(= Tomato Bread)
Recommended wine: Lo Chiffon
Mix the flour with the yeast and salt, pile it up in the bowl and form a “well”. Pour the tomato juice and olive oil into the centre, and add the oregano. Pour in the water a little at a time and start mixing everything together, first with a fork and then with your hands: the dough should be compact, not sticky (check as you gradually add the water). Shape it into a smooth ball and leave it to rest for about 30 minutes. Transfer the dough onto your work surface, sprinkled with a little flour; divide it into 6-8 pieces and roll them out with a rolling pin until they’re about 3 mm thick, trying make them as round as possible – the thinner they are the crispier they will be. They can be cooked either on the hob or in the oven. For the former, heat a heavy-bottomed frying pan (large enough to contain one disc of dough) greased with a little olive oil; lay one in it at a time, cooking them – as you would a “Piadina” or other flatbread – on both sides, over a moderate heat, turning them over several times and taking care they don’t burn (if necessary turn the heat down). Continue until they are all done. If you prefer to cook your Tomato Bread in the oven, spread the dough out on an baking tray lined with greaseproof paper, greased with a little olive oil (if you want thinner bread, use two trays) and bake it in a preheated oven, at 200 °C, for 15-20 minutes.
This tasty bread is excellent served hot with.... you’ll be spoilt for choice: cream cheese, mozzarella and chunks of pecorino, grilled vegetables, ham, vegetable sauces such as Asparagina, Carciofina or Cipollina – just let your imagination run wild and they’ll be a sure success at the table!