The Fresh Loaf

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sciachatta recipe

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Pop N Fresh's picture
Pop N Fresh

sciachatta recipe

Does anyone know of a good recipe for this bread? Sciachatta?  not quite sure of the spelling pronounced (sky-cha-ta).  Thanks!

Comments

ritav's picture
ritav

 I would like to share my recipe for Schiacciata con uva


Grape Bread (Schiacciata con uva)


2-3/4 to 3 cups unbleached flour


1 pkg. active dry yeast


1-cup lukewarm water (100-110 degrees)


Pinch of granulated sugar


Pinch of salt


1/2 lb. each of seedless red and green grapes (ripe)


¾ cup granulated sugar


Cinnamon for dusting


 


Instructions

  • ä Place the yeast into a bowl of warm water, 110 degrees. Stir in the sugar and mix with a fork and allow to stand until the yeast begins to foam, about 5-10 minutes.

  • ä In a mixer bowl, add 1-1/2 cups of the flour and a pinch of salt. Add the yeast mixture and using a dough hook continue kneading until all the flour is blended.

  • ä Add the remaining flour ½ cup at a time until the dough pulls away from the sides of the bowl and the dough is no longer sticky. However, the dough should be pliable.

  • ä Remove the dough from the bowl to a floured work surface and continue to knead. Form into a ball. Add to a lightly oiled bowl and place a damp dishtowel over the top. Place in warm place until the dough has doubled in bulk.

  • ä While the dough is rising, remove the grapes from their stems. Wash and pat dry with a paper towel. Place in a bowl and sprinkle with the sugar. Set aside until needed.

  • ä Punch the dough down with your fist to release the air. Knead the dough lightly and divide in half.

  • ä Roll or press into a circle and place on a lighly oiled flat cookie sheet or round pizza pan.

  • ä Sprinkle with half of the sugared grapes.

  • ä Roll out or press the second half of the dough into a circle the same size as the first. Place on top of the first.

  • ä Crimp the edges together. Sprinkle the top with the remaining grapes.

  • ä Cover the dough with a dishtowel and leave in a warm place to rise for 30-40 minutes.

  • ä Preheat the oven to 375 degrees.

  • ä Sprinkle the bread with oil and bake for 50-60 minutes.

  • ä Allow to cool slightly before cutting.


Schiacciata

Pop N Fresh's picture
Pop N Fresh

Perfect!


 


Robert

EvaB's picture
EvaB

That looks sooo good! Now if my blood sugar would co-operate and stay down I might manage to make one!

Ruffini's picture
Ruffini

Hello


I m brand new at this. I have Italian recipies that call for type "00" flour, What can I substitue with since in the US i cant find "00" flour?


Grazie

Pop N Fresh's picture
Pop N Fresh

Grazie,


 


Try This One:


http://www.kingarthurflour.com/shop/items/king-arthur-italian-style-flour-3-lb


Try any good Italian Market where you live as well.


Robert

inlovewbread's picture
inlovewbread

Here's another one that was on "Yeast Spotting"- it looks really good, I had this on my "to-bake" list:


http://www.mydiversekitchen.com/2010/03/bread-and-grapes-under-tuscan-sun.html

ananda's picture
ananda

Hi


For anyone UK based, or, with access to Andrew Whitley's book, Breadmatters, he has been making this on many of his courses for a long time.   Full details pp267-70.


It's a delicious bread, and a great concept: wine, raisins and grapes; devouring the same fruit from 3 consecutive annual harvests, in 3 different forms, in the same loaf!


Best wishes


Andy