4 cups white bread flour
1 1/2 tsp instant yeast
2 tsp fine salt
1 1/3 cups warm water
1 cup shredded sharp cheese
2 tbsp finely chopped rosemary
1 lg bunch seedless grapes
Using a stand mixer: fit the dough hook and add flour,yeast,salt and water to the mixer bowl. Mix on low speed until combined, then add cheese, rosemary and oil mix for 10 minutes until smooth and silky. Shape dough into a round and coat with a little extra olive oil. Let rise in clean bowl covered with plastic wrap. When it has doubled in size turn out to a lightly oiled baking sheet measuring 10 by 14 inches.
Press dough in with fingers right into the corners. Let rise, covered for 30 minutes or until the bread looks puffed up . Press the grapes into the dough to cover the top pressing deep holes into the surface and drizzle the top generously with olive oil sprinkle with salt and rosemary.Preheat oven to 500. Bake for 10 minutes then turn oven down to 400 and bake for 10 minutes more. This bread is best eaten warm with a drizzle of honey.
Wine harvest is a special time of the year. The trees start to lose their leaves, the air turns crisp and there is a certain amount of excitement for the next years harvest. As the season draws to a close traditions abound. One being a festive celebration and a hearty meal after a long day of picking grapes
I've always had a fascination for bread. The smell, the kneading and the rising. The ebe and flow of the whole process.
Here is my version of Schiacciata co luva. A grape bread traditionally seen all over Italy in September on into October. No matter where you live food and wine have the power to transport you. This bread does that for me. The grapes bursting their juices into the dough which absorbs it. The smokey caramelized flavor you get around the edges. Honey, olive oil and Maldon salt create a finish to the rustic Focaccia that will make you want to make this every year.