Schiacciata all'uva - Focaccia with grapes

[RamirOk]

This is the fourth time I do a schiacciata all'uva and is the best I made. I just love the contrast of flavors and the sweet explosion in your mouth when you bite a grape, this is my recipe.

AP Flour              80%
Whole wheat flour 20%
Water                 70%
IDY                     .7%
Salt                     1%
EVOO                 2.5%

I left the dough in the fridge for 3 days, 3 hours on the counter then to the pan and put the grapes (I use seedless red grapes) pushing in to the dough more then I add EVOO and rosemary on top and sprinkle some sugar (I love brown sugar so I normally put a lot).
Let it rise for 1 to 2 hours and bake.

[buceriasdon]

Su focaccia se ve muy sabroso

Feliz Navidad
Don

[norma427]

This is the fourth time I do a schiacciata all'uva and is the best I made. I just love the contrast of flavors and the sweet explosion in your mouth when you bite a grape, this is my recipe.

AP Flour              80%
Whole wheat flour 20%
Water                 70%
IDY                     .7%
EVOO                 2.5%

I left the dough in the fridge for 3 days, 3 hours on the counter then to the pan and put the grapes (I use seedless red grapes) pushing in to the dough more then I add EVOO and rosemary on top and sprinkle some sugar (I love brown sugar so I normally put a lot).
Let it rise for 1 to 2 hours and bake.

RamirOk,

Wow, that sure looks delicious! 

Norma

[Pete-zza]

RamirOk,

I agree. That does look delicious. Are you using Mexican AP and whole wheat flour and, if so, which brands, or does that matter?

Peter

[JimmyG]

Wow, looks incredible. In fact, I may have to steal this recipe for Xmas day.

[dmcavanagh]

I saw this made on a video clip from Master Chef Australia and it looked unbelievably good. I too have been meaning to try this. Beautiful pie RamirOk!

[Greenline]

This looks beautiful and delicious! Is there no salt at all in the dough?

[parallei]

Beautiful!

[RamirOk]

Thank you all. 

Pete-zza,
I use the San Blas flour (mexican) and it does matters looking my previous results, the San Blas flour has a higher protein (11.5) and the whole wheat flour is from La Perla brand. When I use the Selecta  or other mexican brands I just had “OK” results there are too weak.

dmcavanagh,
I was inspired by that episode of MCA. 

Greenline,
Yes I forgot to put it in the recipe. 
It has a 1% of salt. I have made change in the post now. 

[buceriasdon]

Yes, San Blas is the highest protein flour I have found here also. However the only whole wheat type I can find here is called integral flour.
Don

[dmcavanagh]

RamikOk

Any chance you have the link to the MCA video? I used to have it stored in my "favorites", but my computer crashed and I lost it. If you can, I would appreciate you posting it here so I could recapture it in my "favorites"! Thanks.

[norma427]

RamirOk,

Do you mind telling what kind of pan you baked your masterpiece in?

Norma

[RamirOk]

dmcavanagh,
From the 34 min. I think.

<a href="http://www.megavideo.com/?v=GUSK9U3A" target="_blank" class="aeva_link bbc_link new_win">http://www.megavideo.com/?v=GUSK9U3A</a>

norma,
I bake it in a 12x12 Lloyd Sicilian pan.

[norma427]

norma,
I bake it in a 12x12 Lloyd Sicilian pan.

RamirOk,

Thanks for telling me what kind and size of pan you used. 

Norma

[Matthew]

A family favorite.  I did a batch this morning & am doing another batch tomorrow morning.

[RamirOk]

Norma,
No problem you've helped me to learn a lot.

Matthew,
Looks amazing and I glad to hear that it tastes as good as it looks, I love the appearance of the Schiacciata´s without using a pan.

This is one I did a few months ago and was without using a pan.

[Pete-zza]

RamirOk,

I was curious about the thickness factor you used with the recipe you posted. Can you tell me the total dough weight and/or the weights of the individual ingredients? That information will allow one to make the same focaccia but in different pan sizes.

Thanks.

Peter

[dmcavanagh]

Peter

I have the recipe written down somewhere and I think it states a pan size also. I'll get back to you at this thread as soon as I can locate the recipe.

[dmcavanagh]

Pete, here's the recipe from the Master Chef Australia show
420g flour
285g cool water
10g yeast (they used cake yeast)
10g salt
1 T evoo
if I remember correctly, they just spread it out on parchment in a generally rectangular shape (don't have measurements), and cooked it at 415 degrees for 15 minutes, directly on the oven floor.

[dmcavanagh]

@RamimOk

Thank you for that video link, I really appreciate that, I have added it to my favorites list!