Focaccia with Grapes (Schiacciata con L'uva) |
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Prep Time: 45 Minutes Cook Time: 195 Minutes |
Ready In: 240 Minutes Servings: 12 |
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Schiacciata means flattened down, and in Tuscany the term generally refers to flatbreadwhat everyone else in Italy calls focaccia. During the wine-grape harvest, Tuscans make a not-too-sweet dessert or snack of bread dough and grapes, said to be of Etruscan origin. Realistically, at this time of year in the United States it will be hard to find a grape flavorful enough for this recipe. If you can't find great grapes, save this recipe for next autumn, when Concord grapes are in season, and substitute the almond cookie recipe. Ingredients:
1 package active dry yeast (2 1/2 teaspoons) |
3 tablespoons chianti or other dry red wine |
1 tablespoon honey |
3/4 cup warm water (110–115°f) |
2 1/2 to 3 cups italian 00 flour or half all-purpose flour and half cake flour (not self-rising) |
1/4 cup fine-quality extra-virgin olive oil (preferably tuscan) |
1/2 teaspoon fine sea salt |
3 1/2 cups concord or wine grapes (1 1/2 pounds) |
1/2 cup sugar |
Directions:
1. 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.
2. 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.
3. Add oil, 1 1/2 cups flour, and sea salt and stir until a sticky dough forms.
4. 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.
5. 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.
6. 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).
7. 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.
8. Preheat oven to 400°F.
9. 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.
10. Cooks' note: Wine and Concord grapes are delicious, but they do have large pits compared to other grape varieties. Resist the temptation to pit themit's difficult to do and too much liquid will exude from them into the dough.
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