2 tablespoons (1fl oz) (30g) Vin Santo, sherry, or port wine
1 1/4 cups (7oz) (200g) Raisins
8 oz (230g) Total
Pour the alcohol over the raisins and soak thoroughly, overnight if possible.
Drain before using. Reserve any liquor as a reward for later.
5 teaspoons (3/4 oz) (20g) Granulated sugar
1/5 oz (5g) Fresh yeast or 1/2 teaspoon (1/10 oz) (2.5g) active dry yeast
scant 1/2 cup (3 1/2 fl oz) (100g) Water (at 95°F [35°C])
1/2 cup plus 1tablespoon Unbleached all-purpose flour (2 2/3 oz) (75g)
7 oz (200g) Total
Dissolve the sugar and yeast in the water. Pour some of this onto the flour
to make a paste. Mix until smooth, then gradually add the rest of the yeasty
water. Whisk all together. Leave, covered, in a warm place until the ferment
rises and then drops. This should take 40-60 minutes.
1 cup (7oz) (200g) Ferment (from above)
1 1/4 cups (8oz) (230g) Soaked raisins (from above)
3/4 cup plus 1 tablespoon Stoneground bread making whole-wheat (3 1/2 oz) (100g) or graham flour
1/2 cup plus 1 tablespoon Unbleached all-purpose flour (2 2/3 oz) (75g)
heaping 1/4 teaspoon Sea salt (1/20 oz) (2g)
2 teaspoons (1/3 oz) (10g) Raw cane sugar
2 tablespoons (1fl oz) (30g) Olive oil
1/4 cup (1 3/4 fl oz) (50g) Water
(1lb 1oz) (467g) Total
Adjust the water temperature so that the final dough works out at about 81°F
(27°C). Mix all the ingredients together and knead the dough until it is soft
and supple. Cover it and put it to prove in a warm place for about one hour or
at least until it has roughly doubled in bulk.
Divide the dough into 2 equal pieces and roll them into circles, each
approximately 1?2 inch (1cm) thick and no more than 6 inches (15cm) in diameter.
Line a baking sheet with nonstick baking parchment and dust it with a little
whole-wheat flour or semolina. This will help the schiacciata to stretch as you
complete its assembly.
Lay one disk of dough on the baking sheet and spread the drained
raisins over it evenly, almost to the edge. There will seem to be rather a
lot, but don't worry. Lay the second circle of dough on top of the raisins
and seal the edges well. This is best done by using a little of the moisture
from the raisins to dampen the edge of the bottom piece of dough, the
pulling this bottom piece over the top of the upper piece, and pressing
down with a finger end to make the seal. Work your way round the
whole thing like this.
You may now have a rather domed center to your loaf, so press down
gently with the flat of your hand to squash it a little. You may also have
trapped some air between the dough layers, so get a skewer (a digital probe
thermometer works well) and make a few holes for the air to escape. You
should end up with a reasonably flat disk about 8 inches (20cm) in diameter.