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grape harvest bread Mobile
Schiacciata What better way to bring in the Jewish New Year!

In honor of the harvest, Italians bake sugared-coated wine grapes strewn across an olive oil yeasted bread to make a traditional bread called schiacciata.
I am not Italian, nor did I ever taste this bread while traveling as a student in Italy.
But I had catering clients all over New York’s East Side near the bake shop Ecce Pane (“Behold the Bread”) and always found the time to go in there and get a slice of their memorable schiacciata.
This recipe comes from a longing and is an homage to that wonderful bakery slice, bursting with table grapes and aromatic seeds.
In our own markets, we enjoy an abundance of varietal grapes with many delicious flavorful domestic grapes that are seedless. This recipe uses the ruby reds and the black seedless that come into season through the fall and winter months.
This bread dough is made in two easy stages: first there is a biga, next the final dough.
The biga is an Italian starter/ sponge that provides the chewy texture the bread’s pull of interest while eating. I make the biga the night before, along with the infused olive oil.
The final dough gets quickly made in the standing mixer.
I hope this special bread will cast its riches and spells on you, too!
Note: pizza stones are cheap- I bought mine for ten dollars. This is a wonderful option if crust is your prime interest.

 Ingredients

 Biga (make the night before)
1½ cups flour
1 tablespoon sugar
2 packages dry yeast (not rapid)
1 cup water, baby bottle warm

Infused Olive Oil (make the night before)
½ cup extra virgin olive oil
1 teaspoon fennel seeds
1 teaspoon anise seeds
Final Dough (the following day)
2½ cups all-purpose flour
½ cups water, baby bottle warm
½ tablespoon salt

Garnish
3 cups seedless ruby red and black grapes: picked, stemmed and washed
1½ cups sugar
½ teaspoon fennel seeds
½ teaspoon anise seeds
½ cup sugar
olive oil and cornmeal (for the sheet pan)

Directions

 Biga (make the night before)
1½ cups flour
1 tablespoon sugar
2 packages dry yeast (not rapid)
1 cup water, baby bottle warm

Infused Olive Oil (make the night before)
½ cup extra virgin olive oil
1 teaspoon fennel seeds
1 teaspoon anise seeds
Final Dough (the following day)
2½ cups all-purpose flour
½ cups water, baby bottle warm
½ tablespoon salt

Garnish
3 cups seedless ruby red and black grapes: picked, stemmed and washed
1½ cups sugar
½ teaspoon fennel seeds
½ teaspoon anise seeds
½ cup sugar
olive oil and cornmeal (for the sheet pan)

 Notes

 Lauren Stacy Berdy earned her professional diploma from Ecole de Cuisine, La Varenne Paris, France in 1978, then spent a few years working in Europe before bringing it home. She spent more than three decades as a private chef-caterer. She now resides 130 paces from the beach with her husband in Hollywood, Florida, where she wrote Remaining Kosher Volume One: A Cookbook For All With A Hechsher In Their Heart. This eBook is available on iTunes. Volume Two is well on its way.

These recipe is an excerpt from:
Remaining Kosher Volume Two: A Cookbook for All with a Hechsher in Their Heart
UDJ Productions All text © 2016 Lauren Stacy Berdy All photos © 2016 John White

Recipe text and photos may be reproduced at KosherEye.com only with full credit to Lauren Stacy Berdy and Remaining Kosher Volume Two. Provided photos may be reproduced at KosherEye.com only in conjunction or promotion of the following recipe from Remaining Kosher Volume Two. All other rights reserved. No part of this publication may be reproduced or transmitted in any form, or by any means, electronic or mechanical, including photocopy, recording or any other information storage and retrieval system, without prior permission in writing from the publisher.

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