Gluten Free Tomato and Ricotta Salata Schiacciata & Potato and Anchovies Schiacciata
- For the Dough
- 500 gr Caputo Fiore Glut (or a GF flour made especially for bread baking)
- 7 gr of dry yeast
- 4 tablespoons (plus more for drizzling on top)
- 250 ml of water at room temperature
- 125 gr of unsweetened greek yogurt
- 2 teaspoons of salt for the dough, plus more to sprinkle on top
- Olive oil for drizzling
- Thyme leaves
- A cluster of cherry tomatoes
- Red Chillies
- Medium Potato thinly sliced
- Grated ricotta salata (a few tablespoons)
Mix the yeast with water and stand for a few minutes until frothy.
In a large bowl mix in flour, oil, yeasted water and yogurt. Mix well with a spoon to begin with, to allow all the ingredients to come together in a rough dough. When you first start mixing this type of flour, it feels very sticky and powdery at the same time. Start kneading and after a few minutes it will almost resemble wheat flour. Add salt and knead until smooth.
Place back into an oiled bowl and drizzle a little extra oil on top to prevent a skin from forming. Cover with a damp tea towel and allow to rise for 3-4 hours in a warm spot, until doubled in size.
Line an oven tray with baking paper. Lift the dough out of the bowl and divide it into two portions. Using your hands, stretch each portion to about 2 cm thick and place them onto the tray, distanced apart. Use two trays if needed. Cover with a tea towel and let it rise for 45 minutes. In the meantime, turn the oven on to 220 C
Create dimples with your fingers, then drizzle with oil and season with extra salt. Top one with the tomatoes on the vine and chillies, and the other one with thinly sliced potatoes, anchovies and thyme leaves (drizzle the potatoes with little olive oil and season with salt). Bake for 20-25 minutes or until golden brown.
Take the tray out of the oven, top the potato schiacciata with fresh thyme leaves and the tomato one with freshly grated salted ricotta and baby basil. Serve hot, warm or at room temperature.