Summer crunch with tomatoes

Name: Summer crunch with tomatoes
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Yield: 8
Ingredients: Type 00 flour 2 cups; Tomatoes 0.7 cup; White onions 0.8 cup; Pecorino Romano PDO cheese 2.5 oz; Corn flour 1 spoonful; Tomato paste 4 ½ tsp; Water 1.3 cups; Extra virgin olive oil 1.7 tbsp; Fine salt 2 tsp

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Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 1 h 5 min
Serving: 8
Cost: Low

PRESENTATION

Recipe by
Diletta Secco

So here's the thing, summer croccantella is like this amazing treat from Tuscany—where simple, flavorful dishes really, really shine. This summer croccantella is lighter than your usual focaccia. Really. It's made without yeast and has a delightfully crispy crust thanks to corn flour. Plus, it is an Italian flatbread recipe that’s loaded with juicy tomatoes, sweet onions, and a sprinkle of pecorino cheese. And the cheese? It gives that perfect salty touch. Take a slice, and you'll see the inside stays tender while the edges turn super golden and crunchy. Perfect for picnics, beach lunches, or whenever you're craving something that feels like summer—seriously good stuff.

You know, the tomatoes add a sweet and slightly tangy kick—making it feel totally rustic—like something you'd find on a table in a charming Tuscan village. For sure. Summer gatherings and laid-back dinners are just way, way better with a tomato flatbread like this. Folks in Tuscany? They use whatever's freshest—sometimes herbs, sometimes zucchini or peppers if tomatoes aren't their best. This homemade croccantella can be cut into squares for sharing or enjoyed as a main dish with a moist green salad. It's classic Italian cooking—really letting the quality ingredients do the talking.

The crust has that unmistakable crispy snap, and the toppings? They blend beautifully, filling the air with a herby aroma that makes you want to dig in—like, immediately. Experimenting with different toppings is part of the fun, and each region has its own take on this easy flatbread recipe. Whether you are after summer appetizer ideas or just want a snack that brings a bit of Tuscany to your table, this is the dish everyone keeps coming back to. Its versatility and simple prep make it a staple in summer dining, capturing the heart of Italian culinary traditions with every delicious bite. Really.

How to prepare Summer crunch with tomatoes

To prepare the summer crunch with tomatoes, first slice the tomatoes 1 and the onion 2 and set aside. Put the flour in a bowl and slowly pour in the water, mixing with a whisk to avoid lumps 3.

Season with salt 4 and tomato paste 5, then mix again. Next, add the grated pecorino cheese 6.

Add the tomatoes 7 and the onion 8, then mix everything well 9.

Pour the mixture into a 12.5-inch non-stick pan, greased and floured 10, and level it well 11. Sprinkle the surface with cornmeal 12.

Drizzle with the oil 13 14 and bake in a static oven at 390°F for 50 minutes, then increase the temperature to 445°F and continue baking in fan mode for another 10-15 minutes. Your summer crunch with tomatoes is ready to be enjoyed 15!

Storage

The summer crunch with tomatoes can be stored in the refrigerator, in a closed container or covered with plastic wrap, for 2-3 days.

Advice

The cornmeal can be substituted with the same amount of breadcrumbs.

You can use any type of tomatoes you prefer, such as regular or cherry tomatoes.

If you wish, you can enrich the crunch with black or taggiasca olives and desalted capers for a Mediterranean touch, or flavor the dough with fresh basil, oregano, or lemon thyme!

For the translation of some texts, artificial intelligence tools may have been used.

Summer crunch with tomatoes

PRESENTATION

How to prepare Summer crunch with tomatoes

Storage

Advice

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