Sweet Italian Bread - Schiacciata
Makes 1 ea. 28-oz. loaf
Traditionally known as Schiacciata, this Tuscan sweet bread unites roasted grapes and blue cheese, a marriage of sweet tang and a savory creaminess. When dimpling the stretched dough with your ﬁngers, it’s good to be a bit aggressive—this process allows you to de-gas part of the dough while preserving gas in the non-dimpled sections, and prevents the dough from pufﬁng into a pita.
- 8 oz. seedless red grapes
- 1 ea. 28-oz. Wood Stone Dough ball
- 1 tsp. cinnamon
- 1 tsp. sugar
- 4 oz. fromage blanc
- 2 oz. blue cheese, crumbled
- Oven Temperature: 570-600 degrees
- Arrange the grapes in a shallow roasting pan. Place the pan in the raw landing zone and roast, rotating once, until the grapes begin to hiss and wrinkle. Remove the pan from the oven.
- Hand stretch the dough ball to a size of about 8 X 16-in. Dimple (ﬁnger dock) the freshly stretched dough using your ﬁngertips.
- With a spoon or small spatula, spread the fromage blanc evenly over the stretched dough, to within a ½-in. of the edge.
- Combine the cinnamon and sugar and sprinkle half of the mixture evenly over the dough.
- Add the braised grapes, remaining cinnamon sugar, and crumbled blue cheese.
- Bake the dough in the raw landing zone until golden brown on the side closest to the ﬂ ame. Rotate into the ﬁnishing zone, watching the top and bottom closely.
- Remove the bread when the top and bottom of the bread are both evenly browned. Transfer to a screen to cool. After a few minutes, transfer to a bread board with a serrated knife.