Schiacciata all’uva (Grape Harvest Focaccia)

  • 1 3/4 cup water
  • 1 tablespoon active dry yeast
  • 2 teaspoons salt
  • 3 1/2 cups unbleached, Bread flour (King Arthur)
  • 1/4 cup extra virgin olive oil, plus extra for the pan
  • 1 teaspoon sea salt
  • 1 cup (200 g) raisins
  • 1 glass Vin Santo or another dessert wine
  • 1 pound seedless black grapes
  • 3 tablespoon brown sugar

Warm 1/3 cup of water to 110 F. Dissolve the dry yeast into the water and let it rest for 5 minutes.

Add the rest of the water and the flour, and mix until the dough come together. Add salt and olive oil and continue kneading until the dough becomes elastic (approximately 15 minutes). Put the dough into a lightly oiled bowl, cover and allow to rest until it doubles it size (approximately 2 hours).

Marinate the raisins in the wine for at least two hours or overnight.

After the first rise, oil a baking pan with oil. Divide the dough in half. Roll out each piece into an oval. Place one piece on the oiled baking sheet. Drain the raisins and spread them over the first dough round. Seal in the filling using the second round. Meanwhile, preheat oven to 450 degrees and set a rack in the lower third. Cover the dough evenly with the grapes, lightly pressing them into the dough, and sprinkle the brown sugar on the top. Allow the dough to rise again until doubled in bulk, about 30 minutes. Bake until deep golden, about 40 minutes.