Schiacciata with Florentine grapes
The Schiacciata with Florentine grapes or Ciaccia con l'Uva is a sweet focaccia with soft strawberry grapes soft and really inviting appearance. An original and traditional recipe typical of Tuscany. The color of the grapes contrasts with the classic one of the focaccia, making this dessert with strawberry grapes very palatable. A little different from the sweet Focaccia with raisins or the Focaccia with strawberries. In this case the dough of the focaccia is divided into two parts and the grapes will be inserted both inside between the two layers of dough, and on the surface.
The Schiacciata with grapes is prepared with a rather simple dough with little brewer's yeast and not too sweet: a mix between the bread dough and the brioche dough. A poor traditional dessert of Florence and its surroundings, also called Ciaccia con l'Uva, in dialect "Stiaccia", a little different from the "Pan con l'uva" or "Panello con l'uva" of the Chianti area, where raisins are used, instead of fresh black grapes, freshly harvested.
Tradition has it that Canaiolo grapes are used, with small, sweet and juicy berries, but rich in seeds. It can also be replaced with black muscat grapes, which have a reduced amount of seeds. For easier availability, I used strawberry grapes, from small and sweet berries and seeds inside rather large. According to tradition, the seeds should not be removed, but must be left inside and give the crunchy appearance that contrasts with the softness of the Florentine Schiacciata with grapes. When you try it, remember that a handful of seeds has many anti-aging properties, better than any other supplement!
Here is the recipe for Schiacciata with Florentine grapes: sweet focaccia with strawberry grapes.
Ingredients
For the pre-dough
100 g Flour
50 ml Water
50 ml Whole milk
5 g Fresh brewer's yeast
1 tsp caster sugar
For the dough
400 g Flour
140 ml Water
110 g caster sugar
50 ml Whole milk
5 tablespoons Extra virgin olive oil
1 pinch Salt
And also...
700 g Black grapes (Canaiolo or Moscato black or Strawberry grapes)
4 tablespoons Granulated sugar
3 tablespoons Extra virgin olive oil
Preparation
Dissolve the brewer's yeast (5 g) in a glass with warm water (50 ml). Put in a bowl the flour (100 g), whole milk (50 ml), water with baking powder and 1 teaspoon of sugar. Mix everything with a spoon, cover with plastic wrap and let rise until doubled, for about 1 hour, inside the oven off. After the time, knead the leavened mixture with 400 g flour, 140 ml of water, 110 g of caster sugar and 50 ml of whole milk by hand. Add the oil and finally the salt. Knead well for a few minutes, until you get a soft and smooth dough. Turn it over on the floured work surface and form a ball. Put it to rise, in a bowl brushed with a little oil, covered with plastic wrap for about 4 hours, until it is tripled. Meanwhile, prepare the grapes and weigh 500 g (which is the amount you will need). Wash them under running water and dry them with absorbent paper. I used strawberry grapes which is easier to find. After the time, divide the dough into two parts (two bowls of 470 g each). Take the first part of the dough and roll it out with your hands or with a rolling pin, then transfer the dough to a baking sheet lightly brushed with oil. It is the same if the shape is not perfect. The rustic and appearance is part of the characteristics and goodness of this Schiacciata with grapes. Place half of the grapes on top. Then roll out the second part of the dough and place it on top of the grapes, gently stretching the sides, so as to join the edges with the dough below. Cover the surface with the other half of the grapes. Put your sweet focaccia with grapes inside the oven turned off with the light on, together with a saucepan with boiling water, which will ensure the right humidity for leavening. Let rise for 1 hour. If you want it even higher, you can also get to 1 hour and 1/2 or 2 hours. After the time, remove the tray and turn on the static oven at 180°C. Brush the surface with 3 tablespoons of extra virgin olive oil and sprinkle with granulated sugar. Bake in a preheated static oven at 180°C for about 25-30 minutes, until the surface is amber. Once ready, cut your Schiacciata with Florentine grapes into strips or squares ... good snack or breakfast !
Preservation
You can store your grape squares at room temperature, in its pan, covered with plastic wrap or in food bags, already cut into pieces. You can also freeze it.
Tip
If you really don't like the seeds of black grapes, you can cut the berries in half and extract them. Remember the anti-aging effect of the seeds that I wrote above! 😛
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