Red Grape And Fennel Seed Schiacciata
- 30m Prep Time
- 20m Cook Time
- 50m Ready In
A rustic Italian flatbread studded with red grapes and fennel seeds. The dough is enriched with olive oil and made with a rye sourdough starter for a tangy flavor.
Ingredients
- 1 1/10 lbs white bread flour
- 7/10 oz semolina
- 3 8/15 oz rye sourdough starter
- 2/11 oz fine/table salt
- 2/3 lbs tepid water
- 2 1/9 oz olive oil
- 2 tbsp olive oil
- 5/9 lbs seedless red grapes
- fennel seeds
- coarse sea salt flakes
Nutrition (per serving, estimated)
Estimated based off 7 of 10 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 162 mg
- Iron: 27.1 mg
- Magnesium: 265 mg
- Phosphorus: 879 mg
- Potassium: 1559 mg
- Zinc: 7.28 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 1/10 lbs white bread flour
- 7/10 oz semolina
- 3 8/15 oz rye sourdough starter
- 2/11 oz fine/table salt
- 2/3 lbs tepid water
- 2 1/9 oz olive oil
- 2 tbsp olive oil
- 5/9 lbs seedless red grapes
- fennel seeds
- coarse sea salt flakes
Let's Cook
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Step 1.
In a large bowl, combine 500g white bread flour, 20g semolina, 100g rye sourdough starter, 5g fine salt, and 300g tepid water. Mix thoroughly until all ingredients come together in a sticky mass with no dry bits remaining. Add 60g olive oil and work it gently into the dough. Transfer the dough to a lightly oiled bowl, cover, and let rest for 30 minutes.
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Step 2.
After 30 minutes, give the dough a single fold: lift one edge and fold it over the center, then repeat from the opposite edge. Cover and let rest for another 30 minutes.
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Step 3.
Repeat the fold and rest process three more times (for a total of four folds). After the final fold, the dough should be very smooth and stretchy. Cover the bowl and refrigerate overnight (at least 8 hours).
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Step 4.
The next day, remove the dough from the refrigerator and let it sit at room temperature for at least 1 hour to warm up. Lightly oil a work surface, turn the dough out, and divide it into 2 equal pieces. Gently shape each piece into a ball, cover with a damp cloth or plastic wrap, and let relax for 30 minutes.
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Step 5.
Lightly flatten each dough ball with the heel of your hand to form a circle about 1 cm thick. Place each circle onto a baking sheet lined with non-stick baking parchment. Cover and let prove (rise) for 2 hours at room temperature.
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Step 6.
Drizzle 1 tablespoon of olive oil over each piece of dough and spread it evenly across the surface. Gently squeeze 250g seedless red grapes until they break (they should crush slightly), then press the grapes deep into the dough, distributing them evenly. Sprinkle the tops with fennel seeds and coarse sea salt flakes to taste. Cover and let prove again while the oven heats up.
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Step 7.
Preheat the oven to 240°C (220°C fan)/475°F/gas 8-9. Bake the loaves for 15-20 minutes, until risen and pale golden. Remove from the oven and transfer to a wire rack to cool slightly before serving.