Week 33: Schiacciata con l’Uva

ITALY: Also known as “winemaker’s foccacia”, this salty-sweet flatbread from Tuscany is traditionally made in the fall using grapes from the harvest. The dough has just of touch of sweetness, and some of the water is replaced with a sweet white wine (both of which makes the dough a little denser than the typical airy focaccia). You can top this with any fruit on hand; I also made a version with apples and nectarines, and a sprinkling of herbs de Provence. Delizioso!

The videos below aren’t really instructional, and I didn’t understand a word, but they sure were fun to watch! One is from an Italian morning show cooking demo, and the other from a Italian bakery.

Step 1: Proof yeast

  • 225 grams (1 cup) water, 105-110 degrees
  • 9 grams instant
  1. Mix yeast with water, to test that your yeast is live. If it doesn’t bloom, you need a new batch

Step 2: Prepare dough

  • 450 g all purpose flour
  • 9 g salt
  • 25 g sugar
  • 1/2 tsp nutmeg
  • yeast/water mixture
  • 9 g olive oil
  • 1/2 cup sweet white wine
  1. Measure out the dry ingredients in a large bowl, and stir to combine
  2. Add the yeast/water mixture, olive oil and white wine to the dry ingredients
  3. Mix with the handle of a wooden spoon, or a curved, flexible dough scraper until all the dry ingredients are mixed.
  4. Cover and let rest in a warm space (70 – 73 degrees) for 20 minutes

Step 4: Stretch and knead dough

Watch the video instructions from the first focaccia recipe posted on May 11th, here. You’ll be doing four sets of streching the dough and letting it proof for 30 minutes. Make a note each time you do a round of stretching; I always forget how many times I’ve done it after the 2nd round.

Step 5: Spread into pan and let rest

  1. Shape it into the pan, cover and let rest 30 minutes
  2. After 30 minutes add the grapes
  3. Preheat the oven to 450
  4. Let rest for another 30 minutes

Step 6: Bake!

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