Schiacciata all'uva

Ingredients

Time: ~4 hours

Schiacciata all'uva

• 2 3/4 tsp active dried yeast

• 7 fl. oz. warm water

• 375 grams bread flour, plus extra for dusting

• 80 grams white sugar, plus extra for sprinkling

• 1 1/4 tsp sea salt, plus extra for serving

• 3 1/2 Tbs olive oil plus extra for baking

• 2 lbs. 3 oz. grapes, rinsed

• 1 rosemary sprig, plus 2 Tbs very finely chopped rosemary leaves
  

Directions

1. Prepare the dough by adding the yeast and warm water to a large bowl, whisk together and top with a pinch of flour. Allow it to sit for about 5 minutes.

2. Using a stand mixer fitted with a dough hook, transfer the yeast mixture, 375 g flour, 80 g of sugar, and 1 1/4 tsp salt to the bowl of the mixer. Knead together for 4-5 minutes (if kneading by hand, knead for 9-10 minutes).

3. Then, slowly pour in 1 1/2 Tbs of the olive oil and knead for another 3 minutes.

4. Prepare a large bowl, lightly greased with oil, form the dough into a ball and place in the bowl. Cover with cling wrap and leave somewhere warm to rise for 2 hours or until tripled in size.

5. Pour the remaining 2 Tbs of olive oil onto a very large baking sheet to evenly coat.

6. Place the grapes in a large bowl and gently squish down with your hands.

7. After the dough has completed its first proof, punch down into the dough to release air bubbles, turn out onto a lightly floured and clean surface. Cut the dough in half, roll out one portion to about a 8 in. x 18 in. oval.

8. Spread the dough onto the baking tray, evenly distribute half of the grapes and half of the sugar over the dough, leaving about a 3/4 inch border all the way around.

9. Dip the rosemary sprig in the olive oil on the tray, and brush the dough border.

10. Roll out the remainder of the dough to the same size, carefully place evenly over the dough on the tray.

11. Pull the border of the bottom dough up over the edges and press down to seal the filling.

12. Arrange the remaining grapes on top, drizzle with a bit of olive oil, sprinkle with remaining sugar, and place the chopped rosemary leaves across the dough.

13. Cover with plastic wrap gently and leave to proof for one more hour.

14. When it’s ready to bake, preheat the oven to 350ºF. Before you bake, press down evenly across the dough to squash it down (more air pockets will have formed in the proof).

15. Bake for 45-50 minutes, until golden on top.

16. Scatter some extra sea salt across the top and allow it to cool fully before enjoying. Cut into slices and eat fresh, or toasted. Pairs well with soft cheese.

17. Best enjoyed the day of baking, but leftovers can be stored in an airtight container in the refrigerator for one day and reheated in the oven.

From Zacchary Bird's book, The Vegan Baker, this Italian flatbread is delicious and 100% accessible for beginner bakers. I love how Bird includes the difficult levels in all of his recipes so that you can work your way up to the challenging and technical stuff. This bread pairs super well with a nice vegan cheese, like Treeline brand, or even Miyoko's cream cheese.