Schiacciata with cherry tomatoes

25 minutes


Schiacciata dough

  • 400g of plain flour
  • 40g of lard, or extra virgin olive oil
  • 12g of salt
  • 1 tsp fast-action dried yeast
  • 220g of water, lukewarm
  • 1 tbsp of sugar


  • cherry tomatoes, 20–25, halved
  • 1/2 tbsp of dried oregano
  • 2 tbsp of water, lukewarm
  • extra virgin olive oil, as needed
  • salt


To begin, mix the yeast, sugar and lukewarm water and keep aside to activate
When frothy, put it in the bowl of an electric mixer fitted with the hook attachment. Add the flour, salt and lard and knead well until you get a smooth dough. If you don’t have an electric mixer, knead the dough by hand
Make the dough into a ball, cover it and leave to prove for at least 1 hour, or until doubled in volume
In the meantime, grease 2 24cm round tins with some extra virgin olive oil. When the dough has doubled in volume, divide it in the 2 tins and press it down. Leave to rest for 30 minutes
Preheat the oven to 200°C/gas mark 6
Push the halved cherry tomatoes down onto the schiacciate. Drizzle with a generous amount of extra virgin olive oil and a little lukewarm water
Sprinkle some salt and the dry oregano on the top and bake for 25 minutes, or until golden brown
You can serve this schiacciata lukewarm or at room temperature, it is best eaten the same day you make it. Alternatively, you can freeze it, thaw it and then warm it up in the oven just before serving it