A traditional autumn snack in Tuscany, schiacciata celebrates the grape harvest by combining the popular Italian flatbread, focaccia with the last of seasons wine grapes. This is one of those simple dishes which is greater than the sum of it’s parts and a perfect long weekend breakfast.
The focaccia dough recipe I use is one I lifted and adapted from my lovely friend Celia over at Fig Jam and Lime Cordial. I went down the traditional route, using rosemary in mine but will be varying that with fennel seeds for my next batch, and served it with a big splodge of fresh goats curd and a generous drizzle of vinicotto. —Lambs' Ears and Honey
Strong bakers flour
rosemary, finely chopped
good olive oil
red grapes or 3/4 cup of raisins
In This Recipe
Whisk flour, salt, rosemary and yeast together in a large bowl.
Heat milk and water to blood temperature and add, with oil, to flour.
Mix all together until combined in a rough dough.
Cover and stand for ½ hr.
Give it a very quick knead, cover again for 1 hour.
Roll dough into circle of about 32-34 cm, place on greased and lined oven tray, cover and leave for 20 minutes.
Preheat oven to 200C.
Press whole grapes (or raisins) into surface of dough, pushing into dough a little. Drizzle with more olive oil, then sprinkle with sugar.