Schiacciata Sweet Flatbread With Grapes & Rosemary ##
An Original Recipe by Not Quite Nigella
- 3 cups bread flour
- 3/4 teaspoon active dry yeast
- 4 tablespoons olive oil plus 2-3 tablespoons (lemon flavoured olive oil also works well)
- 1 1/4 cup lukewarm water
- 1 teaspoon fine salt
- 150g/5ozs. seedless black grapes
- 1/3 cup sugar
- a few sprigs of rosemary
Step 1 - Fit an electric mixer with a dough hook and add the flour, yeast and 4 tablespoons of the oil and knead to combine on the lowest speed. Add the water - just add enough to make the dough elastic. Flours are different and you may need a little more or less. You don't want the dough to be overly sticky. Roll into a ball and grease a bowl with oil turning the ball of dough in the bowl so that it covered with oil. Cover with cling film. Allow to rise in a warm place for 1-2 hours or you can leave this in the fridge overnight which is what I did.
Step 2 - When it has risen, knead in the salt until combined well. Divide the dough in half and rest for 10 minutes. Take a rectangular baking tray and brush with oil. Spread out the dough onto the prepared tray - I find it easiest if I shape it into a rectangular shape before placing it in the tin and then just spread the dough out to the edges. You can also use a rolling pin to flatten it.
Step 3 - Take half of the grapes and place them on the dough, squashing them while placing them down. Sprinkle half of the sugar and then a tablespoon or so of oil on top. Take the remaining half of the dough and repeat the process laying it down on top of the other grape covered layer. Place grapes on top (I keep them whole for the top layer) and then repeat with the sugar and oil and add some sprigs of rosemary. Allow to rise in a warm area for 30-45 minutes until puffy.
Step 4 - Preheat oven to200C/400F. Press dimples into the dough with your fingers and then bake the dough for 25-30 minutes until golden.