Schiacciata all'uva - Focaccia with grapes

[buceriasdon]

Peter, I used .130 TF with San Blas AP 11.5 protein and La Perla Integral flour 13.21 protein. Same day dough. Like I said, next time more water, I used 58%, and overnight CF. I made it small so as to not have a lot of leftovers but people here at the hotel finished it off in no time. A reason to have another go at it soon.
Don

[buceriasdon]

I made a preferment last night and baked this afternoon. Take off on Silverton's recipe, very pleased with the way it turned out overall, anyways once again I barely got a picture and it was gone. Next time, more grapes!!
Don
add. A guest here was kind enough to bring one piece so I could get a pic........then poof,gone.

[RobynB]

Pretty pretty!!  That looks sooooo good!

[buceriasdon]

Thanks Robyn! I do believe I have got my go to recipe now once I get my grape amount sorted out. I have to use up the grapes I have on hand, so it's another one today. I'm dedicated to oven roasting the grapes, I find it concentrates the flavor and cuts back the water content. Hasta luego.
Don

[buceriasdon]

In the interest of science I wanted to see what a few unroasted grapes would do. One thing I noticed when pressing them into the dough was they wanted to come back to the surface more than the roasted grapes. My theory is the roasted grapes have somewhat of a wrinkled raisin like skin that better grips the soft dough plus perhaps having less moisture from baking. You can defiantly see the difference after baking. I sprinkled a bit more sugar on the top hence the darker browning, I like it better.
Don

[buceriasdon]

Oops, forgot the cut piece photo.

[dmcavanagh]

Don

I just happened to hit back on this thread and saw that you made the schiacciata, beautiful job. How did you like it, and will this be part of your regular pizza rotation? I had two ideas to change it up, cherries when in season, although pitting is a pia, and a dessert style pizza with "plum sweets". Plum Sweets" are chocolate covered pieces of prunes, absolutely delicious little morsels that would be outstanding for a dessert pizza.

[buceriasdon]

Hi Dave, Thanks but I really credit Nancy Silverton's focaccia recipe for whatever success I've had. If I ever see some Bob's Red Mill rye flour I'm going to bring it home with me, however I like the blend of the Integral flour available here also. I'll have to keep my eyes open for the chocolate covered prunes, can't say I've seen them around this part of the world.
Don

[dmcavanagh]

Don

Here's what to look for   http://store.sunsweet.com/merchant2/merchant.mvc?Screen=PROD&Store_Code=store&Product_Code=5022&Category_Code=CONFECT-CHOC-FRUIT_NUT

[buceriasdon]

Thanks Dave, I have to admit I don't go down the candy isle at the supermarkets but I will next time. Mexicans love sweets.
Don

[dmcavanagh]

Don, you usually find them with raisins, nuts and dried fruits near the produce aisle, at least that's the way it is around here. Have never seen them shelved in the candy aisle.

[buceriasdon]

Dave, They do things, how do I say, differently down here Only in Mexico have I seen a promotional package of tequila and dish soap together. I have no idea who thinks these things up or for that matter why.
Don

[dmcavanagh]