Revision: 0.31, 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. As it happens, I've been using Italian black prunes: Yummy!
Starter: Evening of day 1: Mix the starter, milk, 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 350°F, and turn ON. Bake for 20-25 minutes. Remove the Schiacciata from the oven and serve it slightly warm or cool.
NB: For the top layer, I push down on each grape, pushing it into the dough and crushing it to release the juices. Sprinkle with sugar and drizzle with olive oil. For an Etruscan touch, drizzle with honey. Bake at 350 degrees until golden. If possible, baste with any juices while it's baking. Baking time should be about 45 minutes. This is traditionally served as a dessert bread, but I love it at breakfast.
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.