Schiacciata all'uva - Focaccia with grapes 1/01/2012

I used RamirOk’s formulation to make the Schiacciata all’uva. I didn’t have the brands of flours that RamirOk uses so I used the Mondako flour as the main flour and semolina durum flour as the whole wheat flour. I also changed the sea salt to kosher salt. My dough was only cold fermented since Friday, then was left out at room temperature to ferment more today, and also more fermenting of the dough while letting it proof in the pan two more times at room temperature. I replaced the brown sugar with raw sugar as a topping. I used 25 grams of raw sugar for the 12”x12” Schiacciata all’uva for the one topping.

I decided to bake at the hottest temperature my oven would get to (a little over 500 degrees F) for the first part of the bake, or until I thought the crust was set. When I thought it had baked enough at the higher temperature I lowered the oven temperature to 475 degrees F. The Schiacciata all’uva was baked on the second rack from the top of the oven, and when I saw the crust beginning to brown faster than the bottom, I moved the steel pan to the bottom rack of my home oven. The total bake time was 14 minutes.

Thanks RamirOk for posting about Schiacciata all’uva! I would never have thought of trying this type of focaccia if you wouldn’t have posted about it. You were right that the sweet explosion of the grapes with the sugar and fresh rosemary is a treat. The raw sugar I used gave the top crust a nice touch. It was just a little crunchy. The slices of focaccia had a very light crumb.

These are the pictures of the process I used and the final focaccia and the link to the thread on pizza making.com where RamirOk and dmavanagh posted their recipes and Peter (Pete-zza) figured them out in baker percents, if someone wants to try a different size pan.

http://www.pizzamaking.com/forum/index.php/topic,16883.0.html

Norma