In Italy, the word 鈥渟chiacciata鈥� means 鈥渇lattened.鈥� A puffy flatbread made with grapes and sugar, 鈥淪ticky Grape Schiacciata (Schiacciat con l鈥檜va)鈥� is typically only available in bakeries. But home cooks can replicate the bread available in the their local Italian bakeries by adhering to this recipe, courtesy of Maxine Clark鈥檚 鈥淧izza, Calzone & Focaccia鈥� (Ryland, Peters & Small).
Sticky Grape Schiacciata
Shiacciata con l鈥檜va
Serves 6
1聽聽 聽cake compressed yeast, 1 packet active dry yeast or 1 packet quick-rising yeast
聽聽 聽A pinch of sugar
1聽聽 聽cup warm water
41鈦�4聽聽 聽cups Italian 鈥�00鈥� flour or cake flour
2聽聽 聽egg yolks
2聽聽 聽tablespoons olive oil
1鈦�2聽聽 聽teaspoon sea salt
1聽聽 聽tablespoons butter, softened
1鈦�2聽聽 聽cup brown sugar, plus extra to sprinkle
聽聽 聽Finely grated peel of 1 unwaxed lemon
3鈦�4聽聽 聽cup walnuts, chopped
8聽聽 聽ounces black grapes, seeded (Sangiovese wine grapes, if possible)
2聽聽 聽cups heavy cream or mascarpone
3聽聽 聽tablespoons confectioners鈥� sugar
6聽聽 聽tablespoons Vin Santo
1聽聽 聽jelly roll pan, 9 x 13 inches, oiled
If you are using compressed yeast, mix it with the sugar in a medium bowl, then beat in the warm water. Leave for 10 minutes until frothy. For other yeasts, follow the manufacturer鈥檚 instructions.
Sift the flour into a large bowl and make a well in the center. Pour in the yeast mixture, egg yolks, olive oil, and salt. Mix until the dough comes together. Tip out onto a lightly floured work surface. Wash and dry your hands. Knead the dough for 10 minutes until smooth and elastic. It should be quite soft, but if it鈥檚 too soft to handle, add more flour. Place in an oiled bowl, cover with plastic wrap or a damp kitchen towel, and let rise until doubled in size 鈥� about 1 hour.
To make the walnut butter, cream the butter and sugar together, then stir in the lemon peel and walnuts. Keep at room temperature.
Uncover the dough, punch out the air, then shape into a ball. Roll or pull the dough into a rectangle to line the prepared jelly roll pan. Spread the walnut butter over the schiacciata crust, add the grapes, and sprinkle with brown sugar. Cover with plastic wrap or a damp kitchen towel and let rise for 1 hour until puffy and doubled in size.
Preheat the oven to 400 F. Uncover the dough and bake for 15 minutes. Turn the oven down to 350 F and bake for 20 minutes more or until risen and golden. Let cool slightly before turning out.
To make the Vin Santo cream, beat the cream, confectioners鈥� sugar and Vin Santo together in a bowl until the mixture forms soft peaks. Cut the focaccia into wedges and serve with the Vin Santo cream.聽
