Schiacciatina with Tomatoes and Ricotta
Category: Leavened Breads
Serves: 6
This delightful Schiacciatina with Tomatoes and Ricotta combines the rich, creamy texture of ricotta with fresh vegetables and aromatic rosemary. The dough, enriched with the fragrance of lemon zest and rosemary, is topped with a medley of vibrant tomatoes and zucchini, creating a savory treat that is perfect for sharing. Whether served as an appetizer or a light meal, this recipe is sure to impress with its fresh ingredients and unique flavors.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Manitoba flour | 500g |
| Water | 320g |
| Dry yeast | 2g |
| Fine salt | 10g |
| Fresh rosemary | 1 sprig |
| Ricotta cheese (cow’s milk) | 300g |
| Lemon zest | 1 |
| Black pepper | To taste |
| Fine salt | To taste |
| Piccadilly tomatoes | 120g |
| Cherry tomatoes | 120g |
| Fresh rosemary | To taste |
| Zucchini | 100g |
| Extra virgin olive oil | 10g |
Instructions:
-
Prepare the Dough
In the bowl of a stand mixer fitted with a dough hook, combine the Manitoba flour and dry yeast. Begin mixing, gradually adding the water at room temperature in a thin stream, keeping about 100g of water aside. Continue mixing until the dough becomes smooth and slightly sticky. -
Add Salt and Knead
Once the dough is evenly mixed, add the salt and the reserved water. Knead until the dough becomes smooth, elastic, and well-incorporated. Add the fresh rosemary needles and knead for another 1-2 minutes until fully mixed. -
Let the Dough Rise
Transfer the dough onto a lightly floured work surface and shape it into a ball. Place it in a large bowl, cover with plastic wrap, and let it rise for about 1-2 hours or until doubled in size. -
Prepare the Toppings
While the dough is rising, zest the lemon and set it aside. Cut the zucchini into thin slices, about 3-4mm thick. Season the zucchini slices with salt, pepper, and a drizzle of olive oil. Slice both the Piccadilly and cherry tomatoes into rounds and set them aside. -
Shape the Dough
Once the dough has risen, divide it into 6 equal portions, each weighing about 140g. Use a rolling pin to roll each portion into an oval or rectangular shape, about 26×11 cm in size and 4mm thick. -
Prepare the Baking Tray
Grease a baking tray with a little olive oil, either using your hands or a brush. Transfer the rolled-out dough portions onto the tray. -
Assemble the Schiacciatina
Using a spoon, spread a generous amount of ricotta onto each dough portion. Top the ricotta with slices of both types of tomatoes and the seasoned zucchini slices. Season the vegetables with additional salt and pepper, and brush them lightly with olive oil. Sprinkle fresh rosemary over the top for added fragrance. -
Bake
Preheat the oven to 200°C (390°F) and bake the schiacciatine for about 12-15 minutes, or until the dough is golden and the vegetables are tender. -
Serve
Remove the schiacciatine from the oven and let them cool slightly before serving. These savory flatbreads are perfect on their own or served as part of a larger meal.
Notes:
- For an extra touch of flavor, you can drizzle a little more olive oil over the schiacciatine right before serving.
- You can use any type of fresh cheese you prefer, but ricotta gives a soft and creamy texture that pairs perfectly with the roasted vegetables.
- These schiacciatine can also be made ahead and reheated, making them an excellent choice for a meal prep or picnic.
This Schiacciatina with Tomatoes and Ricotta is an irresistible, flavorful creation that blends the goodness of fresh ingredients with the rich texture of homemade dough. Whether enjoyed warm out of the oven or at room temperature, it will be a hit with anyone who tries it.
