Schiacciata Con Zibibbo

Cooking Instructions

BAKING PAN

1 baking pan (16" x 11") greased with a bit of olive oil

PREPARATION

20 mins.

In a small bowl plump the raisins in warm water to cover for 20 minutes. Drain, pat dry with paper towels, and set aside. In a small saucepan heat the olive oil and lard and bring to a low boil. Drop in the rosemary leaves; simmer for 5 minutes. Remove from the heat and let stand to cool.

1 hour

Measure 1-1/2 cups flour into a mixing bowl and blend in the yeast. Form a well in the center of the flour; pour in the hot water. With a spatula pull in flour from the edges to make a thick batter/sponge. Cover with plastic wrap and let stand until the sponge has risen over the remaining flour, about 1 hour.

If using a processor, attach the plastic dough blade. Measure 1-1/2 cups flour into the work bowl and add the yeast. Pulse. Push the flour to the sides of the bowl. Pour the water into the center and, with a spatula, pull in the flour from the sides to form the sponge. Let rise, as above.

BY HAND OR MIXER

8 mins

When the sponge has risen and is bubbly, add 1/4 cup of the oil-rosemary mixture, 1/3 cup sugar, and the eggs.

Stir briskly with a wooden spoon or mixer flat beater until all of the ingredients are smoothly blended together.

Add flour to the batter, 1/2 cup at a time, stirring vigorously after each addition, until the dough is a rough, shaggy mass that can be lifted from the bowl and placed on the work surface. Or with a mixer, change to the dough hook.

KNEADING

15 mins.

Knead the dough for 15 minutes by hand or under the dough hook. Add sprinkles of flour if the dough sticks to your hands or does not clean the sides of the mixer bowl.

Three minutes before the dough is finished add the raisins which, if added earlier, would have been torn apart and would have discolored the dough. If the dough in the mixer does not accept the raisins, put the dough on the counter and work them into the dough by hand. Knead for 2 minutes.

BY PROCESSOR

5 mins.

Plump the raisins, then heat the oil, lard, and rosemary, as above.

When the sponge has doubled, add 1/4 cup of the oil rosemary mixture, 1/3 cup sugar, and the eggs. Pulse several times to blend.

Add flour, 1/4 cup at a time, through the feed tube, until the dough forms and rides with the plastic blade to clean the bowl.

KNEADING

5 - 6 mins.

With the machine running, knead for 50 seconds.

Remove the dough from the work bowl, sprinkle lightly with flour, and knead for a moment or so and then flatten into an oval. Spread half of the raisins over the dough, fold the sides over to cover them, and then begin kneading to get them into the dough. This will take about 4 or 5 minutes.

SHAPING

8 mins.

Prepare the pan by oiling it with 1 teaspoon of the oil mixture. Place the dough on the pan and spread it out with your fingers to cover the surface completely. Don't rush the dough or it may get stubborn and pull back. Walk away from it for a minute or two if the dough gets tense. Pour the remaining oil mixture over the dough and spread it with your fingers. Sprinkle the remaining 1/3 cup sugar over the top.

RISING

1 hour

It is not necessary to cover the pan because of the olive oil spread over the dough. Allow the dough to rise to double in volume, about 1 hour. The dough will have risen above the edge of the pan and be quite puffy. The surface will be irregular, with small pools of oil in the valleys.

(If prepared with a new fast-rising yeast at the recommended higher temperatures, reduce the rising time by half.)

PREHEAT

Preheat the oven to 375 20 minutes before baking. Be certain the large pan will fit comfortably into the oven with space left around the edges or the heat trapped underneath may scorch the bread.

BAKING 375

30 - 35 mins.

Bake for 30 to 35 minutes, or until the top is a golden brown. The thin bread will bake rapidly.

(If using a convection oven, reduce heat 50. The large pan may create a problem. If so, divide and fit the dough into 2 smaller pans. Leave one aside while the first is baking, about 30 minutes. Then do the second one.)

FINAL STEP

Remove from the oven. Cut into serving-size rectangles, and serve hot or cold.

This is a delicious bread warmed over and pieces split horizontally toast beautifully.

Wine Pairing(s)

Jerome Quiot Gigondas

Pepperwood Grove Chardonnay

Callaway 'Coastal' Cabernet Sauvignon

Buena Vista Pinot Noir

Nickel & Nickel 'Darien' Syrah

Chateau du Beau Vallon Saint Emilion

Ruffino 'Libaio' Chardonnay

Mirassou Chardonnay

Gordon Brothers Chardonnay

Chateau Clarke Baron Edmond de Rothschild