Schiacciata with Raisins & Muscovado

This is one of my favourite breads.

Very yum

Very yum

Fresh from the oven..

Fresh from the oven..



Ok, I lied, all bread is my favourite…

This is one of the ones I eat more often:)

This bread reminds me visually of the fly cemetery slice that my gran would make…which I HATED!!

Schiacciata though is divine !!

It is traditionally made with fresh grapes and its name,  Schiacciata all’uva.

In Comegliano, in the Veneto, they make it with raisins and sugar, thus not reliant on the grape season.

This is the version we will make today

 Schiacciata con L’uva.

I like that!!

It can be made ALL year:)

Schiacciata is the Tuscan word for what we would call or recognise as Focaccia.

History lesson over….Lets get yeasty!!



What will you need??

For the sponge:

3 tsp of dried yeast

3 tablespoons of muscovado (or normal sugar)

1 cup of warm water

2 large eggs

2 cups of Bread flour.

For the dough:

1/4 cup of Olive oil of Olive oil

2 cups of Bread Flour

Big Pinch of salt

75 g butter.

For the filling:

3- 4 cups of raisins

1.5 cups of muscovado sugar (white is fine too)



Combine the yeast and sugar in a bowl and add in warm water, mix well and stand, allowing to froth (about 10 mins).

Beat in the eggs and then add in the flour.

Mix well.

Cover with gladwrap and rest for 45 minutes.

When resting is complete, add in the

olive oil to the sponge and mix well.

Add in the flour and the salt and combine well.

Slowly add in the butter, a tablespoon at a time.

This is quite a stiff dough in comparison to other doughs.

Similar to my focaccia, if you have made that.

Knead for 5 minutes, then place in a well oiled bowl, cover and allow to rest for 90-120 minutes.

the dough...

the dough…

2 bits...

2 bits…

gently stretch out..

gently stretch out..

While the dough is resting, soak the 1/3 of  the raisins in water (these will go on top )and drain well after an hour.

You could soak them in rum or the like:)

Kidding…well the inner raisins you could:)

I like to use a well oiled used big roasting dish for this or a well used etc tray.

Turn rested dough out on the floured bench,

Cut in 2 pieces and stretch dough out to the rectangle shape you need for your tray…(see above).

I usually do 30 x 45 cm…

But lets not get anal about it:).

Place the first piece on the tray/dish and then sprinkle with raisins and sugar (2/3’s of the raisins/sugar).

Place the 2nd piece on top of the first, like a sandwich and cover (see below).

Sprinkle soaked raisins and remaining sugar on the top of the dough and poke holes/indents all over the bread with a knife tip to allow steam to escape.

Cover and rest for 1 hour.

Raisins on...

Raisins on…

add the muscovado...

add the muscovado…



All covered:)

All covered:)

Final Sprinkle...

Final Sprinkle…

Rested and ready to bake

Rested and ready to bake

Fresh as...

Fresh as…

Pre heat oven to 210 Celsius and bake for 40 minutes.

Remove from oven and allow to cool slightly and then remove to racks for final cooling.

Ready to slice...

Ready to slice…





Stack em high

Stack em high

Needless to say the greedyboys LOVE THIS!!!

Hopefully you and yours will too!


Parnell community centre

Parnell community centre

If you enjoyed this recipe, KEEP those eyes peeled for my up coming bread workshops @ Parnell Community Trust in term 3/ 4 this year.

Italian Breads

NZ breads

World Breads.

I will also host a bread workshop @ Epsom Community centre in October along with Onehunga Community Centre in November.

Details to come:)

Perfect for after school..

Perfect for after school..

Don’t forget to try the Greedybread Focaccia if you liked this!

Adapted from the ever wonderful Carol Fields ” The Italian Baker” 2nd ed.

My Bible!!

Focaccia in question.... enjoy!

Focaccia in question…. enjoy!

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