Schiacciata AllUva Tuscan Grape Foccacia - flour

Method

• For The Dough:
• Prepare the dough for the schiacciata, this should be done the night before you need to bake it.
• In a stand mixer fitted with dough hook, combine 1 1/2 cup flour, yeast, and 1 cup water and mix on low until combined. This is a called a sponge. Cover the sponge with rest of flour, salt, and 2 T of olive oil, mix well and then slowly add the 1/2 cup water. You want the dough to be sticky so if you need more water, add bit by bit.
• Once dough comes together, turn mixer on high and let it go until it is smooth and elastic, leaving sides clean and hook covered. This will probably take about 5 minutes.
• Coat a large bowl with oil and put dough in and rub a bit more oil on top of dough. Cover with plastic wrap and put in a warm place and let rise. I let it go all night and if your more comfortable, put in fridge overnight.
• Assembling the Schiacciata:
• Turn oven to 350 Wash and pat dry the grapes and separate them from the stem, no need to deseed them, Tuscans eat them with the seeds and all.
• When the dough has risen, line a rectangular baking pan with some baking paper Take the dough out of the bowl with well-floured hands as (if it is successful), it will be very sticky! Divide the dough into two balls, one slightly larger than the other. Roll out the larger ball on a well-floured surface roughly to the size of your pan, no more than 1cm thick. Lay the dough in the pan, pushing the dough to the corners and sides with your fingers if necessary.
• Roll out the second ball of dough to the size of the pan and cover the grapes with this second layer of dough, rolling up the edges of the bottom layer of dough from underneath to the top, to close the schiacciata. Gently, with your fingers, push down on the surface of the dough to create little 'craters' all over.
• Cover the top with the rest of the grapes and sprinkle the remaining sugar over the top. Drizzle with olive oil and bake for about 35-40 minutes or until the dough becomes golden and crunchy on top and the grapes are oozing and cooked.
• Allow to cool completely. When ready to serve, cut into squares and dust generously with icing sugar, if using. This is best served and eaten the day of baking, or at the most the next day.