Schiacciata con l'Uva - Focaccia with Grapes

Schiacciata con l'Uva - Focaccia with Grapes
Recipe type: Breads and Rolls
Serves: 8 to 12
  • Starter:
  • 2 1/4 teaspoons yeast - active dry or 1 small cake yeast
  • 1/4 Cup sugar (50 grams)
  • 1 Cup water - warm (240 grams)
  • 2 large eggs
  • 1 3/4 Cups flour - unbleached, all purpose (250 grams)
  • Filling:
  • 1 large bunch grapes - small black or flame, halved (454 grams)
  • 1/2 Cup sugar (100 grams)
  • 1 pinch aniseed
  • Dough:
  • all purpose starter from above
  • 6 Tablespoons olive oil, briefly fried with olive oil to flavor
  • 1/4 Cup sugar (50 grams)
  • 1 3/4 Cups flour - unbleached all-purpose
  • 2 Tablespoons flour, unbleached all-purpose
  1. Starter
  2. Dissolve the yeast and sugar in warm water (1 cup) and allow it to stand for approximately 5-10 minutes. Beat in the eggs and gradually add the unbleached all-purpose flour (1 3/4 cup plus 2 tablespoons), mixing until the flour is absorbed. Allow the starter to remain at room temperature until bubbly and double in size (approximately 30 minutes).
  3. Preparation of the Filling
  4. Place the grapes in a large bowl. Add the sugar and aniseed and mix well until all the grapes are well coated with sugar. Let stand until needed.
  5. Dough
  6. Add the rosemary flavored olive oil (6 tablespoons) and the sugar (1/4 cup) to the starter, mixing well with each addition. Gradually add the unbleached all-purpose flour (1 3/4 cup plus 2 tablespoons) continuing to mix until the dough begins to hold together. Knead the dough to a soft consistency, continuing to knead until it is smooth and elastic.
  7. Place the dough in a lightly oiled bowl. Allow it to rise until it is at least double in size (approximately 1 1/2 - 2 hours).
  8. Gently turn the risen dough onto a flour dusted work surface. Divide the dough into two equal portions. Stretch each portion of dough into a round shape, approximately 16-inches in diameter. Place one piece of dough on the oiled pan and spread 1/2 of the sugared grape mixture over it. Cover this layer of dough and the sugared grape mixture with the second portion of dough, sealing the two edges by pressing them together. Poke holes in the dough with a small knife or skewer to let any trapped air escape. Spread the remaining sugared grape mixture on top of the dough.
  9. Cover the schiacciata with a cotton towel, and allow it to rest until it has nearly doubled in size (approximately 1 hour).
  10. BAKING
  11. Oil a 14-inch pizza pan.
  12. Preheat the oven to 400 F. Place the schiacciata in the oven, baking at 400 F for 15 minutes. Lower the oven to 375 F and continue baking another 10 to 15 minutes.
  13. Remove the schiacciata from the oven and serve it slightly warm or cool.
This is a version of a Grape Flatbread utilizing an Sweet Yeast Dough - Indirect Method.

The above sweet yeast dough schiacciata may be baked in a large springform pan or on a 16 by 11-inch baking pan, sizing and shaping it accordingly. Each portion of risen sweet yeast dough may also be shaped in one layer and topped with the grapes or the sugared grape mixture.

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