Schiacciata Bread
Servings: 12 slices
This schiacciata bread is very similar to focaccia. It has a crispy crust with a soft centre, filled with grapes, honey, walnuts and drizzled with extra virgin olive oil.
INGREDIENTS LIST
- 240 ml water
- 15 g fresh yeast (5g dried yeast)
- 500 g white bread flour
- 10 g fine sea salt
- 30 ml extra virgin olive oil
- 100 ml white wine (or water)
Topping
- 250 g black grapes
- 2 tsp runny honey
- 1.5 tbsp extra virgin olive oil
- 30 g walnuts (quartered)
- 1 sprig fresh rosemary
- 10 g flaky or rock salt
Preparation
- Yeast: In a small saucepan, heat the water gently until it reaches body temperature 37°C/98°F. You should be able to comfortably put your finger in it and hold it there. If it's too hot it will kill the yeast.
- Remove from the heat and stir in the yeast. Set aside until needed.
- In a large mixing bowl, mix together the flour and salt. Make a well in the centre and add the wine, olive oil and yeast mixture. Using a metal spoon mix until well combined.
- First prove: The dough will be soft and sticky. Cover with a cloth and leave to rise in a dry place for about 1.5 - 2 hours until it has at least doubled or even tripled in size. (You can also place it in the oven with it turned off and only the light on)
- Prepare a cake ring or springform tin and remove the base and line a baking tray with baking paper or a silicone mat.
- Once the dough has doubled, turn it out onto a floured work surface. Dust with some more flour and then gently pick up one side of the dough and fold it over like a book. Turn the dough 90° and repeat this process 3 more times.Then divide the dough into two.
- Place the springform ring onto the baking tray and drizzle a teaspoon of olive oil into the centre spreading it around the base.
- Place one of the halves of dough into the springform ring and push it down into the shape of the ring with your hands.
- Once complete remove the ring and place it on a clean area of the work surface. Drizzle a teaspoon of olive oil into the centre of the springform ring and spread it around. Place the second dough into the ring and push it down as with the first to fill the base of the ring.
- Second prove: Cover both and let rise again for 30 minutes.
- Preheat the oven 200°C fan / 425°F / Gas 7.
- After the second proving, scatter 2/3 grapes over the dough on the baking tray and 1 tsp honey.
- Now take the second dough on the work surface and place it over the top of the first on the baking tray, so that it covers the second completely. Push down on the outer edges so that they seal tight together.
- Scatter and push down into the dough the remaining grapes, walnuts and rosemary. Finally, drizzle with extra virgin olive oil and rock salt.
- Baking: Place in oven for 20-25 minutes, until the schiacciata is golden!
- Enjoy warm or cool on a wire rack.
