Lingue croccanti ai pomodori
Serves 5
Directions
- 1In a bowl, combine flour, semolina, instant yeast, and salt.
- 2Mix and add about half of the water.
- 3Once absorbed, continue adding the remaining water, little by little.
- 4Incorporate the oil last.
- 5Knead until the dough is smooth and homogeneous.
- 6Cover and let rest for 15 minutes.
- 7Divide the dough into portions of approximately 100 g each.
- 8Form into balls and let rest for 5 minutes.
- 9Using plenty of semolina, roll out each portion with a rolling pin into a very thin disk, about 2-3 mm thick.
- 10Transfer each piece onto a lightly greased sheet of parchment paper.
- 11Evenly distribute the pre-dressed tomatoes.
- 12Complete with an extra drizzle of oil.
- 13Bake in a preheated oven at 230-240°C for about 10 minutes, until golden and crispy.
- 14Transfer immediately to a wire rack and let cool for a few minutes before serving.
Ingredients
- 400 g flour (12 g protein)
- 100 g re-milled semolina
- 320-350 ml water
- 20-30 ml extra virgin olive oil
- 5 g instant yeast for savory preparations
- 12 g salt
- tomatoes, dressed with oil, salt, fresh basil and dried oregano
- extra virgin olive oil, drizzle (optional)
Equipment
bowlrolling pinparchment paperovenwire rack