In the course of the grape harvest in Tuscany, intelligent cooks got here up with a manner to make use of additional fruit that they had readily available: grape-stuffed focaccia! This scrumptious grape bread may be made as a dessert, or you need to use much less sugar for a evenly sweetened deal with.
Historically this schiacciata is made with a sort of very small, super-sweet grape selection. You should utilize crimson desk grapes, however we’re of the opinion that smaller, sweeter berries (like blueberries) may be a greater substitution.
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SCHIACCIATA ALL’UVA RECIPE
Prepare dinner Time: 3 ½ hours, largely unattended
For this recipe, you will have:
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1 ½ tablespoons (25 ml) extra-virgin olive oil, plus additional for greasing
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1 sprig recent rosemary
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4 ⅛ cups (500 g) bread flour, plus additional for dusting
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1 teaspoon (4 g) energetic dry yeast
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1 ¼ cups (300 ml) water
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1 teaspoon (5 g) salt
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1 pound (450 g) crimson grapes or blueberries
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Granulated sugar, to style (about ¼ cup or 50 g)
Warmth the olive oil and rosemary in a small saucepan over medium warmth. As soon as the oil begins to sizzle, let the oil cook dinner and infuse for 1 to 2 minutes. Flip the warmth off and let the oil cool to room temperature, then take away and discard the rosemary.
In a big mixing bowl, totally combine the flour and yeast. Steadily add the water whereas mixing with a picket spoon. When a tough dough begins to type, add the rosemary oil and salt and preserve mixing. When the oil is included into the dough, switch it to a clear work floor and knead till the dough is even.
Brush the underside of the blending bowl with a little bit olive oil and place the dough inside. Drizzle some extra oil on high of the dough and use your hand to unfold it evenly on high. Cowl the bowl and let the dough rise at room temperature till it doubles in measurement—about 2 hours.
Preheat the oven to 400° F (205° C).
Liberally brush a medium non-stick baking tray (about 15×10 inches or 38×25 cm) with olive oil. Mud a clear work floor with flour and switch the risen dough into the middle. Lower the dough in half and set one half apart for later. Utilizing a rolling pin, roll the remaining half out into a big rectangle, simply barely larger than the baking tray. Don’t be afraid to make use of your fingers to stretch and pull the dough into form, and mud it as wanted with flour if it sticks to the rolling pin.
Drape the dough sheet into the baking tray and canopy it evenly with about 2/3rds of the grapes. Sprinkle sugar to style over the grapes (you possibly can alter this relying on how candy you need your focaccia, however do not forget that there isn’t any sugar within the dough).
Roll the remaining dough half into one other rectangle and drape this over the primary. Trim the surplus dough from across the edges of the tray and tuck the edges of the focaccia in to create a seal.
Drizzle some extra olive oil over the focaccia and brush it out evenly. Press the remaining grapes into the highest of the focaccia, evenly unfold throughout the highest, and sprinkle with extra sugar.
Bake for about 40 minutes, or till the highest is golden. Rigorously take away the focaccia from the baking tray whereas it’s nonetheless sizzling, however let it cool to room temperature earlier than serving.