Schiacciata with Grapes, Fennel and Rosemary

Schiacciata basically means ‘squashed’ and refers to bread that is flat. There are many versions of it all over Italy, with its signature dimples from the baker’s fingers as he presses the dough into the baking tray.

Basic schiacciata with a sprinkle of sea salt, some dried herbs and good olive oil is beautiful on its own, but I love this version from Tuscany, made especially to celebrate the grape harvest. The dark purple of the grapes is stunning and when teamed with rosemary gives a beautiful, sweet earthiness to the bread. In Italy, they don’t bother about the seeds in the grapes, but I prefer seedless (saves the teeth).

There are many versions of schiacciata dough, but I like the simplicity of just using my old faithful pizza dough, which gives a great result.

Schiacciata with Grapes, Fennel and Rosemary

A savoury, rustic loaf with earthy herbs and the sweetness of roasted grapes.

Print Recipe Pin Recipe

Servings: 6

Ingredients Method

Ingredients

  

• 375 ml warm water
• 4 ½ tbsp sugar
• 7 g instant dry yeast
• 600 g Baker's/strong flour
• 2 tsp salt
• 2 tbsp olive oil
• 500 g red seedless grapes (stalks removed)
• 2 tsp ground fennel seeds
• 2 tbsp fresh rosemary, chopped
• 1 egg, whisked with 1 tbsp water (egg wash)

Method

 

1. Put the water, ½ tbsp of the sugar and yeast in a small jug, stir and let sit for 5 minutes, or until foamy.
2. Mix the flour in a large bowl, make a well in the centre. Pour in the yeast mixture and the olive oil and use your hands to mix the flour together. Knead until you have a smooth springy ball of dough. (Alternatively you could do all this in an electric stand mixer fitted with a dough hook).
3. Drizzle a little olive oil into a large bowl, place the dough in and turn to coat, cover with cling wrap and place in a warm place for 1 hour, or until dough has doubled in size. Alternatively place in the fridge and allow to rise slowly overnight.
4. Punch dough down and knead for a couple of minutes on a lightly floured surface.
5. Preheat oven to 200°C (390°F). Line a large rectangular oven tray with baking paper.
6. Cut the dough into two equal sized pieces. Roll each piece on a lightly floured surface into a rough rectangular shape until about 1 cm (1/3inch) thick.
7. Place one half of dough onto the oven tray. Sprinkle half the grapes, half the remaining sugar, half the fennel and half the rosemary onto the dough.
8. Brush edges with a little egg wash and top with the second piece of dough and cut a few small incisions into the top to allow steam to escape.
9. Brush all over with beaten egg, pinch the edges together to seal and sprinkle all the remaining ingredients on top, pressing gently with your fingertips so they stick into the dough.
10. Place in the oven and bake for 35–40 minutes, or until the top is dark golden. Allow to cool slightly before slicing and serving.

Recipe from my book – Easy Home Cooking Italian Style, New Holland Publishers Photo Jonathan VDK