Schiacciata con L'uva ....Its Focaccia BUT not as you know it!
Ohh, just digress a minute, I saw "song of the bakers" Rosemary Ficaccia on here..
LOVELY, LOVELY ,LOVELY...
Spaghetti looked good too....Schiacciata with Raisins & MuscovadoPosted on June 9, 2013  by ilovelucca  Standard 
This is one of my favourite breads.  
Ok, I lied, all bread is my favourite…
This is one of the ones I eat more often:)
This bread reminds me visually of the fly cemetery slice  that my gran would make…which I HATED!!
Schiacciata though is divine !!
It is traditionally made with fresh grapes and its name, Schiacciata all’uva.
In Comegliano, in the Veneto, they make it with raisins and sugar, thus not reliant on the grape season.
This is the version we will make today
Schiacciata con L’uva.
I like that!!
It can be made ALL year:)
Schiacciata is the Tuscan word for what we would call or recognise as Focaccia. 
History lesson over….Lets get yeasty!!
What will you need??
For the sponge:
3 tsp of dried yeast
3 tablespoons of muscovado (or normal sugar)
1 cup of warm water
2 large eggs
2 cups of Bread flour.
For the dough:
1/4 cup of Olive oil of Olive oil
2 cups of Bread Flour
Big Pinch of salt
75 g butter.
For the filling:
3- 4 cups of raisins
1.5 cups of muscovado sugar (white is fine too)
Combine the yeast and sugar in a bowl and add in warm water, mix well and stand, allowing to froth (about 10 mins).
Beat in the eggs and then add in the flour.
Cover with gladwrap and rest for 45 minutes.
When resting is complete, add in the
olive oil to the sponge and mix well.
Add in the flour and the salt and combine well.
Slowly add in the butter, a tablespoon at a time.
This is quite a stiff dough in comparison to other doughs.
Similar to my focaccia, if you have made that.
Knead for 5 minutes, then place in a well oiled bowl, cover and allow to rest for 90-120 minutes.  
While the dough is resting, soak the 1/3 of the raisins in water (these will go on top )and drain well after an hour.
You could soak them in rum or the like:)
Kidding…well the inner raisins you could:)
I like to use a well oiled used big roasting dish for this or a well used etc tray.
Turn rested dough out on the floured bench,
Cut in 2 pieces and stretch dough out to the rectangle shape you need for your tray…(see above).
I usually do 30 x 45 cm…
But lets not get anal about it:).
Place the first piece on the tray/dish and then sprinkle with raisins and sugar (2/3′s of the raisins/sugar).
Place the 2nd piece on top of the first, like a sandwich and cover (see below).
Sprinkle soaked raisins and remaining sugar on the top of the dough and poke holes/indents all over the bread with a knife tip to allow steam to escape.
Cover and rest for 1 hour.      
Pre heat oven to 210 Celsius and bake for 40 minutes.
Remove from oven and allow to cool slightly and then remove to racks for final cooling.   
Needless to say the greedyboys LOVE THIS!!!
Hopefully you and yours will too!
If you enjoyed this recipe, KEEP those eyes peeled for my up coming bread workshops @ Parnell Community Trust in term 3/ 4 this year.
Details to come:)
Don’t forget to try the Greedybread Focaccia  if you liked this!
Adapted from the ever wonderful Carol Fields ” The Italian Baker” 2nd ed.