Schiacciata means pressing with the fingers and refers to the preparation of the dough. Romana is a typical Italian technique, where products are baked briefly and hot on stone. The dough is flavored with a dash of first-press olive oil and a pinch of sea salt. The schiacciata can easily be filled in advance and kept in the refrigerator for 24 hours (+4°C). To serve cold: bake briefly (3 minutes at 200°C) and fill. To serve warm: fill and bake or grill briefly (contact grill, traditional oven, or rapid bake oven).
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