Summer Schiacciata with seasonal vegetables
250 g of Type 0 Soft Wheat Flour | W200
300 ml of water
150 g of zucchini
150 g of peppers
150 g of mixed cherry tomatoes
3 teaspoons of salt
Fresh basil q.s.
Extra virgin olive oil q.s.
Corn flour q.s.
First wash and cut the vegetables. In a bowl, combine the water, flour and salt then mix with the help of a whisk. Add the courgettes, peppers and a few basil leaves then mix well. At this point, oil a round pan and flour it with corn flour, pour the mixture with the vegetables inside, level with a spatula and cover with the cherry tomatoes, another sprinkle of corn flour and oil. Bake in a static mode at 200° for about 40 minutes and, when cooked, take the Schiacciata out of the oven, let it cool and serve in slices.
In cooperation with The Diary of Sonia