Recipe Cottage
SEARCH RECIPES:

SEARCH RECIPES:

LOCATION: Recipes >> Pizza >> Focaccia 30

Print this Recipe    Focaccia 30

FOCACCIA WITH GRAPES (SCHIACCIATA CON L'UVA)

1 package active dry yeast (2 1/2 teaspoons)
3 tablespoons Chianti or other dry red wine
1 tablespoon honey
3/4 cup warm water
2 1/2 to 3 cups Italian "00" flour or half all-purpose and half cake flour
1/4 cup fine-quality extra-virgin olive oil (preferably Tuscan)
1/2 teaspoon fine sea salt
31/2 cups Concord or wine grapes (1 1/2 lb)
1/2 cup sugar

Stir together yeast, wine, honey, and warm water in a large bowl
until yeast is dissolved. Let stand until bubbly, about 10 minutes.

Stir in 1 cup flour (mixture will be lumpy). Cover bowl with plastic
wrap and a kitchen towel and let rise in a warm place until doubled
in bulk, 40 to 50 minutes.

Add oil, 1 1/2 cups flour, and sea salt and stir until a sticky
dough forms. Knead dough on a floured work surface, gradually
adding up to 1/2 cup more flour if necessary to keep dough from
sticking, until dough is smooth and elastic but still soft, 8 to
10 minutes.

Transfer dough to an oiled large bowl and turn to coat. Cover bowl
with plastic wrap and a kitchen towel and let rise in a warm place
until doubled in bulk, about 1 hour.

Turn out dough onto work surface and knead several times to release
air. Cut dough in half. Roll out 1 piece of dough, keeping remaining
piece covered, with a lightly floured rolling pin into a rough 12-
by 10-inch rectangle. Transfer dough to a lightly oiled 15- by 10-
by 1-inch baking pan and gently stretch to cover as much as possible
of bottom (dough may not fit exactly).

Scatter half of grapes over dough, then sprinkle grapes with 1/4
cup sugar. Roll out remaining piece of dough in same manner and
put on top of grapes, gently stretching dough to cover grapes.
Scatter remaining grapes and 1/4 cup sugar on top and gently press
into dough. Cover pan with plastic wrap and a kitchen towel and
let rise in a warm place until doubled in bulk, about 1 hour.

Preheat oven to 400F.

Bake schiacciata in middle of oven until well browned and firm in
middle, 40 to 45 minutes. Loosen sides and bottom of schiacciata
with a spatula and slide onto a rack to cool. Serve at room
temperature.

UPLOAD YOUR PHOTO OF THIS RECIPE EDIT THIS RECIPE


Recipe Reviews: How does this recipe taste?

Average Ratings:
Taste: (n/a) Ease of Prep: (n/a) Appearance: (n/a)

Write an ON-LINE REVIEW and share your thoughts with others.




  Site Navigation
  Recipes (Main Page)
  Message Board
  Submit a Recipe
  Cooking Question?
  Chat Room
  Contact us

  Recipe Newsletter
Get recipes by e-mail
every other week!

  Recipe Categories
  Appetizers & Snacks
  Beverages
  Breads
  Breakfast
  Sauces & Dressings
  Special Diets
  Entrées
  Ethnic
  Soups & Salads
  Grains & Vegetables
  Holidays
  Miscellaneous
  Sweets & Desserts
  Organic Recipes

Recipe Cottage © 1994 - 2005.  All Rights Reserved.