schiacciata_1.jpg (5911 bytes)Schiacciata (Tuscan Flatbread)

Our good friends and enthusiatic supporters of The Artisan,  Marco and Gabriella, and their daughter Costanza (Cossy),  live in Siena, and sent us recipes for Schiacciata con l’uva and Schiacciata Fiorentina.  Schiacciata means crushed, flattened or squashed in Italian, and is the name for flatbread in Tuscany.  Both savory and sweet versions of schiacciata are found there. In general, savory schiaciatta is made using bread dough as the base, much like the pizza and focaccia in other regions of Italy. The addition of olive oil and sugar to the bread dough results in a sweet schiacciata. When egg(s) is/are added, the schiacciata becomes more like a rustic pastry.

The recipes we received do not follow the usual sequence for a bread or yeast dough, and do not specify a fermentation and proofing phase. In the original version, the mixture is referred to as a composto (batter), rather than an impasto (dough). We asked Marco and Gabriella whether the leaven or lievito is yeast (lievito di birra) or baking powder (lievito in polvere). Their answer was that bread yeast is preferred, because schiacciata con l’uva and schiacciata fiorentina are both derived from bread, even though they contain sugar.

We did considerable research and uncovered numerous recipes for schiacciata con l’uva and schiacciata fiorentina. Some of the recipes contain baking powder as the leavening agent, and utilize quick bread methods, and other recipes contain active dry yeast, and utilize sweet yeast dough methods. We tested a variety of these recipes, and offer the selection below.

We also want to thank Kyle Phillips, a resident of Florence, for confirming that baking powder can be used in the preparation of schiacciata con l’uva and schiacciata fiorentina. We suggest a visit to Mr. Philips sites.  They can be found by clicking this  Small_Link_Button.jpg (1728 bytes) button.

 



Recipes for Schiacciata (Five recipes below)



Schiacciata con l’uva (Recipe # 1)

This is the original version of a Flatbread with Grapes , utilizing a Quick Bread Method

INGREDIENTS

1 Cup Water - (240 grams) - see Note 1
1 Cup Sugar - (200 grams)
2 Lg. Eggs
1 Pinch Aniseed
1 Lb. Grapes - Sm. Black or Red Flame  (454 grams)
6 Tbl. Olive oil - briefly fried with rosemary to flavor - cool
2 Tsp. Baking Powder
3 3/4 Cups Flour - unbleached, all purpose (500 grams)
2 Tbl Olive oil - to glaze
1 Tbl. Sugar - to glaze

Note 1: 1 cup of water is our addition to the ingredients. We don’t know if a liquid, such as water or milk, was left out because "liquid, as needed" is understood rather than indicated in the original recipe we received.

PREPARATION

Pour the water, the cooled rosemary flavored olive oil, sugar, aniseed, and eggs into a bowl and beat with a fork.  Add the grapes and baking powder to this mixture, and then gradually add the flour. Mix with a large fork, , being careful not to break the grapes.

Pour the mixture into a generously oiled   8 inch cake pans, spreading it with the fork.

Sprinkle the surfaces with olive oil and dust them with sugar to glaze.

BAKING

Preheat the oven to 350 F and bake for 30 minutes.


Schiacciata con l’uva (Recipe # 2)

This is a version of a Flatbread with Grapes utilizing a Direct Sweet Yeast Dough Method

INGREDIENTS

2 1/4 Tsp. Yeast - active dry or 1 small, fresh cake yeast
1 Cup Water - warm - 240 grams
6 Tbl. Olive oil - briefly fried with rosemary to flavor - cool
1 Cup Sugar (200 grams)
1 Pinch Aniseed
2 Lg. Eggs - beaten
3 3/4 Cups Flour - unbleached, all purpose (500 grams)
1 Lb. Grapes - Sm. black or Flame - halved
2 Tbl. Olive oil
1 Tbl. Sugar - to glaze

PREPARATION

Dissolve the yeast in warm water (1 cup), and let stand for 5-10 minutes. Combine the flavored olive oil, sugar, aniseed, and eggs. Add this mixture to the dissolved yeast, stirring until the ingredients are blended. Gradually add the flour, and continue to combine it with the other ingredients until the dough begins to hold together. Knead the dough to a soft consistency, continuing to knead until it is smooth and elastic

Cover the dough with a cotton towel, allowing it to rest until it is double in size (about 2 hours).

Roll or pat the dough out into 2 round portions, each about 12 inches in diameter. Place 1 portion in an oiled baking pan large enough to hold it, and cover with half the grapes. Cover this layer of dough and grapes with the second portion, the remaining grapes, and enough olive oil and sugar to glaze the surface.

Cover the schiaciatta with plastic wrap and allow it to rise again until doubled (about 1 hour).

