Resembling a focaccia, these yoghurt flatbreads are topped with vine tomatoes, chilli and ricotta on one loaf and potato and anchovy on the other.
- 7 g dried yeast
- 250 ml (1 cup) lukewarm water
- 500 g caputo fiore glut (or a GF flour made especially for bread baking)
- 80 ml (⅓ cup) extra virgin olive oil, plus extra, for drizzling
- 125 g plain Greek yoghurt
- 2 tsp salt
- sea salt flakes and freshly ground black pepper, to taste
- handful of cherry tomatoes on the vine
- 2 small red chillies, halved lengthwise
- 1 medium potato, peeled and very thinly sliced
- 7 good quality anchovies
- 3 garlic cloves, unpeeled, smashed
- 4 sprigs thyme
- 2 tbsp finely grated ricotta salata
- small handful basil leaves
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 3-4 hours
1. Mix the yeast and warm water in a small bowl and stand for a few minutes or until frothy.
2. Place the flour, oil, yoghurt and yeast mixture in a large bowl. Use a large spoon to combine until a rough dough forms. Add the salt, then transfer to a work bench and knead for a few minutes or until a smooth dough forms. When you first start mixing this type of flour, it feels very sticky and powdery at the same time but after a few minutes of kneading, it will almost resemble wheat flour. It won’t be elastic.
3. Lightly grease the bowl, add the dough, turn to coat, then cover with a damp tea towel and stand in a warm spot for 3-4 hours or until doubled in size.
4. Line an oven tray with baking paper. Divide the dough in half, then using your hands, stretch each half into a rough oval about 2 cm-thick and place them onto the tray, leaving space for spreading. Use two trays if needed. Cover with a tea towel and stand to rise again for 45 minutes.
5. Preheat the oven to 220°C.
6. Using your fingers, create dimples in the dough, then drizzle with extra oil and season with extra salt. Prick the cherry tomatoes, then cut half of them in half and leave the rest whole. Top one piece of dough with the tomatoes and chillies, and the other one with thinly sliced potatoes, anchovies, garlic and half the thyme. Drizzle both with a little olive oil and season with salt, then bake for 20-25 minutes or until light golden brown. Unlike bread made with wheat flour, this one won’t become as golden.
7. Take the tray out of the oven, top the tomato schiacciata with the freshly grated salted ricotta and baby basil. Drizzle both with a little extra oil, then slice and serve hot, warm or at room temperature.
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