Author Topic: Schiacciata all'uva - Focaccia with grapes  (Read 14417 times)

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Offline RamirOk

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Schiacciata all'uva - Focaccia with grapes
« on: December 22, 2011, 09:01:28 AM »
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.
« Last Edit: December 22, 2011, 05:00:53 PM by RamirOk »


buceriasdon

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Re: Schiacciata all'uva - Focaccia with grapes
« Reply #1 on: December 22, 2011, 09:10:42 AM »
Su focaccia se ve muy sabroso :D

Feliz Navidad
Don
« Last Edit: December 22, 2011, 09:12:38 AM by buceriasdon »

Offline norma427

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Re: Schiacciata all'uva - Focaccia with grapes
« Reply #2 on: December 22, 2011, 09:21:17 AM »
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
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Offline Pete-zza

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Re: Schiacciata all'uva - Focaccia with grapes
« Reply #3 on: December 22, 2011, 01:20:48 PM »
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

Offline JimmyG

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Re: Schiacciata all'uva - Focaccia with grapes
« Reply #4 on: December 22, 2011, 01:56:23 PM »
Wow, looks incredible. In fact, I may have to steal this recipe for Xmas day.
Discovery consists of seeing what everybody has seen and thinking what nobody has thought.

Offline dmcavanagh

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Re: Schiacciata all'uva - Focaccia with grapes
« Reply #5 on: December 22, 2011, 03:54:15 PM »
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!
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Offline Greenline

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Re: Schiacciata all'uva - Focaccia with grapes
« Reply #6 on: December 22, 2011, 04:21:48 PM »
This looks beautiful and delicious! Is there no salt at all in the dough?

parallei

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Re: Schiacciata all'uva - Focaccia with grapes
« Reply #7 on: December 22, 2011, 04:38:05 PM »
Beautiful!

Offline RamirOk

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Re: Schiacciata all'uva - Focaccia with grapes
« Reply #8 on: December 22, 2011, 05:05:50 PM »
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

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Re: Schiacciata all'uva - Focaccia with grapes
« Reply #9 on: December 22, 2011, 05:26:19 PM »
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

Offline dmcavanagh

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Re: Schiacciata all'uva - Focaccia with grapes
« Reply #10 on: December 22, 2011, 06:20:07 PM »
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.
Rest In Peace - November 1, 2014

Offline norma427

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Re: Schiacciata all'uva - Focaccia with grapes
« Reply #11 on: December 22, 2011, 06:29:36 PM »
RamirOk,

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

Norma
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Offline RamirOk

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Re: Schiacciata all'uva - Focaccia with grapes
« Reply #12 on: December 23, 2011, 12:34:42 AM »
dmcavanagh,
From the 34 min. I think.
http://www.megavideo.com/?v=GUSK9U3A

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

Offline norma427

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Re: Schiacciata all'uva - Focaccia with grapes
« Reply #13 on: December 23, 2011, 07:53:49 AM »

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

RamirOk,

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

Norma

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Offline Matthew

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Re: Schiacciata all'uva - Focaccia with grapes
« Reply #14 on: December 24, 2011, 02:39:56 PM »
A family favorite.  I did a batch this morning & am doing another batch tomorrow morning.

Offline RamirOk

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Re: Schiacciata all'uva - Focaccia with grapes
« Reply #15 on: December 25, 2011, 09:06:08 PM »
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.

Offline Pete-zza

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Re: Schiacciata all'uva - Focaccia with grapes
« Reply #16 on: December 28, 2011, 07:54:17 PM »
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


Offline dmcavanagh

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Re: Schiacciata all'uva - Focaccia with grapes
« Reply #17 on: December 29, 2011, 06:13:17 AM »
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.
Rest In Peace - November 1, 2014

Offline dmcavanagh

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Re: Schiacciata all'uva - Focaccia with grapes
« Reply #18 on: December 29, 2011, 02:17:19 PM »
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.
Rest In Peace - November 1, 2014

Offline dmcavanagh

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Re: Schiacciata all'uva - Focaccia with grapes
« Reply #19 on: December 29, 2011, 05:18:52 PM »
@RamimOk

Thank you for that video link, I really appreciate that, I have added it to my favorites list!
Rest In Peace - November 1, 2014

Offline norma427

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Re: Schiacciata all'uva - Focaccia with grapes
« Reply #20 on: December 29, 2011, 07:32:44 PM »
RamirOk,

I forgot to ask you before, but did you oil your pan before baking?

Thanks,

Norma
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Offline RamirOk

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Re: Schiacciata all'uva - Focaccia with grapes
« Reply #21 on: December 29, 2011, 09:51:48 PM »
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

I don't remember the total dough weight but here are the weights of the individual ingredients:

Flour:                            256 g
Whole wheat flour:           64 g
Water:                          221 g
IDY:                            2.21 g
Salt:                       3.16 g
Olive Oil:                         7.89 g

I'll be waiting for your results to know what TF I use.

RamirOk,

I forgot to ask you before, but did you oil your pan before baking?

Thanks,

Norma

Yes I just brush a little on the corners and made an X in the middle.
« Last Edit: December 29, 2011, 09:54:18 PM by RamirOk »

Offline norma427

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Re: Schiacciata all'uva - Focaccia with grapes
« Reply #22 on: December 30, 2011, 07:36:05 AM »

Yes I just brush a little on the corners and made an X in the middle.