Preheat the oven 400 F. Transfer the schiaciatta to the oven and bake until golden brown (approximately 30 - 35 minutes). Serve warm or cool.


schiacciata_3.jpg (9497 bytes)Schiacciata con l’uva (Recipe # 3)

This is a version of  a Grape Flatbread utilizing an Sweet Yeast Dough - Indirect Method

 

INGREDIENTS

Starter

2 1/4 Tsp. Yeast - active dry or 1 small cake yeast
1/4 Cup Sugar (50 grams)
1 Cup Water - warm (240 grams)
2 Lg. Eggs
1 3/4 Cup Flour - unbleached, all purpose (250 grams)

Filling

1 Lg. Grapes - Sm. black or Flame, halved (454 grams)
1/2 Cup Sugar - (100 grams)
Pinch   Aniseed

Dough

All   Starter from above
6 Tbl. Olive oil - briefly fried with olive oil to flavor
1/4 Cup Sugar (50 grams)
1 3/4 Cups Flour - unbleached all-purpose
2 Tbl. Flour - unbleached all-purpose

PROCEDURE

Starter

Dissolve the yeast and sugar in warm water (1 cup) and allow it to stand for approximately 5-10 minutes. Beat in the eggs and gradually add the unbleached all-purpose flour (1 3/4 cup plus 2 tablespoons), mixing until the flour is absorbed. Allow the starter to remain at room temperature until bubbly and double in size (approximately 30 minutes).

Preparation the Filling

Place the grapes in a large bowl. Add the sugar and aniseed and mix well until all the grapes are well coated with sugar. Let stand until needed.

Dough

Add the rosemary flavored olive oil (6 tablespoons) and the sugar (1/4 cup) to the starter, mixing well with each addition. Gradually add the unbleached all-purpose flour (1 3/4 cup plus 2 tablespoons) continuing to mix until the dough begins to hold together. Knead the dough to a soft consistency, continuing to knead until it is smooth and elastic.

Place the dough in a lightly oiled bowl. Allow it to rise until it is at least double in size (approximately 11/2 - 2 hours).

Gently turn the risen dough onto a flour dusted work surface. Divide the dough into two equal portions. Stretch each portion of dough into a round shape, approximately 16-inches in diameter. Place one piece of dough on the oiled pan and spread 1/2 of the sugared grape mixture over it. Cover this layer of dough and the sugared grape mixture with the second portion of dough, sealing the two edges by pressing them together. Poke holes in the dough with a small knife or skewer to let any trapped air escape. Spread the remaining sugared grape mixture on top of the dough.

Cover the schiacciata with a cotton towel, and allow it to rest until it has nearly doubled in size (approximately 1 hour).

BAKING

Oil a 14-inch pizza pan.

Preheat the oven to 400 F. Place the schiacciata in the oven, baking at 400 F for 15 minutes. Lower the oven to 375 F and continue baking another 10 – 15 minutes.

Remove the schiacciata from the oven and serve it slightly warm or cool.

Note: Each of the above sweet yeast dough schiacciata may be baked in a large springform pan or on a 16 by 11-inch baking pan, sizing and shaping it accordingly. Each portion of risen sweet yeast dough may also be shaped in one layer and topped with the grapes or the sugared grape mixture.



Schiaciatta alla Fiorentina (Recipe # 4)

This is the original version of  a Florentine Flatbread utilizing a Quick Bread Method

INGREDIENTS

8 Tbl. Milk
5 Tbl. Olive oil
10 Tbl. Sugar
2 Lg. Eggs
All   Zest from one orange
1 Tsp. Baking Powder
15 Tbl. Flour - unbleached all-purpose
3 Tbl. Sugar - Confectioners for dusting

PROCEDURE

Pour the milk, olive oil, sugar, orange zest, and eggs into a bowl and beat using a wooden spoon. Gradually add the baking powder and flour, and mix until they are absorbed.

Spread the mixture in an oiled baking pan to a height of 2 cm (approximately 3/4 inch).

BAKING

Preheat the oven to 350 F and bake for 30 minutes. Allow the schiaciatta to cool completely, and dust the surface with confectioner's sugar.



Schiacciata alla Fiorentina (Recipe # 5)

This is a version of a Florentine Flatbread utilizing a Direct Sweet Yeast Dough Method

INGREDIENTS

1/4 Cup Milk - warm - (60 ml)
3/4 Cup Milk - (180 ml)
2 Tsp. Yeast - active dry or 1 sm. cake yeast (16 grams)
3 Cups Flour - unbleached all-purpose
1/4 Cup Olive oil
1/2 Cup Sugar - granulated
All   Zest of one orange - grated
2 Lg. Eggs
3 Tbl. Sugar - Confectioners for dusting

PROCEDURE

Place the warm milk (1/4 cup) in a large bowl, add the yeast, and let stand 5 - 10 minutes. Combine the remaining milk (3/4 cup) with the dissolved yeast mixture. With a fork, gradually work in the flour (3 cups), mixing until it is absorbed. Transfer the mixture to the work surface and knead until a smooth and elastic dough is formed.

Place the dough in a lightly floured bowl and cover with a cotton towel. Let the dough rise until doubled in bulk (about 2 hours).

Remove the cotton towel from the bowl and work the olive oil, sugar, orange zest and eggs, into the dough, one at a time. Knead the dough until all the ingredients have been well absorbed. The dough will be soft and somewhat sticky.

Oil a 12 inch pizza pan. Shape the dough in the bottom of the prepared pan. Let rise at room temperature until doubled in size (approximately 1 hour)

BAKING

Preheat the oven to 350 F. Bake the schiacciata until just golden (about 25-30 minutes). Remove from the pan and immediately transfer to a wire rack. When completely cool, sprinkle with confectioner's sugar.


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Last Updated on: 06/03/99 12:51:33 AM