Schiacciata is a Tuscan focaccia, the word literally means "flattened" and describes the shape of this favourite bread. This recipe is inspired by my favourite Florentine baked good, which, towards the end of the summer starts appearing in bakery windows around the city: Schiacciata all'Uva, a focaccia made with two layers of bread dough with sweet, round concord grapes in the middle and on top. Simple and delicious. <br /> <br />This cherry tomato schiacciata is made in much the same way, but I've made it with spelt or farro flour (and just a touch of plain flour to help hold the dough together), which has a really tasty, nutty flavour, the season's ripest cherry tomatoes and a generous layer of ricotta in the middle. <br /> <br />Although, the Florentines really don't deter too much from their filled Schiacciata all'Uva recipe, essentially, the options are endless. You could use fresh mozzarella, smoky scamorza or a tangy goats cheese, fresh herbs such as basil or mint, or dried spices like fennel seeds or cumin. Vegetables like radicchio or zucchini would be great too, but there's just one rule: keep it very simple. Less is more with this delectable portable lunch or snack! <br /> <br />If you don't have spelt flour on hand, you could use wholemeal flour to keep that nutty flavour, or just use plain flour. <br /> <br />

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