Put some wow-factor on your next cheese platter with this easy bread – all the prep is done the day before.

Recipe & Styling Natalie Homan | Photographs Brendan Homan

Grape schiacciata
makes 2 small loaves

¾ cup milk
7g dried yeast
500g plain flour, plus extra for dusting
¾ cup water
2 tbsp olive oil, plus extra
1 tsp fine salt
200g dark grapes*, picked
4 tsp demerara sugar
2 tsp sea salt
2 tsp fennel seeds
1 rosemary sprig

Warm the milk to about 45C, place in a small bowl, sprinkle over the yeast and allow to activate (5-10 minutes). Place the flour into the bowl of a stand mixer fitted with the paddle attachment. Add the yeast mixture, water, olive oil and salt and mix until well combined – the mix will be quite soft but pulling away cleanly from the bowl. Liberally oil a large bowl, place the dough inside and coat well with the oil. Cover the bowl with clingfilm and place in the refrigerator overnight or for up to 3 days.

When ready to bake, line a baking tray with baking paper. Place the dough on a lightly floured bench. Form into a 20cm x 20cm square, cut in half and form each into loaves roughly 10cm x 20cm. Place onto the prepared trays, gently rub with olive oil and cover with clingfilm. Allow to prove for 2 hours.

Preheat oven to its highest setting and place a small tray of water on the base of the oven. Press deep indents into the dough with your fingertips and place a grape in each hole. Sprinkle each loaf with sugar, salt and fennel seeds and press in rosemary leaves. Drizzle with olive oil and place into the hot oven to bake for 20 minutes.

Serve bread warm or at room temperature. Schiacciata is best eaten on the day it’s baked and pairs perfectly with a firm goat’s cheese.

*Traditionally, wine grapes are used for this bread, as it is typically made during harvest. The seeds provide a pleasing texture. Otherwise, substitute for small, dark table grapes.

 

This recipe first appeared in the March 2021 issue of SALIFE magazine.