-
1
Preheat the oven to about 350 F. For the dough: Dissolve the yeast and sugar in the tepid water. Mix well with the flours and 1 tablespoon of the olive oil. A food processor is handy for this, as it aerates the mixture as well. When combined, add a generous pinch of salt and turn the mixture out onto a floured, clean surface and knead for about 5 minutes.
-
2
Place the dough in a large bowl and cover. Set aside to rise. Ideally, leave it in the fridge overnight or for at least 12 hours - this allows the yeast to work very slowly, improving the flavour and smell of the bread. Otherwise, leave it in room temperature in a warmish place for at least 2 hours.
-
3
In the meantime, cut half of the cherry tomatoes in half, leave the rest on the vine, whole.
-
4
When the dough has risen, divide it into 2 equal parts. Roll out the first to about 1/2 an inch thick, shape into a rectangle to fit your cookie sheet or dish (I use a ceramic dish lined with baking paper, it's about 2 inches high).
-
5
Spread the ricotta over this layer, it doesn't have to be perfectly even, this can be rustic! In fact I prefer it when there are thicker parts in different places! Top with the cherry tomato halves to cover the entire surface. Season with salt and pepper. Add your herbs.
-
6
Roll out your second ball of dough and place carefully on top of the halves of cherry tomato layer. Fold up the edges of the bottom layer towards the top layer. Gently press down on the surface of the schiacciata to get those characterisic indents that will pocket very nicely the rest of the olive oil and salt that you're about to scatter over the top! Before you do that though, layer your cherry tomatoes on the vine on top, then season with olive oil and sea salt.
-
7
Bake for about 35 minutes or until golden brown at 350 F.
