A recipe based on corn flour-naturally gluten-free, in addition to the classic 00 flour, to impart additional fragrance to these tomato mini-schiacciate.

Ingredients for 10 people

For the seasoning

750 g of Vesuvius “piennolo” cherry tomatoes;
150 g of extra-virgin olive oil
1 teaspoon of dried oregano
basil to taste
salt to taste.

Procedure

Cut tomatoes lengthwise into slices about 1 cm thick, place in a container and season with salt, extra virgin olive oil, chopped basil and oregano. Allow to rest in the refrigerator while kneading the "schiacciata".

For the dough

650 g wheat flour type “00”;
350 g of corn flour;
500 g water;
150 g extra virgin olive oil;
5 g of brewer's yeast
20 g fine salt

Procedure

Dissolve yeast in water, add previously mixed corn flour and wheat flour, knead adding oil and salt, until dough is smooth (the process if by machine will take about 10 minutes, by hand I recommend kneading for 5 minutes, then take a 10-minute break and start again for about another 10 minutes). Allow to rest for 20 minutes, then reshuffle slightly and let rise until doubled in volume. Cut into pieces of about 70 g, roll, let “point” for 10 minutes and then flatten the loaves by stretching the dough and forming a hollow in the center where the tomatoes will be laid. Let rise at a temperature of 25° C until doubled, bake at 200° C for 5 minutes and another 5 at 180° C.