Schiacciata Recipes

SCHIACCIATA WITH GRAPES

Schiacciata with Grapes image

Provided by Food Network

Categories dessert

Time 1h11m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 pounds black grapes
1 pound bread dough, recipe follows
6 ounces sugar
Extra-virgin olive oil
Salt
1 1/2 cups warm water
1 envelope dry yeast
1 tablespoon honey
4 1/2 cups flour
1 teaspoon salt

Steps:

Preheat oven to 375 degrees F. Knead dough together with 4 tablespoons of oil, 2 ounces sugar and a pinch of salt. Roll half of it out thinly into a rectangular shape the same size as the baking tin. Grease the tin and line it with the thinly rolled out dough. Sprinkle this with 4 tablespoons of sugar and half of the grapes. Roll out the remaining dough and put this on top to form a second layer. Sprinkle with the rest of the grapes. Let in rise in a warm space, then sprinkle with remaining sugar and cook for 30 minutes or until well risen and golden brown.
Combine the water, yeast, and honey and let sit for 5 minutes or until the mixture is foamy. Add the flour and the salt and mix until well combined and a dough is formed. If the dough is too sticky, add a little more flour.
Turn out onto a lightly floured surface and knead until the dough is smooth, about 5 minutes. Place in an oiled bowl, cover, and let rise until doubled in a warm, draft-free spot, about 45 minutes to 1 hour.

SCHIACCIATA ALLA FIORENTINA OR ITALIAN EASTER CAKE

Schiacciata alla Fiorentina or Italian Easter Cake image

This is a traditional Italian cake made during Carnivale AND Easter. Some call it a 'Spongy Orange Cake' but we think the texture is between that and a regular cake. It is by far my husband's favorite cake of all time. I've topped it with Avon's Warm Orange Sauce which takes this dump-and-mix cake from GREAT to SPECTACULAR!

Provided by Candice

Categories World Cuisine Recipes European Italian

Time 1h10m

Yield 15

Number Of Ingredients 9

Ingredients

2 cups all-purpose flour
1 cup white sugar
7 tablespoons warm milk
¼ cup olive oil
1 orange, juice and zest
2 eggs
1 ½ tablespoons baking powder
1 teaspoon vanilla extract
½ teaspoon ground nutmeg

Steps:

Preheat oven to 360 degrees F (180 degrees C).
Grease a 9x13-inch baking dish with butter.
Mix flour, sugar, milk, olive oil, orange juice, orange zest, eggs, baking powder, vanilla extract, and nutmeg in a large bowl until batter is well combined.
Pour batter into the prepared baking dish.
Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 30 minutes. Let cool before serving.

Nutrition Facts : Calories 164.5 calories, Carbohydrate 28.2 g, Cholesterol 25.4 mg, Fat 4.6 g, Fiber 0.7 g, Protein 2.9 g, SaturatedFat 0.8 g, Sodium 159 mg, Sugar 14.9 g

SCHIACCIATA

Schiacciata image

Provided by Food Network

Categories side-dish

Time 2h10m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 cup lukewarm water
1 package instant dry yeast
2 cups bread flour, plus more for dusting
1/2 teaspoon kosher salt
1/4 cup extra-virgin olive oil
1 cup cherry tomatoes
2 teaspoons sea salt
4 sprigs fresh rosemary, leaves removed

Steps:

Preheat the oven to 400 degrees F.
Measure the water in a measuring cup, stir in the yeast and let develop for 10 minutes. It should look foamy when it's ready.
Meanwhile, add the flour and kosher salt to the bowl of a stand mixer fitted with a dough hook. Turn on to whisk together and run for a minute or so to create a well. With the mixer running, add the water and yeast in a stream. Turn the mixer up to speed 2 and knead until the dough comes away from the bowl and it looks smooth and feels elastic but still sticky, 5 to 7 minutes. Flour your hands and knead the dough for a minute on the counter.
Grease a large glass bowl with 2 tablespoons olive oil. Add the dough, flip on both sides and cover with a clean tea towel. Place the dough in a warm spot to rise until it is double in size, about 1 hour.
Spread a half sheet tray with the remaining olive oil. Lay the dough on top and stretch and pat out until it reaches 10-by-16-inches, an oval rough shape is ideal. Use your fingertips to press in small indentations. Sprinkle evenly with the cherry tomatoes, sea salt and rosemary leaves. Let rise again for 20 minutes.
Place on the middle rack of the oven and bake until puffed and golden, 20 to 25 minutes. Slice into wedges or squares for serving and drizzle with more olive oil, if desired.

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