Schiacciata con l’uva (Recipe #2)

Revision: 0.21, 15.Nov.05 13:17:20

[Caution:  This recipe is still under construction--steal at your own risk!]

Schiacciata con l'uva (Etruscan Grape-filled Bread) is traditional in Tuscany during the wine grape harvest.  It's a true classic; you can see it pictured on the frescos in Etruscan tombs!  Schiacciata comes from the Italian verb schiacciare meaning "flattened" or "crushed."  In Italy, they use Uva Fragola grapes.  Concord grapes, black grapes, or blueberries are a good substitute.

Starter:

• ¼         Cup      active sourdough starter
• 1          Cup      Water (240 grams)
• 1          Cup      Bread flour (250 grams)
• **        Replace water with milk (?)  half water & half milk w/milk in dough section (?)

Filling:

• 1          Lb.       Grapes - Sm. black or Flame, halved (454 grams)
• ½         Cup      Sugar - (100 grams)
• 1          Pinch   ground or crushed Anise seed

Dough:

• 2          Lg.       Eggs
• 6          Tbl.     Olive oil - briefly fried with Rosemary twig for flavor
• ½         Cup      Sugar (100 grams)
• 2½       Cups    Bread flour (625 grams)
• **        salt (?)

Starter:  Evening of day 1:  Mix the starter, water, and flour with a whisk.  Cover and place in a warm place, 85°F (oven, OFF with the light on) for 8-12 hours.

Filling:  Next morning, prepare the filling:  Wash and halve the grapes into a suitable bowl.  Add the sugar and anise seed, mix gently until the grapes are well coated with sugar.  Set aside.

Dough:  To the starter made in the previous step, beat in the eggs, olive oil, sugar, and flour, mixing until all of the flour is absorbed.  Knead to a soft consistency until dough is smooth and elastic.  Let rest for about an hour.

Process:  Gently turn the rested dough onto a flour dusted work surface dividing it into two equal portions.  Stretch or work each portion of dough into a round shape, approximately 16-inches in diameter.  Place one piece of dough on the oiled pan and spread 1/2 of the sugared grape mixture over it. Cover this layer of dough and the sugared grape mixture with the second portion of dough, sealing the two edges by pressing them together.  Poke holes in the dough with a small knife or skewer to let any trapped air escape.  Spread the remaining sugared grape mixture on top of the dough.

Cover and allow to rise in the COLD oven until doubled (2-5 hours depending upon the temperature).

Bake:  Set oven to 400°F, and turn ON.  Bake for 20-25 minutes.  Remove the Schiacciata from the oven and serve it slightly warm or cool.

NB:  Previous version.  Other considerations:  Orange zest from 1-orange; Saffron; Raisins; Dried Cranberries; Almonds; Almond extract; Cinnamon; Allspice; Mace; Nutmeg; and the use of milk instead of part or all of the water.