sciachatta recipe

 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

• 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.

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

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