4. At this time add about a tablespoon of olive oil to the mixture.

5. Mix everything together with a dough hook.

6. Once all the flour is incorporated, begin kneading the dough.

7. Although this dough is not highly hydrated, the slap and fold method (as shown in the video) works great for this tacky dough.

8. Cover the dough with a damp cloth and allow it to rest in between kneading. This allows the gluten strands to relax.  

9. After the dough has rested, knead one more time until the surface of the dough is smooth.  

10. In a bottom of a large bowl, drizzle a little bit of oil, and place the dough inside.  

11. Again, cover the dough with a damp cloth and allow it to rise for about 45 minutes or until doubled in size.

12. After it has risen, divide the dough into fourths and shape each piece into round dough balls. 

13. Once again, cover the dough to keep the surface of the dough moist.

14. At this point the balls can be put in the refrigerator to rise overnight, and stretched the next day to bake. (Note: In order to do this method, take the dough balls out of the refrigerator one hour before baking to allow them to reach room temperature. Once they have reached room temperature, they can be stretched, seasoned, and placed in the oven). 

15. If the dough is to be used the same day, make sure the balls are covered and allow them to rise for 50 minutes at room temperature. Once they have risen, they can be stretched into your desired shape.

Finally add the Pomodorini (aka Cherry Tomato) Topping for a Fresh Slice of Summer...

1. Preheat the wood fire oven to 600°F. Here is a tutorial on how to light the oven if you need it.

2. With the help of the ash shovel quickly remove the hot coals, and close the damper on the chimney in order to retain the heat inside the oven chamber. The temperature will naturally drop a bit as the door is open while cleaning it out. Before sliding the pan in the oven, check the internal temperature with the infrared thermometer pointed directly on the stone where the schiacciata will be placed.

3. Place a ball on top of a flour dusted work surface and gently roll it out with a rolling pin to the size of your baking tray.

4. Place the halved cherry tomatoes over the top skin-side up and drizzle with a light layer of olive oil. Sprinkle a light layer of salt on top.

5. Finally place the pan into the oven and immediately close the door. Half way through baking rotate the pan. Bake for 3-4 minutes, or until the dough is evenly golden brown and you see some blistering on the cherry tomato skins.   

6. Once the schiacciata is beautifully golden, carefully remove it from the oven.  Allow it to rest for a few minutes.

7. Finish with large chunks of burrata cheese and a healthy topping of fresh arugula. Add fresh herbs and/or pepper if you want more layers of flavor. Here’s some of our other suggestions including a very unique recipe with grapes!