Tuesday, October 23, 2012

Grapes Schiacciata














Ingredients
Dough
340 g flour
100 g semolina
260 g warm water
70 g olive oil
1 teaspoon dry yeast
1 teaspoon salt
1 tablespoon sugar
1 teaspoon rosemary
Filling

400 g black grapes
1/2 teaspoon fennel seeds (I put 1/4 fennel powder)
1/2 tablespoon rosemary

Preparation

Dissolve the yeast in warm water with salt and sugar, then add rosemary, oil, flour and knead the dough elastic and a little sticky.

Then with your hands greased with oil, shaped the dough into a
rectangle, pressing slightly, then spread 300 g of grapes on half of the sheet,

then fold the dough repeatedly until the grapes are evenly distributed in the dough.
Take care to fold the dough gently to not crush the grapes.

















Transfer the dough to an oiled container, then cover and let it rise for an hour.

After it's risen, place the dough on a large oven tray that has been lined with baking sheet and press with your hands into a rectangle of about 12"x15"



















and let rise for 35 minutes.

Then distribute remaining grapes on the dough surface. Brush generously with olive oil and sprinkle 1 tablespoon sugar and some whole fennel seeds and rosemary.




 











Meanwhile, preheat the oven to 425F.
Bake for about 25 minutes at
425F until the crust is a golden brown and the grapes start to drip juice from them.
Serve warm or cold.


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