Schiacciata With Grapes Recipes

SCHIACCIATA WITH GRAPES

Steps:

• Preheat oven to 375 degrees F. Knead dough together with 4 tablespoons of oil, 2 ounces sugar and a pinch of salt. Roll half of it out thinly into a rectangular shape the same size as the baking tin. Grease the tin and line it with the thinly rolled out dough. Sprinkle this with 4 tablespoons of sugar and half of the grapes. Roll out the remaining dough and put this on top to form a second layer. Sprinkle with the rest of the grapes. Let in rise in a warm space, then sprinkle with remaining sugar and cook for 30 minutes or until well risen and golden brown.
• Combine the water, yeast, and honey and let sit for 5 minutes or until the mixture is foamy. Add the flour and the salt and mix until well combined and a dough is formed. If the dough is too sticky, add a little more flour.
• Turn out onto a lightly floured surface and knead until the dough is smooth, about 5 minutes. Place in an oiled bowl, cover, and let rise until doubled in a warm, draft-free spot, about 45 minutes to 1 hour.

SCHIACCIATA ALL'UVA (ITALIAN SWEET BREAD WITH GRAPES)

Steps:

• Heat a convection oven to 350 degrees F or a conventional oven to 375 degrees F.Spray a 9-by-13-inch baking pan with olive oil spray.
• Combine the sugar, flour, cornmeal, baking powder and orange zest in a stand mixer fitted with the paddle attachment on low speed.
• Add the cream and milk to the egg yolks and whisk together. Pour into the dry ingredients. Add the butter, Marsala and vanilla extract, and mix on low speed until combined, scraping the sides and bottom as needed. Add the grapes and mix briefly to disperse.
• Pour the batter into the prepared pan and bake until well browned on the bottom, about 20 minutes. Serve warm or at room temperature.

SCHIACCIATA CON L'UVA: FOCACCIA TOPPED WITH GRAPES

Steps:

• Preheat the oven to 400 degrees F.
• On a marble worktable stretch and flatten out the dough to about 1/4-inch thick. Place the dough onto a greased baking tray leaving 1/2 of the dough off the pan. Add 1/2 the grapes and squish the grapes with your hands to release the juices into the dough. Sprinkle 1/2 cup sugar and add 1 rosemary sprig. Drizzle the dough with 1 1/2 tablespoons olive oil.
• Gently fold over the remaining dough over the grapes and pinch down the ends. Repeat the process using the remaining grapes, sugar, rosemary, and olive oil.
• Cook for approximately 20 minutes.

FOCACCIA WITH GRAPES (SCHIACCIATA CON L'UVA)

Steps:

• For crust:
• Stir together yeast, wine, honey, and warm water in a large bowl until yeast is dissolved. Let stand until bubbly, about 10 minutes.
• Stir in 1 cup flour (mixture will be lumpy). Cover bowl with plastic wrap and a kitchen towel and let rise in a warm place until doubled in bulk, 40 to 50 minutes.
• Add oil, 1 1/2 cups flour, and sea salt and stir until a sticky dough forms.
• Knead dough on a floured work surface, gradually adding up to 1/2 cup more flour if necessary to keep dough from sticking, until dough is smooth and elastic but still soft, 8 to 10 minutes.
• Transfer dough to an oiled large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let rise in a warm place until doubled in bulk, about 1 hour.
• Turn out dough onto work surface and knead several times to release air. Cut dough in half. Roll out 1 piece of dough, keeping remaining piece covered, with a lightly floured rolling pin into a rough 12- by 10-inch rectangle. Transfer dough to a lightly oiled 15- by 10- by 1-inch baking pan and gently stretch to cover as much as possible of bottom (dough may not fit exactly).
• Scatter half of grapes over dough, then sprinkle grapes with 1/4 cup sugar. Roll out remaining piece of dough in same manner and put on top of grapes, gently stretching dough to cover grapes. Scatter remaining grapes and 1/4 cup sugar on top and gently press into dough. Cover pan with plastic wrap and a kitchen towel and let rise in a warm place until doubled in bulk, about 1 hour.
• Preheat oven to 400°F.
• Bake schiacciata in middle of oven until well browned and firm in middle, 40 to 45 minutes. Loosen sides and bottom of schiacciata with a spatula and slide onto a rack to cool. Serve at room temperature.