13561 Grape and Grappa Focaccia (Schiacciata con l’uva) 2 hrs 25 mins 20 mins 12 servings Fri Jul 24 08:57:00 -0700 2009 Wed Sep 30 14:39:41 -0700 2009 Medium Italian CHOW http://www.chow.com/recipes/13561 Wed, 30 Sep 2009 21:39:41 GMT Musty, fruity, sweet Italian bread Musty, fruity, and sweet, this Tuscan focaccia is among the tastiest ways to use up the bounty of fall's harvest. Schiacciata means “smashed” or “flattened” in Italian, as this Tuscan-style focaccia is significantly thinner than other focaccias. This version is made in the fall, as a way to use up leftover grapes from harvest. A variety of grapes would work well here, but we are particularly fond of using Flame grapes and drizzling the bread with grappa at the end for a musty note to balance out the slight sweetness.

What to buy: Use a grappa that is drinkable; a poor-quality grappa will lend a harsh flavor to the bread.

This recipe was featured as part of our Fall Ingredients photo gallery.

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  • Place milk in the bowl of a stand mixer fitted with a hook attachment, sprinkle yeast on top, and let rest until mixture is bubbling, about 10 minutes. Meanwhile, combine grapes and 1/4 cup of the sugar, toss to coat, and set aside. Place flour, 1 teaspoon of the sugar, and the salt in a medium bowl and whisk to combine.
  • When yeast mixture is ready, turn the mixer to low and gradually sprinkle in flour mixture. Mix until flour is moistened and dough starts to come together, about 2 minutes. Increase the speed to medium low and knead until the dough is starting to get smooth but is in large pieces, about 5 to 7 minutes. Increase the speed to medium and knead until very smooth and elastic, about 5 minutes more.
  • Coat the inside of a large bowl with 1 tablespoon of the butter. Place dough inside, turn to coat, and cover with a damp towel or plastic wrap. Set aside in a warm spot until doubled in volume, about 30 minutes.
  • Once the dough has risen, divide it in 1/2 and roll each piece into a 12-by-10-inch rectangle (about 1/8 inch thick). Sprinkle a baking sheet with 1 teaspoon of the sugar. Place 1 piece of the dough on the baking sheet and cover with 1/2 of the grapes, spreading out the grapes so they are not crowding each other but leaving a 1/2-inch perimeter of dough. Press the grapes into the dough and cover with the second piece of dough.
  • Press the edges of the two sheets of dough together and roll the bottom sheet over the top, pinching together to create a secure seal. Brush the surface of the dough with the remaining 1 tablespoon butter and top with the remaining grapes, gently pressing them into the dough.
  • Cover with a damp towel or plastic wrap and let rest in a warm place until doubled in volume, about 45 minutes. Meanwhile, heat the oven to 375°F and arrange a rack in the middle.
  • Sprinkle dough with the remaining 1 teaspoon sugar and bake until the crust is puffed and set, the underside is golden brown, and the middle of the top is golden, about 35 to 40 minutes.
  • Drizzle with grappa while hot and let focaccia cool slightly before cutting, about 15 minutes.
    • ]]>     http://www.chow.com/assets/2008/10/grape_focaccia290.jpg Aida Mollenkamp 54 Sweet/Dessert 1 cup lukewarm (110°F–115°F) whole milk

    ]]>     2 (1/4-ounce) packets active dry yeast (4 1/2 teaspoons)

    ]]>     35 2 pounds red table grapes

    ]]>     298 1/4 cup plus 1 tablespoon granulated sugar

    ]]>     3 cups all-purpose flour

    ]]>     301 2 teaspoons kosher salt

    ]]>     2 tablespoons unsalted butter (1/4 stick), melted

    ]]>     2 tablespoons Moscato grappa

    ]]>     752 euro 393 exotic 745 ethnic 384 easy 19 bread 2403 diy 320 project 2900 sustainable 3282 seasonal 368 fruit 1136 clear your calendar 82 alcohol 4835 booze 9636 adults 2166 kids 435 vegetarian 1619 omnivore 1605 dinner party 2395 aida mollenkamp 1 chow 783 fall 782 autumn 6030 focaccia 22809 flame grapes 11091 fall ingredients