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Grape Schiacciata, also known in Tuscany as Schiacciata d'Alluva, is an easy way to get into bread baking. Try this recipe with seedy coronation grapes: the seeds are a nice bitter and crunchy counterpart to sweet baked bread. They will (literally!) burst with flavour when baked.
- 1/2 tablespoon Dried Yeast (4 grams)
- 1/2 cup Lukewarm Water, plus 1 tablespoon for yeast
- 2.5 cups All-Purpose Flour (725 grams)
- 1/2 cup Granulated Sugar (50 grams)
- Extra Virgin Olive Oil, for coating and drizzling
- 2 cups fresh Green Grapes, washed
- Prepare the Dough: In a small mixing bowl, mix yeast with 1 tablespoon luke-warm water and 1 tablespoon sugar. Set aside for 10 minutes, until bubbles begin to form. This will confirm the yeast is alive.
- Sift the flour into a large mixing bowl. Mix in the active yeast mixture. Slowly begin to pour the water into the mixing bowl and combine everything together with your hands. Continue to mix until the flour absorbs all the water and a ball of dough forms. If the dough has a batter-like consistency, stop and adjust with more flour. Knead the dough on a well-floured surface until a silky smooth consistency is formed, 6 minutes.
- Allow the Dough to Rise
- Coat a mixing bowl with oil and place the dough into the bowl. Cover with a damp kitchen towel and set in a cool dry area for minimum until the dough rises and doubles in size, minimum 1 hour.
- Assemble the Schiacciata
- Line a 9 x 13 baking sheet with parchment paper and preheat the oven to 350F. On a well-floured surface, roll out the dough into a rectangular shape, ⅓ inch thick. Gently stretch the dough to the edge of the lined sheet by placing your hands underneath and pulling outward. Push down all corners and sides. With wet fingers, push down to make craters all over the schiacciata. Scatter on the grapes. Sprinkle 2 tablespoons of sugar on top of the grapes and drizzle with oil.
- Bake the Schiacciata
- Place the baking sheet in the oven and bake until the Schiacciata is golden on top and cooked through the centre, about 20-25 minutes. Once the Schiacciata is cooked, remove the baking sheet from the oven. and take the Schiacciata out of the baking sheet. Set on a wire rack to cool. Cut into squares and serve.
TIP: Grapes are the fruit of longevity. The phytonutrients found within the skins, resveratrol - also found in grape seeds and grape flesh- has been shown to improve longevity. Coronation grapes are a typical Tuscan version of Grape Schiacciata (aka Schiacciata d’Alluva) because these seedy grapes ooze sweet juices when baked and the seeds a pop of bitter crunch to counter the sweet and soft bread in every bite. The more bursted grapes the better. An ideal ratio is 2:1 grape to dough. Grape Schiacciata will keep at room temperature in an airtight container for up to 2 days.