Schiacciata Con Zibibbo

Cooking Instructions

Soak the raisins in lukewarm water for 20 minutes. Meanwhile, dissolve the yeast in the 3/4 cup lukewarm or hot water.

Place the flour in a large bowl and make a well in it. Pour the dissolved yeast into the well and mix with a wooden spoon until about one-third of the flour is incorporated into the yeast mixture. Cover the bowl with a cotton dishtowel and let stand until the "sponge" has doubled in size (about 1 hour).

Meanwhile, drain the raisins and pat them dry with paper towels. Place the olive oil and lard in a saucepan, along with the rosemary leaves, and saute very gently for 5 minutes, then remove the pan from the heat and let cool for 10 minutes.

When the sponge is doubled in size, pour half the contents of the saucepan, still lukewarm, over the sponge; then add 1/3 cup of the sugar, the egg, and all of the raisins. Stir everything into the sponge with a wooden spoon, then incorporate all the flour but 2 or 3 tablespoons.

Transfer the dough to a pasta board and knead until the remaining flour is incorporated and the dough is smooth (about 15 minutes).

Oil a jelly-roll pan. Place the dough on pan and spread it out with your fingers to cover the surface. Pour the remaining contents of the saucepan over dough and sprinkle with the remaining sugar.

Cover the pan with plastic wrap and let rest until the dough has doubled in size (about 1-1/2 hours).

Preheat the oven to 400 degrees.

When the dough has risen, bake in the preheated oven for 35 or 40 minutes, until the top is golden.

Remove from oven and serve, hot or cold, from the same jelly-roll pan.

Wine Pairing(s)

Pierre Delatour Bordeaux

Chateau des Graves Bordeaux Superieur

Domaine de la Vougeraie Gevrey-Chambertin 'Grand Vin De Bourgogne'

Penfolds 'Koonunga Hill' Shiraz

Chateau La Lande Bordeaux

Chateau Lafleur Pomerol

Chateau Smith Haut Lafitte Pessac-Leognan

Rosemount Shiraz

Kenwood 'Jack London' Zinfandel

August Briggs Cabernet Sauvignon