- 3/4 c. warm water
- 1 pkg. (2tsp) yeast (I use Saf yeast. it speeds up the rising time)
- 1 tsp + 1 Tb. sugar
- 1/3 c. olive oil, plus extra for brushing
- 2 c. flour (I used unbleached, all purpose)
- 1/2 tsp salt
- 2 cups stemmed small seedless black or red grapes
- 1/2 c. chopped walnuts (not a fan of walnuts, so I used sliced almonds)
Combine the water, yeast and 1 tsp. sugar in a small bowl. Whisk briefly to combine and set aside for 5-10min. until foamy. Whisk in 1/3 cup of the olive oil.
Whisk the flour and salt together in a large bowl. Make a well in the center and gradually pour the yeast mixture, using your hands or fork to incorporate the flour little by little. When the dough begins to come together, add half of the grapes and mix with your hands to incorporate them into the dough. Turn the dough onto a floured surface and knead it for 5 min. until smooth, breaking the skins of some of the grapes as you knead.*NOTE: The book did not state or even elude to just how sticky this process becomes, so I would stress on folding the grapes into the dough as much as you can...seriously.* If grapes roll out of dough, knead the dough without them and then work them in quickly at the end.
Alternatively, use an electric mixer with the dough hook attachment. After the flour and salt are whisked together, beat on low and gradually add the yeast mixture. When the dough comes together, add half of the grapes. Turn the mixer to med-low speed and mix until smooth, about 2 min.
For the dough into a ball and place it in a lightly oiled bowl. Brush the top with oil and cover with plastic wrap. Set aside until the dough has doubled in size, 1 1/2 - 2 hours. (Not only did I use Saf yeast, but I also microwaved a rice bag, wrapped it in plastic, oiled it, and set it with the dough, cutting the rise time to around 30 min!)
Brush a 13x9in baking sheet (or casserole dish) GENEROUSLY with oil, including sides. Press the dough into the prepared pan. Sprinkle walnuts (or almonds) and remaining cup of grapes on top and press down to flatten into dough. Brush top with oil and set aside to rise for additional 30 min.
While dough is rising, preheat oven to 425 F. Sprinkle remaining 1 Tb. sugar over the top of dough and bake for 20 min.
Reduce temperature to 350F and bake schiacciata for an additional 10 min., til golden brown. Let cool for 5 min. in the pan, then turn out onto a cool rack or wooden board and serve warm.
This next recipe was taught to me by my friend Tamara, out in Norfolk. She cooks like you wouldn't believe and her philosphy with cooking was to not be intimidated by recipes and to just try. I'll be adding some other recipes I learned from her in the future, like her awesome pie crusts (yum!), but for now on to something entirely too good to pass up.
- 4 large sweet onions, peeled and cut into rings
- 1/4 c. butter
- around 4 Tb. flour
- 6 c. beef stock ( I use the beef boulion granules, so 6 c. water with 6 tsp granules)
- 2 c. water
- 3/4 c. creamed sherry ( you can use plain sherry, but I'd suggest creamed. Sooo much better! thankyou, Tim!)
- around 2 tsp salt, plus whatever to taste
- french bread loaf, or baguette
- mozzerella cheese, shredded or sliced
Melt the butter in a large soup pot, over medium heat. Add the onion rings and stir to coat rings in the melted butter. This is the longest part. The longer your onions are cooked and browned, the better your soup will taste. In the beginning, your onions will fill the pot like this
at around an hour of cooking they should look like this.
When your onions are nicely sauteed down and brown, add the flour and stir together til you get a oatmeal-like consistency.
Add your beef broth, water, salt and sherry. Bring to a boil and keep at a low boil for about 4-5 min, stirring occasionally. If you can still see some flour bits, whisk the soup a little til they break up. At this point, taste and add more salt if you'd like.
Slice your bread and place one slice into every soup bowl. Place your cheese ontop of the bread and then ladle the soup overtop, melting the cheese.
If you have oven proof bowls, ladle the soup in first, place the bread slice ontop of the soup, topped with the cheese and broil til your cheese is nice and melted.