Sunday, January 13, 2013

Tuscan flatbread (Schiacciata con l’uva)

Schiacciata is the term commonly used for most focaccia in Tuscany. Schiacciata con l’uva is Focaccia studded with sweet grapes. This is traditional Tuscan flatbread made to celebrate grape harvest. Traditionally this delicious flatbread is made with the small, tartly sweet grapes used to make red wine. The wine grapes with their seeds add crunchiness to the bread. Table grapes can also be used. I love this sweet and savory treat with all the juices that seeps into it while cooking. Here I have used the lighter monuka grapes and black raisins. The traditional lard and honey is replaced with oil and sugar.


Bread flour-4 cups
Rapid rise Yeast-2 ¼ tsp
Salt- ¾ tsp
Oil-6tbsp
Warm water-1 ¾ cup
Semolina -for coating
Grapes-as need
Raisins-1/4 cup
Sugar-enough to coat the grapes





Take the flour, yeast, salt and 2 tbsp oil and mix together. Add water little by little until it forms dough. Place it on a flat surface and knead until you have smooth pliable dough. Coat the dough with 2tbsp oil and place in a bowl to double in size.

Divide the dough in half. Flatten each half into a circle on a semolina coated baking sheet. Allow it to rise for another 30 mins. Coat the washed grapes and raisins in sugar. Dimple the top of flatbread, sprinkle the remaining oil and scatter the sugar coated grapes on top and press them in. Allow it to rise for another 15 mins. Meanwhile preheat the oven to 400 F. Bake the risen bread for 25 mins or until golden. Cool it on a rack before cutting.

Indulge your senses in this astonishingly rich and sinfully juicy grape bread.

Tips:
1. You can replace bread flour with all purpose flour.
2. Semolina could be replaced by corn flour. If you
    would rather use parchment paper, then no flour is
    necessary.
3. Some recipes use eggs.
4. Chopped herbs like rosemary, chives or thyme
    could be sprinkled on top before baking to make it 
    more flavorful and aromatic.

 

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