Tomato schiacciata, the easy recipe for those who have never made pizza
The thin, quick and non-fermented version of Italian focaccia, with fresh tomato and a beer-infused dough that makes it even crispier.
Ingredients
- 2 large tomatoes (or 3 medium ones)
- 180g of strong flour (type 00)
- 1 tablespoon of finely grated Parmesan cheese (optional)
- 350 ml of cold non-alcoholic beer (or 330 ml of beer and 20 ml of water)
- 30g of extra virgin olive oil for the dough, and more for the tray and for serving
- Shall
- Black pepper
- Caperberries
- Fresh mozzarella
- Fresh basil
Method
- Preheat the oven to 240-250°C (465-480°F) without the fan, with a 26x39 cm (10x15 inch) flat tray inside, for about 15 minutes. If the tray is a different size, adjust the quantities accordingly.
- Cut the tomatoes into thin slices, place them on absorbent paper and salt them so that they release their liquid.
- In a bowl, mix with a whisk the flour, the parmesan cheese, a level teaspoon of salt, pepper, the beer and the 30 grams of oil.
- Carefully remove the tray from the oven, coat it with a generous amount of oil, and pour the batter on top, spreading it quickly to cover the entire surface.
- Distribute the tomato slices on top without piling them up.
- Bake for about 30 to 40 minutes, until golden brown and crispy. Keep an eye on it after 20 minutes: if the edges are getting too brown, lower the temperature by 20 or 30 degrees.
- Serve with capers, pieces of fresh mozzarella, a few basil leaves and a drizzle of oil.
For those who enjoy pizza and focaccia but don't dare to make them at home, or find the process tedious, schiacciata is the solution: an easy, quick, ultra-thin, and no-ferment version of classic Italian flatbreads with toppings. This one is made with fresh tomato and is especially crispy.
The idea comes from the Instagram account Althea Raconti di Farina, by Althea Totonelli and Alessandro Sangiorgio, with one key twist: beer in the dough, a trick borrowed from Valencian tomato coca. The result far surpasses any takeout pizza.
The recipe serves 4 people.
