Crushed dough with hazelnuts and blackberries

Crushed dough with hazelnuts and blackberries

Schiacciata con nocciole e more

By
From
The Italian Baker
Serves
6-8

This is a recipe inspired by a traditional “cake” from Tuscany, schiacciata all’uva. I say “cake”, because this preparation is closer to a sweet focaccia than a cake, and it also reminds me of pizza, due to the type of dough used. In Tuscany they make schiacciata all’uva using the same quality of grapes used to make Chianti wine. As grapes are not easy to find when not in season, let alone Chianti grapes, I came up with this variation to give you all the possibility of trying it at home. But if you happen to own a vineyard or you live in Tuscany and can get hold of the right quality of grapes, then be my guest and substitute grapes for the blackberries used here.

Ingredients

Quantity Ingredient
10g fresh yeast, cut into small pieces
180ml lukewarm water
300g plain flour
1 teaspoon salt
3 tablespoons caster sugar, plus extra for sprinkling
3 tablespoons extra virgin olive oil
220g ground hazelnuts
400g fresh blackberries

Method

  1. Put the yeast in a small bowl, add the water and stir until the yeast has completely dissolved. Place the flour, salt and sugar on the work surface and, using your hands, mix together into a mound. Make a well in the centre and pour the yeast mixture into the well, along with the oil.
  2. Using your hands, or a bread scraper, work the ingredients together to form a dough, then knead in the ground hazelnuts. Add a little extra flour if the mixture is too sticky. Form the dough into a ball, place in a large bowl and cover with a cloth. Put the bowl in a warm place and leave to prove until doubled in volume, about 1 hour.
  3. Preheat the oven to 180°C. Line a lipped baking tray, 20 x 30cm, with baking parchment and press the dough directly onto the tray, spreading it over the entire surface of the tray using your hands, but without kneading it; just press it inside the tray. Drop the blackberries onto the dough like a rain shower, sprinkle some sugar all over and bake in the oven for about 15 minutes, until lightly golden and springy to the touch.
  4. Leave to cool before cutting into squares to serve.
Tags:
baking
cakes
biscuits
Italian
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