Schiacciata con l'uva (oven)

[Schiaccia con l'uva]

Schiacciata con l'uva (Bread with grapes) / Schiacciata con l'uva (oven)

Category: Yeast bread

Kitchen: italian

Ingredients
Red grapes or seedless mixture of different colors	700g
Wheat flour, premium	250g
Water	170g
Olive oil	8st. l
Sugar	8st. l
Salt	5g
Pressed yeast	8g
Anise seeds	1h l

Cooking method

• Each region of Italy has its own seasonal dishes that are made only once a year. September is the month of the grape harvest and Schiacciata con l'uva is baked in Tuscany in early autumn. Simple bread in olive oil, sometimes with the addition of rosemary, filled with grapes (in Tuscany they use Uva Fragola) so that when baked, a special sweet sauce is formed inside the bread - almost grape jam!
• My better half the other day acquired a fair amount of excellent seedless red grapes for the occasion. Of course this is not Uva Fragola or even Italy, it was a grape from Chile. But I had wanted to bake Schiaccia for so long that I decided not to miss such an occasion with Chilean raisins.
• Procedure:
• 1. Pound yeast in flour with your hands until fine crumbs, add 4 tablespoons of butter, salt, water and knead the dough. Place the dough on the table. Knead the dough until it easily leaves the table and hands. Note that the recipe contains a lot of liquid. If you are not used to working with such a test, reduce the amount of water a little.
• 2. Brush the table with olive oil. Form the dough into a ball. Transfer it to a bowl oiled with olive oil, cover with plastic wrap or a towel and place in a warm place for 2 hours.
• 3. Preheat oven to 220 degrees.
• 4. Place the dough on a buttered table and divide in two. One part should be slightly larger than the other. Line a rimmed baking sheet with baking paper. Lubricate the paper with olive oil. Roll out a larger piece of dough thinly and transfer to baking paper.
• 5. Place two-thirds of the grapes on the rolled dough layer so that about 2 centimeters remain to the brim. Sprinkle anise seeds over the grapes, 1/2 teaspoon. Sprinkle with 5 tablespoons of sugar on top. Drizzle with olive oil.
• 6. Roll out the second piece of dough and cover the first with the grapes. The edges of the bottom piece should protrude from the top. Fold the edges of the bottom piece of dough over the top, press them in with your fingers. Carefully, so as not to tear the dough, press the top layer with the palms of your hands so that you slightly press down the grapes that are inside.
• 7. Place the remaining grapes on top so that at least 2 to 3 centimeters are left to the brim. Sprinkle anise seeds over the grapes, 1/2 teaspoon. Sprinkle three tablespoons of sugar over the grapes. Drizzle with olive oil on top.
• 8. Sprinkle the oven with water and quickly place the baking sheet on the second level. Bake for 40-50 minutes at 180 degrees.
• 10. Transfer the schiacia with the paper onto the wire rack.
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• 11. Serve the schiaccia con luva warm with red wine. Bon Appetit!

The dish is designed for

1 piece

Time for preparing:

about 4 hours

Cooking program:

oven

Note

This bread is typical of Tuscany, especially in the provinces of Florence and Prato, in some of the interior regions of the province of Grosseto, where it is called "Schiaccia con l'uva".

Schiachcha was usually prepared at harvest time and for peasant holidays. The humble origins of the Schiaccia, in particular, are indicated by the simplicity of its ingredients: simple bread dough, olive oil, sugar and grapes. Traditionally, only grapes were used for baking. canaiolo and even then only the berries of the smallest size (that is, the lowest quality and the least suitable for winemaking).

Thank you! I'll try it in autumn!

Why in the fall? Why wait so long - seedless grapes, in my opinion, are sold year-round ... Schiaccia is a very tasty contraption, it's a pity to buy wine grapes, table grapes are not so sweet

[Idol32]

Hello everyone from sunny but rainy Italy
Along with various impressions I brought a small cookbook by Italian authors, translated into Russian. Approved by the President of the Italian Culinary Institute.
Since, I think, many have met with the fact that even Russian-speaking foreign residents have difficulties in adequate translation, I was a little puzzled in some places, reading the recipes.
There's a schjachatta. But brewer's yeast appears everywhere in the book. Here on the forum I looked - they are not recommended for baking in the oven ... And I was just about to try out a new marble stone brought from Italy. And I don't want to look for brewer's yeast, to be honest
I haven't figured out what to do yet. I'll look for how to count beer into pressed ones, although mathematical calculations are not my strong point
Idol32, and the author also recommends kneading the dough in hot water. Naturally, the book almost does not give any of our exact gram-degrees, varieties of flour - it is designed, as I later, when reading, realized, more for acquaintance with the principles of cooking Italian dishes. In grams, only flour, sugar, yeast. The rest is a "glass" (which one do they use?), And the name of the products for the recipe (salt, oil, etc.) This, however, does not bother me, because in most cases, folk cuisine does not have an exact recipe - what is in the house, every now and then it goes, no one bothers with a verified amount.
But I started thinking about hot water and yeast ... What do you say?

