Skip to main content

A Trio for the Holidays + Schiacciata all'Uva #Sponsored

 This is a sponsored post written by me on behalf of The Quail & Olive.
Complimentary product was provided for this post and this page may contain affiliate links.
However, all opinions expressed here are my own.

The last time I swung in to The Quail & Olive*, Anni asked if I wanted to come up with some recipe ideas for one of her holiday trio gift packs. Absolutely,  yes! 


I grabbed the combination that included the Ascolano and Triple A olive oils with the Tuscan Melody Balsamic Vinegar.

Like the Pacific Spice Vinegar, Tuscan Melody Balsamic Vinegar is another creation from Craig Clark of Chaparral Gardens just down the coast in Atascadero. This vinegar is made from fresh oregano and blackberries from his farm and those spicy vegetal notes of the oregano made me think of one of my favorite Italian flatbreads: schiacciata.

I opted to use the Triple A olive oil which is a blend of Arbequina, Arbosana, and Ascolano olive oils. It's grassiness was a nice match for the vinegar which also has herbal notes.

Schiacciata all'Uva

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 the Tuscan Melody and a sprinkling of herbs. 

Ingredients makes two flatbreads
  • 2 cup warm water
  • 1 Tablespoon active dry yeast
  • 1 Tablespoon organic granulated sugar
  • 5 cups flour, plus additional for kneading
  • 1 Tablespoon freshly sea salt, plus more for sprinkling
  • 1/2 cup olive oil (I used the Triple A olive oil) plus more for drizzling
  • 1/2 cup grapes (depends on size), sliced in half lengthwise
  • herbs (I used a combination of dried oregano, fresh sage, fresh tarragon, and fresh oregano)
  • balsamic vinegar for serving (I used the Tuscan Melody Balsamic Vinegar)
  • freshly ground salt, as needed
  • freshly ground pepper, as needed
  • Also needed: baking stone

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 90 minutes.

Turn half of the dough onto the baking stone and drizzle some olive oil over the top. Stretch the dough to whatever shape and size you want. Then press the grapes into the dough. You can just randomly place them or make designs; I have done it both ways. Repeat with the second half of the dough on another baking stone.

Sprinkle salt and herbs over the top, then drizzle with olive oil. 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 Fahrenheit. 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 more olive oil and the balsamic vinegar before serving.

on the web, on Facebook, on Instagram, on Twitter

*Disclosure: I receive compensation in the form of complimentary products for recipe development 
and generating social media traction. All opinions are my own.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Lamskoteletten op zijn oud-Hollands for #TheBookClubCookbookCC

Here we are at April's #thebookclubcookbookCC event. It's hard to believe that we only have three more months in this year-long journey to explore - and cook from -  The Book Club Cookbook, Revised Edition: Recipes and Food for Thought from Your Book Club's Favorite Books and Authors  by Judy Gelman and Vicki Levy Krupp.* Judy, Vicki, and their publisher,  Tarcher-Penguin ,  have provided the hosting bloggers with copies of the book plus copies to giveaway each month of the project. Woohoo. Incredibly generous. This month Sarah at  Things I Make (for Dinner)  has selected  Girl With a Pearl Earring  by Tracy Chevalier.** Click to read  Sarah's invitation . She shared the recipe for Griet's Vegetable Soup, but invited us to find inspiration in any of the pages. On the Page... While the boys were playing around the lake during our week in Tahoe earlier in the month, I stayed by the fire and finished this book in one sitting. Loved it. photo by R

Pistachio Dukkah for #HandCraftedEdibles

In an effort to make all of my holiday gifts this year, we are sharing recipes for hand-crafted edibles. Over the course of twelve weeks, we'll be sharing recipes that you can make at home to give to friends and loved ones, or things to serve at holiday parties. We hope you'll follow along for inspiration. You can find out more information, including the schedule:  here . This week, we are "going nuts" and sharing all sorts of recipes with nuts. Think spiced nuts or nutty fruit cake or whatever floats your nutty boat! Here's what we're posting this week... Amy's Cooking Adventures  shared her Salted Chocolate Cashew Butter Cookaholic Wife  cooked up Slow Cooker Cinnamon Almonds Making Miracles  made Honey Roasted Almonds Christmas Tree Lane  posted Crockpot Spiced Nuts A Day in the Life on the Farm  wrote about the Easiest Nut Brittle in the World Sew You Think You Can Cook  prepared Orange Rosemary Roasted Almonds Culinary Adventur