grape schiacciata
A tuscan variation on focaccia.
Pronounced "ski-ah-CHA-ta," this dish is a Tuscan variation on focaccia. Try it with pecorino cheese and a glass of Valpolicella.
Photo by Ditte Isager September 2008, originally posted on http://dominomag.com/
Pronounced "ski-ah-CHA-ta," this dish is a Tuscan variation on focaccia. Try it with pecorino cheese and a glass of Valpolicella.Photo by Ditte Isager September 2008, originally posted on http://dominomag.com/
The Ingredients
Makes 1 loaf
1 lb. frozen pizza dough, thawed extra-virgin olive oil
¾ cup seedless black grapes or Concord grapes
1 ½ tsp. kosher salt
2 tbsp. fresh rosemary leaves
Heat oven to 400°. Place dough on an oiled baking sheet, and stretch into a free-form oval. Brush the top lightly with olive oil, and let rise until puffy, about 20 minutes. Using your fingers, dimple the dough all over and sprinkle with grapes, encouraging them into the holes. Drizzle with olive oil and sprinkle with salt and rosemary leaves. Bake 25 to 30 minutes, or until golden brown.
¾ cup seedless black grapes or Concord grapes
1 ½ tsp. kosher salt
2 tbsp. fresh rosemary leaves
Heat oven to 400°. Place dough on an oiled baking sheet, and stretch into a free-form oval. Brush the top lightly with olive oil, and let rise until puffy, about 20 minutes. Using your fingers, dimple the dough all over and sprinkle with grapes, encouraging them into the holes. Drizzle with olive oil and sprinkle with salt and rosemary leaves. Bake 25 to 30 minutes, or until golden brown.
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