Schiacciata all’uva (grape focaccia)

Schiacciata all’uva is a beautiful grape focaccia, traditionally made in Italy during grape picking season, when grapes are harvested for wine. Sweet, salty, savoury, crispy, and jammy, both white grapes and red and sweet and succulent when they burst in your mouth! Deliciously salty, savoury, and sweet, schiacciata all’uva is one of those breads perfect for any occasion!

INGREDIENTS

• 2 1/2 teaspoons dry yeast

• 2 1/2 teaspoons of honey

• 5 cups (625 g) bread/ all purpose flour

• 2 1/2 teaspoons of salt (I used Maldon)

• 5 tablespoons of extra-virgin olive oil, divided

• 2 1/2 cups of lukewarm water

• 1 bunch of grapes

• 1 sprig of Rosemary or thyme

• optional: icing (powdered) sugar to dust

INSTRUCTIONS

• In a large bowl of a stand mixer add dry yeast, honey, and water and let sit 5 minutes for the yeast to bloom and get foamy. After the yeast has bloomed, add the flour, salt and 2 tablespoons of oil. Bring together (with your hands or a spoon) mixing for 1 minute or so to form a batter (it will be very wet, like cake batter, that’s ok!)

• Mix in a stand mixer with dough hook attached for 10 minutes on medium speed until the dough starts to come away from the sides of the bowl. (You can also knead by hand if you wish, just add an extra handful of flour to make it easier to handle).

• Prove dough in an oiled bowl in a warm area for 1 1/2 hours or until doubled in size. Preheat your oven to 200°C fan forced or 220°C/425°F and lightly oil a large baking tray. Add the dough (it will loose some of its air) to the oiled baking tray, stretch the dough so it reaches to the corners of the tray. Prove dough for another 45 minutes to an hour.

• Add olive oil, grapes, and herbs of choice over the top of the dough then make small dips in the dough with your fingertips. Bake in the oven for 25-30 minutes or until deliciously golden.

• Take out of the oven then dust with icing sugar and more salt if you wish. Please enjoy!