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Tomato Schiacciata

Much like a focaccia, this traditional Tuscan bread is soft and springy. It’s topped with cherry tomatoes and oregano, which infuse the bread with a sweet, herby flavour. Best served fresh out the oven, it’s the perfect dish for sharing. A new family favourite? We think so.

Equipment 
Skillet Pan

Ingredients
Makes 2 9” round Schiacciata breads

For the dough
400g (14oz) plain flour
1 tsp fast-action dried yeast
40g (1.5 oz) lard/ olive oil
220g (7.7 oz) lukewarm water
1 tbsp of sugar
2 ½ tsp salt

For the topping
Handful cherry tomatoes, halved
1 tsp oregano
2 tbsp lukewarm water
Olive oil, to taste 

Method
In the bowl of an electric stand mixer, mix together the water and yeast and leave to activate for a few minutes.

Add the flour, salt, and lard/olive oil and mix on a low speed with the dough hook attachment. Continue to knead for 5-10 minutes, until a smooth dough forms.

Shape the dough into a ball, cover, and leave to rest at room temperature for around 1 hour, or until doubled in size. 

Grease your Skillet Pan with a generous layer of olive oil. Once the dough has doubled in size, divide into two portions and press one half into the pan with your fingers. Leave to rest for 30 minutes.

If you have multiple pans, you can prepare the other portion of dough. If not, cover and leave to the side until the first is cooked. If you don’t want to use the leftover dough right away, keep in an airtight container in the refrigerator for up to 2 days.

Fire up your Ooni pizza oven. Aim for 275°C (527°F) on the stone baking board inside. You can check the temperature of your oven quickly and easily using the Ooni Infrared Thermometer. 

Gently push the tomatoes into the dough. Drizzle with olive oil, a splash of water, and top with a pinch Italian seasoning and crushed salt. 

Place the Skillet inside your oven and let cook for 5 minutes, turning every minute or so. Once you see the top has turned a golden brown, turn off the oven completely and leave the skillet in the centre of the oven to cook in the residual heat for a further 10 minutes. 

Once fully cooked, remove the pan and carefully slide the Schiacciata onto a wooden chopping board. 

Serve warm and fresh, nothing beats it!

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