Best Schiacciata Con Luva Focaccia Topped With Grapes Recipes

SCHIACCIATA WITH GRAPES

Steps:

• Preheat oven to 375 degrees F. Knead dough together with 4 tablespoons of oil, 2 ounces sugar and a pinch of salt. Roll half of it out thinly into a rectangular shape the same size as the baking tin. Grease the tin and line it with the thinly rolled out dough. Sprinkle this with 4 tablespoons of sugar and half of the grapes. Roll out the remaining dough and put this on top to form a second layer. Sprinkle with the rest of the grapes. Let in rise in a warm space, then sprinkle with remaining sugar and cook for 30 minutes or until well risen and golden brown.
• Combine the water, yeast, and honey and let sit for 5 minutes or until the mixture is foamy. Add the flour and the salt and mix until well combined and a dough is formed. If the dough is too sticky, add a little more flour.
• Turn out onto a lightly floured surface and knead until the dough is smooth, about 5 minutes. Place in an oiled bowl, cover, and let rise until doubled in a warm, draft-free spot, about 45 minutes to 1 hour.

SCHIACCIATA CON L'UVA: FOCACCIA TOPPED WITH GRAPES

Steps:

• Preheat the oven to 400 degrees F.
• On a marble work table, stretch and flatten out the dough to about 1/4-inch thick. Place the dough onto a greased baking tray leaving 1/2 of the dough off the pan. Add 1/2 the grapes and squish the grapes with your hands to release the juices into the dough. Sprinkle 1/2 cup sugar and add 1 rosemary sprig. Drizzle the dough with 1 1/2 tablespoons olive oil.
• Gently fold over the remaining dough over the grapes and pinch down the ends. Repeat the process using the remaining grapes, sugar, rosemary, and olive oil.
• Cook for approximately 20 minutes.

FOCACCIA WITH GRAPES (SCHIACCIATA CON L'UVA)

Steps:

• For crust:
• Stir together yeast, wine, honey, and warm water in a large bowl until yeast is dissolved. Let stand until bubbly, about 10 minutes.
• Stir in 1 cup flour (mixture will be lumpy). Cover bowl with plastic wrap and a kitchen towel and let rise in a warm place until doubled in bulk, 40 to 50 minutes.
• Add oil, 1 1/2 cups flour, and sea salt and stir until a sticky dough forms.
• Knead dough on a floured work surface, gradually adding up to 1/2 cup more flour if necessary to keep dough from sticking, until dough is smooth and elastic but still soft, 8 to 10 minutes.
• Transfer dough to an oiled large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let rise in a warm place until doubled in bulk, about 1 hour.
• Turn out dough onto work surface and knead several times to release air. Cut dough in half. Roll out 1 piece of dough, keeping remaining piece covered, with a lightly floured rolling pin into a rough 12- by 10-inch rectangle. Transfer dough to a lightly oiled 15- by 10- by 1-inch baking pan and gently stretch to cover as much as possible of bottom (dough may not fit exactly).
• Scatter half of grapes over dough, then sprinkle grapes with 1/4 cup sugar. Roll out remaining piece of dough in same manner and put on top of grapes, gently stretching dough to cover grapes. Scatter remaining grapes and 1/4 cup sugar on top and gently press into dough. Cover pan with plastic wrap and a kitchen towel and let rise in a warm place until doubled in bulk, about 1 hour.
• Preheat oven to 400°F.
• Bake schiacciata in middle of oven until well browned and firm in middle, 40 to 45 minutes. Loosen sides and bottom of schiacciata with a spatula and slide onto a rack to cool. Serve at room temperature.