Welcome back!

About brewer's yeast - I think it's an analogue of our pressed ones. Maybe there is a difference in technology, but when baking, a simple replacement of brewer's yeast with pressed yeast always led me to a satisfactory result.

I haven't heard of hot water. I have looked at a lot of Italian sites and blogs for schiacci recipes. I also watched videos with recipes. There was no hot water anywhere. I believe that using moderately hot water is intended to activate the yeast in the dough (similar to adding sugar to bread dough). Therefore, it seems to me that this is unnecessary. In addition, the temperature of the finished dough should be 25 - 27C. If you knead the dough in hot water, this temperature will not be.

So I think that these are "translation difficulties". Most likely, it meant "warm water", which we often use when kneading any dough. I will not experiment, I snatched a bunch of seedless black grapes, tomorrow I will try to bake according to your recipe. Because I did not find any fundamental differences in the recipe, except for this nonsense with hot water.
But there is such a remark, I think it will be interesting:
"The dish can be eaten hot or chilled, but according to the original recipe, it should be served the day after cooking."
Is this true in practice? I'm also not just so interested, I want to bake for work when I get out of vacation. I want my colleagues to taste delicious.

[with dry instant yeast]

Hot water (50C) is used when kneading dough with with dry instant yeast... After adding flour, the temperature of the dough is about 40C.

Interesting ... I have only met the recommendation "serve warm with red wine". I tried it when it cooled down - it’s delicious, but I like it more warm (with and without wine, with tea, too). But about the next day I will tell you from experience: on the second day, Schiaccia is also good, but then it is clearly worse. The most delicious one is slightly cooled down immediately after baking. It's like a standard French baguette (direct method), which is good as long as it is warm.

In general, it seems to me that this advice, eat schiachu the next day, refers to bread on a big (natural or ordinary).In ordinary bread (baked without any long-term fermentation technologies, like the baguette I already wrote about) there is nothing to ripen for so long. Therefore, its taste only gets worse over time. Most likely these are the difficulties of translation, and not only into Russian, but also from bakery to ordinary.

Yes, there is a rise in the dough - 1 hour, and nothing else. It is immediately rolled out, grapes and sugar are laid out, and baked.
However, I will say that I really liked ficattola the next day (if I survived)

Finally, we have photographed the schiacchata. At the same time, my Italian "booty" is also visible in the frame: a grill stone, which was presented to me by my classmate, who has been living in Italy for 20 years. This is a real green marble, which in Florence, for example, is decorated with the facade of Santa Maria del Fieri and the bell tower of Giotto. Its only drawback is that it is terribly heavy! How we drove him all over Italy is another story. But out of respect for the great Italians, for the first time I decided to bake this particular bread on it:

At the same time, my Italian "booty" is visible in the frame: a grill stone,

Irina, very happy for you! The gift was worth carrying around! In the summer I brought a ceramic lamb from the Czech Republic, so I understand you very well!

I forgot to write about my joint. When baking, the layer of dough that covered the first layer of grapes swelled so beautifully around the edges And all the top grapes slid to the middle. It was necessary to pierce. Afraid, I thought the juice would leak out. But next time I will definitely puncture. The sides turned out to be quite high and this time the juice did not flow out at all.
For the test, I took 20 ml less liquids than in the recipe, it was easier for me to work with him.

Wow what a pebble! He's also with a picture !? And the stand came with it? I would not part with such a gift either!

Schiaccia is good! On the subject of water, I saw one Italian woman in a video on her blog making schiaciu. So her dough was so steep that she rolled it out with a rolling pin!

The book I brought from Italy also says that the dough must be rolled out with a rolling pin.
Although for 350 g of flour they have "1 glass" (which one? 200 ml or 250 ml?) "Hot water". I have a recipe where I take 200 ml for 300 g, and this is quite sticky and liquid dough.
And this is my stone. On the box, however, there was not a word about bread, but it was shown how wonderfully pieces of meat, vegetables, and seafood are baked on it. I haven't tried it yet, but the pastries are very good

[Idol32]

Idol32, and you have not preserved a link to the blog of this Italian? I would love to watch this video too.
Recently I fell in love with master classes

No, unfortunately it has not survived.

[Idol32]

Idol32 I baked this amazingly delicious cake, but not according to your recipe, there are slight differences, now I want to try yours too, I think it will be amazingly delicious

This is really delicious. The people thought that the photo was burnt scyachata, but this jam poured out on a baking sheet, it is dark because of the grapes and not burnt at all, but how delicious! Try to seal the skjacchata so that nothing spills out from the inside.

When I make ficatolla, I also love the caramel juice, which happens to drip from it. Especially I wait until it hardens with a crust, and moves away from the rug on which I bake. Then I carefully break it and put it on each piece, as a bonus. This is delicious. I am waiting for the necessary grapes and figs to appear, I missed these breads.