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Cristallo di Liguria – Focaccia & Schiacciata with Cherry Tomatoes

This Focaccia & Schiacciata boasts an airy, crystalline crumb and a golden, perfectly baked base. Sweet cherry tomatoes, salty black olives, fragrant oregano, and fruity extra virgin olive oil bring the essence of the Ligurian coast to the table. Each bite combines tender juiciness within with a crunchy surface and a Mediterranean aroma.

Step-by-Step Instructions

1. Dough & Autolyse: First, mix 560 g of water with the Tipo 00 and Tipo 1 flour just until no dry spots remain. Allow this autolyse to rest for 45 to 60 minutes. Then, dissolve the fresh yeast in the remaining water, gently incorporate it into the dough, and knead just until a medium gluten development is achieved. Next, add the salt, followed lastly by the olive oil, and continue folding or kneading until the dough is smooth, elastic, and clearly tightened. Aim for a hydration level of around 77% to ensure the crumb is open, moist, and later crystalline.
2. Bulk Fermentation & Pre-shaping (Ball Formation): Place the dough in a lightly oiled container and let it rest for 30 minutes. Then perform 3 series of coil folds or stretch-and-folds at intervals of 20 to 25 minutes to develop structure without pressing out the gases. After this, cold ferment the dough for 12 to 18 hours at 4 to 6 °C. On baking day, allow the dough to warm for 2 to 3 hours before baking, then divide it into 4 equal pieces of about 355 g and gently round them. Place them seam-side down into oiled dough boxes and allow to proof for 2 to 3 hours until the balls are visibly relaxed and airy.
3. Preparation of Sauce & Topping: Halve the cherry tomatoes and marinate them with a portion of the olive oil, a pinch of salt, and a bit of oregano for 15 to 20 minutes. Drain the olives well. For the classic focaccia brine, mix the water, salt, and about 20 g of the olive oil until the salt has dissolved. This brine ensures the surface, aroma, and characteristic dimples with an aromatic shine.
4. Shaping: Generously coat a baking pan or heavy baking sheet with olive oil. Very gently stretch the panetti into oval or rectangular schiacciata shapes using plenty of semolina and oiled fingertips, without destroying the trapped air. Place on the baking sheet, slightly reshape, and allow to rest for 15 to 20 minutes. Then, use your fingertips to create the characteristic dimples, drizzle some brine over, and evenly distribute the cherry tomatoes and olives. Finally, sprinkle with additional oregano.
5. Baking (Home Oven with Baking Steel/Stone vs. Pizza Oven): Preheat a baking steel or stone in the home oven for at least 45 to 60 minutes at maximum temperature. For Focaccia & Schiacciata, an oiled sheet pan is ideal: Bake at 250 to 270 °C initially on the lower rack for 10 to 14 minutes, until the bottom takes on strong color, then an additional 3 to 5 minutes higher for maximum crispness and a golden surface. In an electric pizza oven, choose a more moderate temperature than for classic Neapolitan pizza, around 320 to 350 °C, and bake the discs on a pan or in a suitable shape for 5 to 8 minutes until the edges and bottom are deep golden brown and crispy.
6. Finish & Serve: Immediately after baking, enhance with the remaining cold-pressed extra virgin olive oil and finish with a sprinkle of Fleur de Sel if desired. Allow to steam for 2 minutes, then transfer to a wire rack to keep the base crispy. Cut into pieces and serve right away when the crust, aroma of oregano, and the sweet-salty tension of the cherry tomatoes and olives reach their peak.