CHEF Mynhardt Joubert adores making this schiacciata bread: “I have made it with great success numerous times and it is always a crowd pleaser,” he says.
“We have partnered with Eureka Mills and use its focaccia premix as the base. The flour is of great stoneground quality and cuts the work time in half. First prize is to bake the bread with harvested wine grapes. We used Cabernet Sauvignon grapes in this recipe but any seasonal red grape will do. The grape juice oozes into the dough mixture giving it a beautiful sweet and tangy flavour and yeastiness. Serving the bread with a salty whipped anchovy butter gives it an incredible depth of flavour.”
The bread can be served as a lunch with some cheese, charcuterie, and a chilled bottle of Cathedral Cellar Sauvignon Blanc to send you straight to taste bud heaven, says Mynhardt.
SCHIACCIATA BREAD
Serves: 4 – 6
Preparation time: 60 minutes
Baking time: 45 min – 60 min
Easy to prepare
Oven temp: 180 degrees Celsius
Ingredients
- 1 kg Eureka premix Focaccia Bread
- 500g grapes
- 50ml Willow Creek Frantoio olive oil
Maldon salt
Method
- Follow recipe instructions on the packet to prepare the dough. Divide the dough in half and place in two lightly oiled bowls, cover the bowls with cling wrap and let it rise for about 30 minutes in a warm corner of the kitchen with no draught.
- Place the first ball of the dough onto a baking tray and form a round shape or place into a well-oiled spring form pan.
- Work the grapes into the dough by gently pressing the berries into it, crushing it slightly and letting some of the juices ooze into the bread.
- Place the second half of the dough over the first and, using your fingers, poke deep holes through the top and second layer. Drizzle with the olive oil and let the oil soak deep into the bread. Sprinkle generously with Maldon salt flakes.
- Bake in a 180-degree oven for 45 to 60 minutes until golden brown and baked through.
