marmalade
04-06-2007, 01:08 PM
Schiacciata con Uva
Bread:
2 1/4 cups flour
2 tablespoons yeast
pinch of salt
1/4 cup white sugar
15 grains of anise seeds
3 1/2 cups of water
Topping:
1 lb big black, juicy grapes (I find that seedless work best)
1/2 cup powdered sugar
a few twigs of fresh rosemary
6-8 tablespoons extra virgin olive oil
1. Warm the water and dissolve the yeast. On a clean surface, place the flour, salt and sugar and mix. Form into a small heap with a well in the center. Slowly pour the dissolved yeast into the center, mixing with the flour until all of the yeast water is incorporated. Knead the dough until it is smooth. Cover and leave in a warm place until it has risen.
2. In a saucepan warm the olive oil with the rosemary over medium heat. As soon as the rosemary starts to sizzle, remove saucepan from the heat, throw away the rosemary and let the oil cool.
3. Preheat the oven to 350°F. Grease a rectangular baking pan. Roll out the dough to about 1/2" thick, and wide enough to have the dough overlapping the edges of the pan by about 1" all around. Place the dough on the pan and cover it completely with the grapes. Dust the grapes with the sugar and rosemary, then drizzle the olive oil over all of this. Fold the edges of the dough over on top of the grapes around the border, pinching the corners.
4. Bake the schiacciata for 30 minutes. You might want to place another pan underneath, because the grapes' juice could drip out over the edges of the pan.
I'd like to try this soon, but I have a few questions...
1) What size baking pan do you usually use?
2) When you sprinkle the grapes with rosemary, do you extra fresh rosemary that wasn't used to infuse the oil?
3) When do you add the anise seeds?
Thanks :)
Bread:
2 1/4 cups flour
2 tablespoons yeast
pinch of salt
1/4 cup white sugar
15 grains of anise seeds
3 1/2 cups of water
Topping:
1 lb big black, juicy grapes (I find that seedless work best)
1/2 cup powdered sugar
a few twigs of fresh rosemary
6-8 tablespoons extra virgin olive oil
1. Warm the water and dissolve the yeast. On a clean surface, place the flour, salt and sugar and mix. Form into a small heap with a well in the center. Slowly pour the dissolved yeast into the center, mixing with the flour until all of the yeast water is incorporated. Knead the dough until it is smooth. Cover and leave in a warm place until it has risen.
2. In a saucepan warm the olive oil with the rosemary over medium heat. As soon as the rosemary starts to sizzle, remove saucepan from the heat, throw away the rosemary and let the oil cool.
3. Preheat the oven to 350°F. Grease a rectangular baking pan. Roll out the dough to about 1/2" thick, and wide enough to have the dough overlapping the edges of the pan by about 1" all around. Place the dough on the pan and cover it completely with the grapes. Dust the grapes with the sugar and rosemary, then drizzle the olive oil over all of this. Fold the edges of the dough over on top of the grapes around the border, pinching the corners.
4. Bake the schiacciata for 30 minutes. You might want to place another pan underneath, because the grapes' juice could drip out over the edges of the pan.
I'd like to try this soon, but I have a few questions...
1) What size baking pan do you usually use?
2) When you sprinkle the grapes with rosemary, do you extra fresh rosemary that wasn't used to infuse the oil?
3) When do you add the anise seeds?
Thanks :)