Tomato schiacciata: the yeast-free recipe for a crispy outside and soft inside
Tomato schiacciata is a practical and versatile recipe, perfect for adding to a bread basket or serving in squares as an aperitif alongside other savory treats.
- Pomodorini (datterini o cieligino), 450 gr
- Acqua, 300 ml
- Farina 0, 250 gr
- Concentrato di pomodoro, 35 gr
- Parmigiano grattugiato, 35 gr
- Olive nere snocciolate, 7-8
- Basilico, q.b.
- Farina di mais, q.b.
- Olio extravergine di oliva, q.b.
- Sale, q.b.
- Yogurt greco, q.b.
- pesto alla genovese, q.b.
- Basilico fresco, q.b.
- Per preparare la schiacciata al pomodoro, versa per prima cosa l'acqua in una ciotola capiente e unisci il concentrato di pomodoro (1).
- Stempera il concentrato di pomodoro nel liquido (2).
- Aggiungi la farina setacciata, poca alla volta (3).
- Mescola per bene con una frusta a mano per evitare la formazione di grumi (4).
- Incorpora il parmigiano grattugiato (5) e il sale.
- Aggiungi i pomodorini tagliati a rondelle e il basilico fresco spezzettato (6): tieni da parte qualche pomodorino per la finitura.
- Mescola accuratamente per uniformare gli ingredienti (7).
- Spennella una teglia con un filo d'olio extravergine di oliva (8).
- Cospargila con la farina di mais (9).
- Distribuisci in maniera uniforme l'impasto preparato (10).
- Completa con i pomodorini a rondelle tenuti da parte e le olive nere snocciolate tagliate a pezzetti, quindi irrora con un filo d'olio extravergine di oliva (11).
- Spolverizza la schiacciata con la farina di mais, quindi cuocila in forno caldo a 200 °C per circa 45 minuti (12).
- Trascorso il tempo, sforna la schiacciata al pomodoro (13).
- Lasciala intiepidire per qualche istante, quindi tagliala prima in strisce regolari (14) e poi a quadrotti e sistemala su un tagliere.
- Servi la schiacciata al pomodoro, a piacere, con un cucchiaio di yogurt greco, qualche goccia di pesto alla genovese e un ciuffo di basilico fresco (15).
Yeast-free, it can be prepared in just a few minutes without any resting time: simply mix water, flour, tomato paste, and grated Parmesan cheese in a bowl, then add plenty of cherry, datterini, or cherry tomatoes, sliced into rounds, and plenty of fresh basil, and finish everything off with pitted black olives.
After baking, you'll have a thin, crispy focaccia, which you can garnish with a teaspoon of Greek yogurt flavored with a few drops of basil pesto, or a dollop of burrata stracciatella.
Learn how to make tomato schiacciata by following the step-by-step instructions and tips. If you liked this recipe, also try the zucchini schiacciata, the crispy onion schiacciata, and the potato schiacciata. If you love tomato-based dishes, try the savory cherry tomato tart and the mini tarte tatin with cherry tomatoes and burrata.
How to prepare focaccia with tomato
To prepare the tomato schiacciata, first pour the water into a large bowl and add the tomato paste 1.
Add the sifted flour, a little at a time 3.
Mix well with a hand whisk to avoid lumps forming 4.
Add the cherry tomatoes cut into rounds and the chopped fresh basil 6: keep a few cherry tomatoes aside for the finishing touch.
Mix thoroughly to uniform the ingredients 7.
Brush a baking tray with a drizzle of extra virgin olive oil 8.
Distribute the prepared dough evenly 10.
Finish with the reserved sliced cherry tomatoes and the pitted black olives cut into small pieces, then drizzle with extra virgin olive oil 11.
Sprinkle the schiacciata with corn flour, then bake it in a hot oven at 200°C for approximately 45 minutes 12.
Once the time has passed, take the focaccia with tomato out of the oven 13.
Let it cool for a few moments, then cut it first into regular strips 14 and then into squares and place it on a chopping board.
Serve the focaccia with tomato sauce, if desired, with a spoonful of Greek yogurt, a few drops of Genoese pesto, and a sprig of fresh basil.
Tips and storage
If you like, you can customize the recipe and add grated courgettes, small diced peppers, and thinly sliced red onion to the rest of the ingredients, or you can replace the black olives with green or Taggiasca olives.
For a tastier version, you can add some desalted capers, or you can flavor the dough not only with basil, but also with dried oregano or other aromatic herbs of your choice.
For a flawless result, don't forget to sprinkle the bottom of the pan and the surface of the focaccia with cornmeal: this will make it even crispier.
Tomato schiacciata is delicious straight from the oven, warm or at room temperature. If you have any leftovers, you can store them in the refrigerator in an airtight container for up to 1-2 days, without adding yogurt or pesto. When ready to serve, we recommend briefly reheating them in the oven or air fryer to restore their freshly baked flavor.
