10/2/2010 Chef in the Market demo: Cathy Whims, Nostrana

Adapted from foods of Italy, Bugialli

Serves 8-10

For the sponge:

1 C unbleached all-purpose flour

1 oz. fresh compressed yeast, or 2 packages (4 t) active dry yeast

¾ cup lukewarm or hot water, depending on the yeast

For the dough:

2 ½ C unbleached all-purpose flour

2 T extra virgin olive oil

Pinch of salt

Scant ½ C lukewarm water

Plus:

2 ½ lbs. red wine grapes (not Concord), or 2 ½ lbs. seedless ruby grapes

1 C granulated sugar

½ t fennel seeds

• Prepare the sponge
• Put the cup of flour in a bowl and make a well in it.
• Dissolve the yeast in the water and pour it into the well.
• Mix the dissolved yeast with a wooden spoon, incorporating the flour.
• Cover the bowl with a cotton dish towel and put it in a warm place.  Let stand until the sponge has doubled in size (about one hour).
• Meanwhile remove the stems from the grapes.  Carefully wash the grapes in cold water.  Then pat them dry with paper towels and put them in a large crockery or glass bowl.
• Add the sugar and fennel seeds.
• Mix well with a wooden spoon so that the grapes are well coated with the sugar.
• Let stand until needed.
• Arrange the 2 ½ C of flour in a mound on a pasta board; then make a well in the flour.
• Pour the sponge into the well along with the olive oil, salt and water.
• Use a wooden spoon to mix together all the ingredients in the well.
• Then start mixing with your hands, absorbing the flour from the inside rim of the well little by little.
• Keep mixing until all but about 5 T of the flour is incorporated.
• Then knead the dough with the palm of your hand, incorporating the remaining flour in a folding motion, until the dough is homogeneous and smooth (about 2 minutes).
• Oil a 14 in. pizza pan
• Divide the dough in half.
• With a rolling pin, roll out both pieces into round shapes, about 167 inches in diameter.
• Lay one piece on the bottom of the oiled pan, covering even the sides of the pan.
• Distribute half of the sugared grapes over the layer of dough, cover with the other layer of dough, and seal the two edges together all around by pressing them together.
• Distribute the remaining grapes on top of the schiacciata, cover the pan with a cotton dish towel, and let rest until the schiacciata has risent to almost double in size (about 1 hour).
• Preheat the oven to 375 degrees.
• When the dough has doubled in size, remove the towel and bake the schiacciata for 1 hour.  Remove from the oven and let cool completely (about 1 hour).
• Serve from the pan or on a board to preserve its rustic character, slicing it like pizza.