Schiacciata all'Uva #BreadBakers

This month I am hosting the Bread Bakers with the theme of 'picnic breads.' I wrote: "This is pretty wide open to interpretation. Share a bread that would enhance a picnic. Maybe it's a homemade sandwich bread or the perfect pita. Get creative!"

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page. 

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com.

As I mentioned, I am hosting this month...inspired by all the summer picnics we have been having. Here's the line-up of picnic breads from the group...

• Baked Whole Wheat Kachori by Cook with Renu

• Checkerboard Rolls by Passion Kneaded

• Cheddar and Herb Loaf by Palatable Pastime

• Easy Sourdough French Country Bread by Karen's Kitchen Stories

• Eggless Fruit & Nut Chocolate Banana Loaf by Sneha's Recipe

• Garlic Herb Fan Rolls by A Messy Kitchen

• Hushpuppies by A Day in the Life on the Farm

• Niçoise Picnic Squares by Food Lust People Love

• Schiacciata all'Uva by Culinary Cam (you're here)

Al Fresco Dining and Picnics

We like to eat outside a lot. During temperate months, our patio table and chairs are always out. And, since we live on the central coast of California, it's out almost all year long.

But we also pack meals for picnic tables, parks, and the beach. All. Year, Long.

Whether we are packing sandwiches or charcuterie boards, there is always some kind of bread. For today's #BreadBakers event, I decided to share my favorite flatbread. It's from Tuscany and is made during the grape harvest, but I make it all the time.

Schiacciata all'Uva

Ingredients

• 2 cups warm water

• 1 Tablespoon active dry yeast

• 1 Tablespoon organic granulated sugar

• 5 cups flour, plus additional for kneading

• 1 Tablespoon freshly sea salt, plus more for sprinkling

• 1/2 cups extra-virgin olive oil

• 1/2 cups grapes (depends on size), sliced in half lengthwise

• red wine for drizzling

Procedure

Combine the warm water, yeast and sugar in a small bowl. Let the yeast bloom for 10-15 minutes - until frothy.

In a large mixing bowl, combine the flour, salt, and olive oil with the yeast mixture. Beat with a wooden spoon until the dough comes together. Continue to knead for 5 to 6 minutes until it becomes smooth and soft. Sprinkle with more flour if the dough is really sticky.

Coat the inside of the bowl lightly with olive oil and return the dough to the bowl and turn to coat. Cover it with a dish towel and put it in a warm place until the dough has doubled in size, at least 1 hour.

Line a jelly roll pan with parchment paper. Turn the dough into the jelly roll pan. Drizzle some olive oil over the top.

Stretch the dough to fit the pan. Then press the grapes into the dough. Sprinkle salt over the top, then drizzle with olive oil and red wine, if desired. Put the dough in the warm place until it has doubled in size again, about 30 minutes.

While the dough is in its final rise, preheat the oven to 425 degrees Fahrenheit. Bake the schiacciata for 20 to 25 minutes - until the bread is crisped and golden. Remove from the oven.

Sprinkle with more salt. Let cool for at least 5 minutes before slicing. Drizzle with more olive oil before serving.

That's a wrap for the August #BreadBakers event. The group will be back next month with a flatbread theme. Now I have to think of something else to share next month. Stay tuned!