Farro flour Schiacciata with Cherry Tomatoes

Schiacciata is a Tuscan focaccia, the be conscious literally intention “flattened” and describes the form of this licensed bread. This recipe is impressed by my licensed Florentine baked pleasant, which, towards the discontinue of the summer season begins exhibiting in bakery windows around the metropolis: Schiacciata all’Uva, a focaccia made with two layers of bread dough with candy, round concord grapes in the heart and on high. Straightforward and shiny.

This cherry tomato schiacciata is made in mighty the same manner, nonetheless I’ve made it with spelt or farro flour (and shiny a touch of easy flour to lend a hand lend a hand the dough together), which has a terribly tasty, nutty flavour, the season’s ripest cherry tomatoes and a beneficiant layer of ricotta in the heart.

Although, the Florentines genuinely produce no longer deter too mighty from their filled Schiacciata all’Uva recipe, genuinely, the alternate choices are never-ending. That you just could maybe use new mozzarella, smoky scamorza or a tangy goats cheese, new herbs a lot like basil or mint, or dried spices like fennel seeds or cumin. Greens like radicchio or zucchini would be gargantuan too, nonetheless there’s shiny one rule: select it moderately easy. Much less is more with this savory transportable lunch or snack!

Must you produce no longer have spelt flour on hand, you could maybe presumably presumably well presumably use wholemeal flour to lend a hand that nutty flavour, or shiny use easy flour.

—Emiko

Directions

1. Preheat the oven to about 350 F. For the dough: Dissolve the yeast and sugar in the tepid water. Combine well with the flours and 1 tablespoon of the olive oil. A food processor is at hand for this, as it aerates the combination to boot. When mixed, add a beneficiant pinch of salt and flip the combination out onto a floured, smooth ground and knead for about 5 minutes.
2. Quandary the dough in a tidy bowl and conceal. Set up apart to upward thrust. Ideally, drag away it in the fridge overnight or for at least 12 hours – this permits the yeast to work very slowly, bettering the flavour and scent of the bread. In any other case, drag away it in room temperature in a warmish attach for at least two hours.
3. Meanwhile, lower half of the cherry tomatoes in half, drag away the leisure on the vine, complete.
4. When the dough has risen, divide it into 2 equal parts. Roll out the first to about 1/2 an lunge thick, form into a rectangle to suit your cookie sheet or dish (I exploit a ceramic dish lined with baking paper, it is about 2 inches high).
5. Spread the ricotta over this deposit, it would no longer could presumably presumably have to be completely even, this could maybe presumably presumably also furthermore be rustic! In truth I rating it when there are thicker parts in diversified areas! Top with the cherry tomato halves to conceal the general ground. Season with salt and pepper. Add your herbs.
6. Roll out your second ball of dough and fasten conscientiously on high of the halves of cherry tomato layer. Fold up the edges of the underside layer towards the pause layer. Gently press down on the ground of the schiacciata to internet these characterisic indents that will pocket very correctly the leisure of the olive oil and salt that you could maybe presumably presumably well presumably be about to scatter over the pause! Sooner than you pause that though, layer your cherry tomatoes on the vine on high, then season with olive oil and sea salt.
7. Bake for about 35 minutes or unless golden brown at 350 F.