Schiacciata di uva

A RECIPE TO CEL­E­BRATE HAR­VEST ( SCHIACCIATA MEANS ‘ SQUASHED’)

The Simple Things - - LIVING -

Serves 12

200g raisins 250ml vin santo or mosca­tel 850g strong white bread flour 2 scant tsp fast-ac­tion yeast 435ml warm wa­ter (100-110C) 1 ½ tbsp ex­tra vir­gin olive oil, plus ex­tra for brush­ing 450g black seed­less grapes, washed and stalks re­moved 2 tbsp de­mer­ara sugar 2 tbsp fen­nel seeds

you will need

A 33 x 22cm bak­ing tray

1 In a small pan, bring the raisins and vin santo or mosca­tel to a boil, then turn off the heat and set aside for at least 1 hour, prefer­ably overnight.

2 Mix the flour and yeast with 1 tsp salt. In a jug, com­bine the warm wa­ter with the olive oil. Pour into the flour mix­ture and com­bine, then knead un­til smooth and elas­tic. Or use a mixer with dough hook at­tach­ment.

3 Brush a thin layer of oil over the in­side of a large bowl and put the dough in­side, turn­ing it over in the oil. Cover with cling film or a plas­tic bag and leave in a warm place to rise un­til dou­bled in size (about 1 hour 30 mins).

4 Brush a 33 x 22cm bak­ing tray with oil. Di­vide the dough into two and roll half out to the size of the tray, push­ing it into the cor­ners. Drain the raisin mix­ture and spoon over the dough. Roll out the sec­ond half of dough to the same size and sand­wich over the first. Pinch the edges to join. Leave in a warm place, cov­ered with a clean tea towel, un­til risen (at least 30 mins).

5 Pre­heat oven to 190C/Fan 170C/ Gas 5. When the dough has risen, scat­ter over the grapes, then sprin­kle over the sugar and fen­nel seeds.

6 Bake in the pre­heated oven for 45 mins, un­til you have a golden crust and the grapes are bub­bling and re­leas­ing their juices. Cool on a wire rack for 15 mins, then cut into gen­er­ous slices to serve, with cof­fee or as a dessert in its own right.

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