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Schiaccata Bursting with Raisins

Tarheel_Boy@webtv.net (Tarheel Boy)
Mon, 26 Feb 2007 13:09:12 -0500
v107.n008.4
Is it okay to bake something other than that damned no-knead bread?
;-)))  If so, here's one I made over the weekend.

Bob the Tarheel Baker

Schiaccata Bursting with Raisins

SPONGE

2 tablespoons active dry yeast
1/4 cup sugar
1 cup warm water
1 cup plus 2 teaspoons unbleached all-purpose flour

DOUGH

3 tablespoons Vin Santo or another sweet wine
3 tablespoons warm water
2 1/2 cups unbleached all-purpose flour
1 teaspoon sea salt
2 teaspoons aniseed, slightly crushed
1/2 cup (1 stick) unsalted butter or best quality lard, room
temperature, cut into 8 equal pieces

TOPPING

3 cups raisins that have been soaked in Vin Santo or another sweet wine
About 6 tablespoons turbinado sugar

To make the sponge:
Whisk the yeast and sugar into the warm water in a large mixing or 
mixer bowl and let stand until frothy, about 10 minutes. Stir in the 
flour in 2 additions, then cover tightly with plastic wrap and let 
stand until bubbling and doubled, about 30 to 45 minutes.

To make the dough:
Beat the liqueur and water into the sponge.  If you are making the 
dough by hand, mix together the flour, salt, and aniseeds and stir 
them into the yeast mixture in 2 additions.  Beat in the butter or 
lard 1 piece at a time and stir until well blended.  Knead on a 
lightly floured work surface for 7 to 10 minutes, or until stretchy 
and elastic.

If you are making the dough in a heavy-duty electric mixer, mix the 
flour, salt, and aniseeds into the yeast mixture with the paddle 
attachment.  Stir in the butter or lard 2 pieces at a time.  Change 
to the dough hook and knead for about 3 minutes, or until the dough 
is slightly sticky, elastic, and can be pulled into peaks with your fingertips.

First rise:
Place the dough in a lightly oilled container, cover tightly with 
plastic wrap, and let rise for 30 minutes.

Second rise:
Divide the dough into 4 equal pieces and roll each into a 
ball.  Place each one on parchment paper or on lightly floured 
rimless baking sheets or peels, cover with towels, and let rise for 1 
hour. About 30 minutes before you plan to bake, preheat the oven to 
425F with a baking stone inside, if you have one.

Shaping:
Lightly oil two 10-inch metal pie pans or springform cake pans.  Take 
1 round of dough and flatten it so it fills the bottom of the baking 
pan.  Cover it with a layer of wine-soaked raisins and sprinkle with 
about 1 tablespoon of turbinado sugar.  Flatten and stretch out a 
second ball of dough.place it on top of the raisins, and flatten it 
to cover the raisin layer.  Pinch the edges together very 
well.  Cover with a second layer of raisins, press them lightly into 
the dough, and sprinkle 1 to 2 tablespoons of turbinado sugar over 
the top. Repeat with remaining dough and raisins in the second baking pan.

Baking:
Place the baking pans in the oven on the baking stone and bake for 15 
minutes.  Reduce the temperature to 375F, tilt the pans to collect 
the sugar syrup, and spread it over the top of the dough. Continue 
baking until the top is golden brown 15 to 20 minutes.  Let cool for 
a few minutes in the pans, then slide the schiaccaiate out and let 
cool on a rack.

Makes two 10-inch schiacciate, serves 10 to 12.

Variation:  Use fennel seeds instead of aniseeds.

Source:  Carol Field's "Focaccia"