Red Grape and Fennel Seed Schiacciata

Name: Red Grape and Fennel Seed Schiacciata
Prep time: 3 h 30 min
Cook time: 15 min
Total time: 3 h 45 min
Yield: Makes 2 small loaves
Cuisine: Italian
Ingredients: 300g/10½oz/1¼ cups tepid water; coarse sea salt flakes, for sprinkling; 5g/1 tsp fine/table salt; 60g/2¼oz/generous ⅓ cup olive oil, plus 2 tbsp for drizzling; 100g/3½oz/scant ½ cup rye sourdough starter; 500g/1lb 2oz/3½ cups white bread flour; 20g/2 tbsp semolina; 250g/9oz/2–2½ cups seedless red grapes; fennel seeds, for sprinkling

Preparation info

Makes
2
small loaves

Difficulty
Easy
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.

Ingredients

500g/1lb 2oz/3½ cups white bread flour

Method

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.
Give the dough a single fold, cover and leave to rest for another 30 minutes