Red Grape and Fennel Seed Schiacciata

Preparation info
  • Makes


    small loaves
    • Difficulty


    • Ready in

      4 hr

Appears in
Slow Dough, Real Bread

By Chris J L Young

Published 2016

  • About

This is Victoria’s sourdough version of schiacciata con l’uva, a Tuscan member of the hearth-bread family that also includes focaccia and fougasse. Recipes often include rosemary, rather than fennel seeds, and may be topped with sugar instead of salt.


  • 500g/1lb 2oz/ cups white bread flour


  1. Mix the flour, semolina, starter, salt and water together thoroughly, until all of the ingredients have come together in a sticky mass with no dry bits remaining. Add the olive oil and work it gently into the dough. Place in a lightly oiled bowl, cover and leave to rest for 30 minutes.
  2. Give the dough a single fold, cover and leave to rest for another 30 minutes