Skip to main content

Schiacciata all'Uva {#BreadBakers}


Schiacciata (pronounced skee-ah-chee-AH-ta) means "flattened down," and, in Tuscany, the term usually refers to flatbread—what is generally called focaccia in other parts of Italy. During the grape harvest, Tuscans make a schiacciata  with dough and grapes. This is my own take on it, with a drizzle of actual wine and a sprinkling of fresh herbs for serving.
BreadBakers
I made this for the #BreadBakers' October event. See the bottom of this post for more information about this great bread baking group. Pronto al tavolo!

Ingredients
  • 2 C warm water
  • 1 T active dry yeast
  • 1 T organic granulated sugar
  • 5 C flour, plus additional for kneading
  • 1 T freshly ground sea salt, plus more for sprinkling
  • 1/2 C extra-virgin olive oil
  • 1-2 C grapes (depends on size), sliced in half lengthwise
  • few tablespoons of leftover red wine for drizzling
  • fresh herbs for garnish (I used fresh parsley and fresh dill)
Procedure
Combine the warm water, yeast and sugar in a small bowl. Let the yeast bloom for 10-15 minutes - until frothy.

In a large mixing bowl, combine the flour, salt, and olive oil with the yeast mixture. Beat with a wooden spoon until the dough comes together. Continue to knead for 5 to 6 minutes until it becomes smooth and soft. Sprinkle with more flour if the dough is really sticky.

Coat the inside of the bowl lightly with olive oil and return the dough to the bowl and turn to coat. Cover it with a dish towel and put it in a warm place until the dough has doubled in size, at least 1 hour.

Line a jelly roll pan with parchment paper. Turn the dough into the jelly roll pan. Drizzle some olive oil over the top.


Stretch the dough to fit the pan. Then press the grapes into the dough. Grind sea salt over the top, then drizzle with olive oil and red wine. Put the dough in the warm place until it has doubled in size again, about 30 minutes.


While the dough is in its final rise, preheat the oven to 425 degrees F. Bake the schiacciata for 20 to 25 minutes - until the bread is crisped and golden. Remove from the oven.


Sprinkle with fresh herbs and more salt. Let cool for at least 5 minutes before slicing. Drizzle with olive oil before serving.


Here's what the rest of the bakers brought to the table...

Comments

  1. Love that drizzle of red wine, Camilla! What a beautiful bread!

    ReplyDelete
    Replies
    1. Thanks. Funny thing: I hadn't planned on doing that, but then I glanced over and saw some leftover wine on my counter. It was perfect!

      Delete
  2. I'm with Stacy - I like that you drizzled it with wine. That would make it so great with the serving it with the same wine.

    ReplyDelete
  3. I would eat that entire bread just like pizza. I have no self-control at all.

    ReplyDelete
  4. I HAVE to make a schiacciata ! Just gorgeous!

    ReplyDelete
  5. So beautiful! Definitely a must try. :D

    ReplyDelete
  6. Gorgeous Camilla! I love the name too. Perfect bread for the theme.

    ReplyDelete
  7. Beautiful schiacciata, Camilla (and thanks for the pronunciation guide!)

    ReplyDelete
  8. Yummy, perfect for a get together.

    ReplyDelete

Post a Comment

Popular posts from this blog

Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé #Winophiles

This month the French Winophiles group is looking at affordable wines from Burgundy.  Host Cindy of Grape Experiences wrote: "Burgundy, or Bourgogne, is known for its wines of Chardonnay and Pinot Noir... as well as Aligote, Gamay, Sauvignon, César, Pinot Beurot, Sacy, Melon in lesser quantities. Many of the well-known wines are quite expensive, but there are plenty of values to be found." Read her invitation here. And there won't be a Twitter chat for this event, so you will have to dive into the articles themselves to read about our pairings and findings. Here's the line-up... Wendy Klik from A Day in the Life on the Farm enjoys Domaine Chevillon Chezeaux Bourgogne Hautes Cotes de Nuits, 2018 Paired with a Maple Pecan Chicken . Camilla Mann from Culinary Adventures with Camilla shares her love of Connecticut Lobster Rolls, Canned Lobster Bisque, and a 2019 Henry Fessy 'Maître Bonhome' Viré-Clessé. Jeff Burrows of FoodWineClick! explains why we should Look t

Homemade Lorna Doone Cookies #SundayFunday

Today the Sunday Funday group is celebrating childhood favorites. Thanks to Stacy of  Food Lust People Love , Sue of  Palatable Pastime , Rebekah of  Making Miracles , and Wendy of  A Day in the Life on the Farm  for coordinating this low-stress group. Today Stacy is hosting and she's given us the following prompt: "Childhood favorites. Did you have a favorite dish growing up? It could be something your family cooked or a restaurant dish, even a Chef Boyardee canned good or packaged ingredients like Rice-a Roni or mac and cheese. Recreate THAT dish from SCRATCH for this event."  Here's the #SundayFunday childhood favorites line-up... Chili Mac from A Day in the Life on the Farm Ham and Mushroom Breakfast Burritos from Making Miracles Homemade Lorna Doone Cookies from Culinary Adventures with Camilla Homemade Wonder Bread from Karen's Kitchen Stories K-Mart Sub Sandwiches from Palatable Pastime Kempakki Dosa from Sizzling Tastebuds Meat Chilly Fry by Sn

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce