Wednesday 30 January 2013

Schiacciata with Grapes

From My Italian Heart: Recipes from an Italian kitchen, Guy Grossi, Lantern, 2005.

To make this recipe you need to begin with a pizza dough. The one in this book is a very simple one to make. Into the KitchenAid went 10g of dried yeast. I then added a cup of just warm water, a pinch of salt and about a tablespoon of olive oil. The mixer, fitted with a dough hook, was started on the lowest speed. When the yeast was dissolved it was time to add the flour.

I used a good 00 flour, two cups’ worth. It seemed an easy recipe to remember: one cup of water to two cups of flour. This was now churned for about a quarter of an hour until the dough was well formed. I placed a tea towel over the bowl and left it to rise for an hour.

It rose really well. I took out a 30cm pizza tray, oiled it and pressed the dough in until it covered the base. Black grapes were now pressed into the surface, it was given a sprinkling of salt and olive oil was dribbled over. It now went into a 180ºC oven for 20 minutes when it seemed to be done.

I really enjoyed this. It was like eating a fresh focaccia bread laced with the occasional pop of sweet grape. Had more than one slice.

Taste: ✔✔✔✔
Ease of cooking: ✔✔✔✔

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