RamirOk,

Thanks so much!  :)  If I find time I want to try your Focaccia with grapes this weekend!

Norma
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Offline Pete-zza

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Re: Schiacciata all'uva - Focaccia with grapes
« Reply #23 on: December 30, 2011, 10:03:01 AM »
I don't remember the total dough weight but here are the weights of the individual ingredients:

Flour:                            256 g
Whole wheat flour:           64 g
Water:                          221 g
IDY:                            2.21 g
Salt:                       3.16 g
Olive Oil:                         7.89 g

I'll be waiting for your results to know what TF I use.

RamirOk,

Thank you very much for the information on the quantities of ingredients you used. I took the liberty of manipulating the numbers to be able to use them in the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html. The resulting dough formulation looks like this:

San Blas AP/La Perla WW Flour Blend*(100%):
Water (69.0625%):
IDY (0.69063%):
Salt (0.9875%):
Olive Oil (2.46563%):
Total (173.20626%):
320 g  |  11.29 oz | 0.71 lbs
221 g  |  7.8 oz | 0.49 lbs
2.21 g | 0.08 oz | 0 lbs | 0.73 tsp | 0.24 tbsp
3.16 g | 0.11 oz | 0.01 lbs | 0.57 tsp | 0.19 tbsp
7.89 g | 0.28 oz | 0.02 lbs | 1.75 tsp | 0.58 tbsp
554.26 g | 19.55 oz | 1.22 lbs | TF = N/A
*The San Blas AP/La Perla WW Flour Blend comprises 256 grams (80% of the total blend) San Blas Mexican all-purpose flour and 64 grams (20% of the total) Mexican whole wheat flour (Integral)

For your 12" x 12" Lloyd/PizzaTools Sicilian style pan, the thickness factor is 19.55/(12 x 12) = 0.13577. That is the number that one would use with the Rectangular option in the expanded dough calculating tool for a different size pan. The results might be slightly different if the pan is straight-sided or the slope of the sides of the pan is different than the Lloyd/PizzaTools pan. However, those differences shouldn't materially affect the results. Of course, with a different size pan, it will be necessary to adjust the amounts of the all-purpose and whole wheat flours to retain the 80/20 split. For those who do not have a rectangular/square pan but would like to try your recipe in a round pan, it is possible to use the above thickness factor with the Round option in the expanded dough calculating tool. But, whether the shape is rectangular/square or round, some adjustment to your particular bake time and temperature may be needed for sizes and shapes other than what you used .

For those who might use U.S. flours, the results might also be somewhat different because because both of the Mexican flours contain added ascorbic acid (Vitamin C) and both contain benzyol peroxide, which is a food additive that bleaches the flours. Also, the La Perla whole wheat flour contains azodicarbonamide. Azodicarbonamide is an additive that is used as a substitute for bromates (for more detail, see http://www.garudaint.com/product.php?id=86). In terms of protein content, the San Blas all-purpose flour has a nominal protein content of 11.5% (a bit less than the 11.7% protein content of the U.S. King Arthur all-purpose flour) and the La Perla whole wheat flour has a nominal protein content of 14% (the King Arthur whole wheat flour--the regular, not the white whole wheat flour--has a protein content of 14.2%).

Peter
« Last Edit: December 30, 2011, 10:33:09 AM by Pete-zza »

Offline Pete-zza

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Re: Schiacciata all'uva - Focaccia with grapes
« Reply #24 on: December 30, 2011, 10:28:48 AM »
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.

Dave,

Thank you very much for the dough formulation. Using the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html, this is what the dough formulation you posted looks like:

Flour (100%):
Water (67.857%):
CY (2.381%):
Salt (2.381%):
Extra Virgin Olive Oil (3.2143%):
Total (175.8333%):
420 g  |  14.81 oz | 0.93 lbs
285 g  |  10.05 oz | 0.63 lbs
10 g | 0.35 oz | 0.02 lbs |
10 g | 0.35 oz | 0.02 lbs | 1.79 tsp | 0.6 tbsp
13.5 g | 0.48 oz | 0.03 lbs | 3 tsp | 1 tbsp
738.5 g | 26.05 oz | 1.63 lbs | TF = N/A

Obviously, if the focaccia is made in free form, it is hard to know over what area to spread the dough. However, if we use the same thickness factor as I calculated for RamirOk's dough formulation (0.13577), the area over which to spread the dough would be 26.05/0.13577 = 191.87 square inches. Obviously, there are endless combinations of width times length that would be equal to about 192 square inches. But, for the above example, a 12" x 16" pan such as shown at the Lloyd Pans website at http://www.lloydpans.com/ProductDetail/H76F-16X12X2-PSTK_1525x1125x2-76-1625x1225-Top-Pstk-Nesting-Pan-0, with a surface area of 192 square inches (12 x 16 = 192), should be just about perfect. Alternatively, one can use RamirOk's thickness factor with the above baker's percents and the Rectangular option in the expanded dough calculating tool to scale the recipe to just about any pan size (round sizes are also possible). Of course, some adjustments may have to be made to bake temperature and time for larger or smaller focaccias.

Peter