Schiacciata Con Zibibbo with Blood Orange Raisins

Schiacciata con Zibibbo with Blood Orange Raisins

Submitted by: Craig Ponsford - Ponsford's Place - San Rafael, CA

Schiacciata (SKI-A-CHA-TA) means crushed or flattened, and Zibibbo refers to a specific grape variety, popular in Italy for making into raisins or wine.

FORMULA

PROCEDURE

Posted July 10, 2012 by Gary
Schiacciata (SKI-A-CHA-TA) means crushed or flattened, and Zibibbo refers to a specific grape variety, popular in Italy for making into raisins or wine.

  • Ready Time :
    0 min

Servings

Ingredients

    Directions

    • 24 hours in advance, macerate raisins in blood orange agumato*.
    • Toast and grind anise seeds.
    • 12 hours before final mixing, mix the sponge ingredients until a cohesive dough is formed. Move to a covered container and let rise, for 12 hours at 75°F.

    Final dough

    • Break biga into small pieces and mix with flour, salt, yeast, water and raisin juice concentrate in a spiral mixer on low for 15 minutes to get an improved mix.
    • Slowly drizzle olive oil and mix over a 5 minute period, on low speed until absorbed.
    • Flake in soft butter over 1 minute more, on low speed until it is absorbed.
    • Add raisins and mix to disperse evenly, reserving 50 g per 300 g of dough for topping.

    Shaping and proofing

    • Let dough ferment for two hours in a covered container with 2 folds at 40-minute intervals.
    • Turn out dough after the second hour and divide into 300 g or 3 kg (1/2 sheets) pieces, and gather loosely into a ball.
    • Set in generously oiled 6″ round cake pans flipping once to coat well (for the 1/2 sheet, oil the top well).
    • Dimple heavily with fingers.
    • Proof for 45 minutes, top with 50 g each of raisins and applesauce and dimple again (for 1/2 sheet, 500 g of each).
    • Proof for 15 minutes more.

    Baking

    • Bake at 350° F on low convection for 25 minutes.
    • De-pan and  cool on rack.

    * Any citrus infused olive oil will do. Or, using water and try accenting with a dash of muscato wine, zest or Grand Marnier.

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