This recipe was a great hit last week – at school and at home! We rarely cook sweet dishes but when we do, the children obviously love it… I changed the original recipe calling for plain flour and butter to gluten-free flour and olive oil so that our coeliac and lactose-intolerant friends could also enjoy some baked goodies for a change. I hope you enjoy it too… happy baking!
Schiacciata con l’uva (sweet grape focaccia)
Fresh from the garden: grapes, eggs
Recipe source: adapted from a recipe by Jill Dupleix
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‘This is part shortbread & part cake, and is a very rustic, simple way to enjoy the last grapes of the season.’ And is also dairy and gluten-free!
Equipment:
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Ingredients:
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What to do:
- Sift flour and baking powder into a large bowl and mix in 125g caster sugar and a pinch of salt.
- Make a well in the centre and add the olive oil, stirring with the knife to gradually draw in the flour.
- Lightly beat one egg at a time and add to dough, stirring until mixed. Shape into a ball (if too soft, add an extra tablespoon of sifted flour), wrap in plastic film and refrigerate for one hour to help firm it up.
At the start of the lesson:
- Pre-heat the oven to 180C.
- Use a floured rolling pin to lightly roll out the dough or just pat it out with floured hands into a rough oval shape on a sheet of baking paper, then transfer, on the paper, to a baking tray.
- Wash and de-stem the grapes and cut in half lengthways. Scatter the grapes on top, half of them cut-side up, half cut-side down, pressing in lightly.
- Scatter with remaining sugar and bake for 15 minutes until golden, and a thin skewer inserted into the middle should come out clean.
- Turn out onto a wooden chopping board and cut into small squares or slices and place on serving plates.
- While the schiacciata is cooking you can make the dough for the next class before cleaning up!
Notes: How many different procedures are there in this recipe? What other foreign language recipe names can you think of? Why do we use a knife to mix the dough?
The Bondi Cook 