Gluten-Free Schiacciata

sbs.com.au

Depstein

7 g dried yeast

250 ml (1 cup) lukewarm water

500 g caputo fiore glut (or a GF flour made especially for bread baking)

80 ml (⅓ cup) extra virgin olive oil, plus extra, for drizzling

125 g plain Greek yoghurt

2 tsp salt

subheading: Toppings:

sea salt flakes and freshly ground black pepper, to taste

handful of cherry tomatoes on the vine

2 small red chillies, halved lengthwise

1 medium potato, peeled and very thinly sliced

7 good quality anchovies

3 garlic cloves, unpeeled, smashed

4 sprigs thyme

2 tbsp finely grated ricotta salata

small handful basil leaves

Resting time: 3 to 4 hours

Directions at sbs.com.au

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