Schiacciata Alluva Italian Sweet Bread With Grapes Recipes
SCHIACCIATA ALL'UVA (ITALIAN SWEET BREAD WITH GRAPES)
This sweet bread is often made in Tuscany during the wine grape harvest. Try to find seedless Concord grapes for this.
Provided by Scott Conant
Categories side-dish
Time 40m
Yield 8 to 10 servings
Number Of Ingredients 13
Steps:
- Heat a convection oven to 350 degrees F or a conventional oven to 375 degrees F.Spray a 9-by-13-inch baking pan with olive oil spray.
- Combine the sugar, flour, cornmeal, baking powder and orange zest in a stand mixer fitted with the paddle attachment on low speed.
- Add the cream and milk to the egg yolks and whisk together. Pour into the dry ingredients. Add the butter, Marsala and vanilla extract, and mix on low speed until combined, scraping the sides and bottom as needed. Add the grapes and mix briefly to disperse.
- Pour the batter into the prepared pan and bake until well browned on the bottom, about 20 minutes. Serve warm or at room temperature.
FOCACCIA WITH GRAPES (SCHIACCIATA CON L'UVA)
Categories Bread Fruit Dessert Side Bake Red Wine Winter Grape Gourmet Kidney Friendly Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 12 servings
Number Of Ingredients 9
Steps:
- For crust:
- Stir together yeast, wine, honey, and warm water in a large bowl until yeast is dissolved. Let stand until bubbly, about 10 minutes.
- Stir in 1 cup flour (mixture will be lumpy). Cover bowl with plastic wrap and a kitchen towel and let rise in a warm place until doubled in bulk, 40 to 50 minutes.
- Add oil, 1 1/2 cups flour, and sea salt and stir until a sticky dough forms.
- Knead dough on a floured work surface, gradually adding up to 1/2 cup more flour if necessary to keep dough from sticking, until dough is smooth and elastic but still soft, 8 to 10 minutes.
- Transfer dough to an oiled large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let rise in a warm place until doubled in bulk, about 1 hour.
- Turn out dough onto work surface and knead several times to release air. Cut dough in half. Roll out 1 piece of dough, keeping remaining piece covered, with a lightly floured rolling pin into a rough 12- by 10-inch rectangle. Transfer dough to a lightly oiled 15- by 10- by 1-inch baking pan and gently stretch to cover as much as possible of bottom (dough may not fit exactly).
- Scatter half of grapes over dough, then sprinkle grapes with 1/4 cup sugar. Roll out remaining piece of dough in same manner and put on top of grapes, gently stretching dough to cover grapes. Scatter remaining grapes and 1/4 cup sugar on top and gently press into dough. Cover pan with plastic wrap and a kitchen towel and let rise in a warm place until doubled in bulk, about 1 hour.
- Preheat oven to 400°F.
- Bake schiacciata in middle of oven until well browned and firm in middle, 40 to 45 minutes. Loosen sides and bottom of schiacciata with a spatula and slide onto a rack to cool. Serve at room temperature.
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