I have been meaning to post this entry before the weekend but unfortunately I didn’t have the time to do it properly. This sweet flat bread with grapes is called schiacciata all’uva and is baked in Italy to celebrate the grape harvest. I made it for my parents because they came home from Croatia. My father had been making wine just before they left so making schiacciata all’uva seemed in place.
It’s actually the first recipe with yeast I’m posting about (there a lot of that going on recently 😉 I’m a bake and eat kind of person and yeast involves all this kneading and proofing…and more kneading and more proofing. Not only do you have to wait before you can eat it, you have to plan making it. I’ve been planning to make this bread for a couple of months now so the wine-making thing was a great opportunity to finally make it. The recipe is from La Dolce Vita by Ursula Ferrigno, a really great recipe book but unfortunately it is poorly translated in Dutch 😦 I should have bought the original version in English.
Blue grapes are marinated in sugar and fennel seeds for this recipe. When I opened the bag of fennel seeds the smell made me go back to the vacations in Croatia when I was a child. The smell of wild fennel plants in the fields were we used to play….ahhh….
The combination of fennel and grapes is a very good one, maybe because they grow in the same fields has something to do with it 😉
350 g (12 Â½ oz) flour
2 ts instant yeast
2 tbs + 55 g (2 oz) caster sugar
1 ts salt
3 tbs olive oil
175 ml (6 fl oz) lukewarm water
450 g (1 lb) blue seedless grapes
Â½ ts fennel seeds
Â½ egg, lightly beaten
Mix the flour, instant yeast, 2 tbs sugar and salt. Pour in the oil and water and mix everything together to create a somewhat sticky dough. Knead the dough on a lightly floured surface for about 5 minutes. But the dough into an oiled bowl and cover with a clean kitchen towel. Allow to proof in a warm spot for 1 hour or until doubled in bulk.
Meanwhile, cut the grapes in half lengthwise. Mix them with the 55 g of sugar and the fennel seeds.
Grease a baking large baking sheet (with sides) with oil.
Divide the dough in two. Roll one half out until it measures about 28 x 25 cm. Transfer the dough to the baking sheet. Scatter Â¾ of the grapes on the dough, leaving 1 cm on the edges free from grapes. Roll out the second half the same way. Place it on top of the first one. Wet the edges and press them together.
Brush the top with the egg and scatter the remaining eggs on top. Allow to proof for 20-30 minutes in a warm spot or until nearly doubled in bulk.
Preheat the oven to 200Â°C.
Bake the bread for 35 minutes until golden brown. Cut into squares and serve warm.