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.

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...

• Beaujolais Bread from Robin at A Shaggy Dough Story  
• Cinnamon Raisin Bread from Rocío at Kidsandchic 
• Double Chocolate Red Wine Bread from Heather at Hezzi-D's Books and Cooks 
• Easy Grape Focaccia from Kimberly at Rhubarb and Honey 
• Golden Raisin and Fennel Sourdough Pocket Bread from Karen at Karen's Kitchen Stories 
• Grape Bread Pudding from Cindy at Cindy's Recipes and Writings 
• Grape Cornbread from Vonnie at My Catholic Kitchen 
• Grape Focaccia from Renee at Magnolia Days
• Grape Poppy Bread from Mireille at Chef Mireille's East West Realm
• Oat & Raisin Hokkaido Loaf from Kelly at Passion Kneaded 
• Peshawri Naan from Anshie at Spiceroots
• Poached Pear Brioche Tart from Sophie at Sweet Cinnamon & Honey 
• Povitica from Stacy at Food Lust People Love
• Raisin Bread from Caro at En La Cocina de Caro 
• Savory Grape Bread with Goat Cheese, Lemon and Coarse Salt from Jenni at Pastry Chef Online
• Schiacciata all'uva from Camilla at Culinary Adventures with Camilla 
• Sweet Dry Grapes Bread with Cinnamon from Kathya at Basic N Delicious 


How to join
 #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.  Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.