Grape Schiacciata
by Daniel Leader, Lauren Chattman
This is one of those seasonal recipes that I can’t wait to make each fall, when tiny champagne grapes (also known as Black Corinth grapes) are briefly available at my local farm stand. After a casual meal, I serve squares of this traditional Tuscan flatbread with a selection of Italian cheeses, including an aged pecorino and a soft taleggio (or some of the soft goat cheese I get from my friend Lisa’s farm), and small glasses of sweet Vin Santo instead of dessert. If champagne grapes are not available, don’t be tempted to use regular table grapes. They have a nice crunch when you eat them out of hand, but they have more water than flavor inside. Instead, try my variations, which also pay homage to Tuscany and also pair well with cheese and Italian dessert wine.
Makes one 18-inch by 13-inch flatbread
15.67 oz. (3-1⁄2 cups) unbleached all-purpose flour
2-1⁄4 tsp. instant yeast
1⁄2 tsp. fine sea salt or kosher salt
1 Tbs. honey
2-1⁄2 Tbs. olive oil
1 Tbs. red wine
1 large egg
1 cup water
1 tsp. grated orange zest
3 cups champagne or Concord grapes
Combine the flour, yeast, salt, honey, oil, wine, egg, water, and orange zest in the bowl of a standing mixer fitted with a dough hook. Give the mixture a few turns with a rubber spatula until a rough dough forms. Knead on medium-high speed until smooth and silky, 6 to 8 minutes.
Transfer the dough to a lightly oiled bowl or dough-rising container, cover the bowl with plastic wrap, and let stand at room temperature for up to 1-1⁄2 hours.
Oil the bottom and sides of a rimmed baking sheet. Turn the dough onto a lightly floured countertop and divide into 2 equal pieces. With a floured rolling pin, roll 1 of the pieces into a rectangle measuring about 15 by 12 inches. Place the rectangle on the prepared baking sheet and press the dough so that it covers the bottom and comes up the sides of the sheet.
Sprinkle three-quarters of the grapes evenly over the dough. Roll out the remaining piece of dough and place it on top of the grapes, stretching it to cover. Sprinkle the remaining grapes evenly over the dough. Allow the schiacciata to sit, uncovered, for 20 minutes.
Preheat the oven to 400°F. Bake the schiacciata in the middle of the oven until well-browned, 45 to 50 minutes. Let cool on the baking sheet for 10 minutes, and then lift it with a large spatula onto a wire rack to cool completely before cutting into squares. Grape Schiacciata will keep at room temperature in an airtight container for up to 2 days.
Variations
For a rosemary-walnut schiacciata, replace the orange zest with 3.75 ounces/ 15 grams (2 tablespoons) of fresh rosemary and the grapes with 7 ounces/200 grams (1-3⁄4 cups) of walnuts, chopped.
For a cherry tomato–anise schiacciata, replace the orange zest with 3.75 ounces/15 grams (2 tablespoons) of anise seeds and the grapes with 18 ounces/500 grams (3-1⁄2 cups) of cherry tomatoes.
photo: Ditte Isager
From Book Simply Great Breads
, pp. 82-84
August 12, 2011
