Chef Chuck's Grape Focaccia

Schiacciata Con Uva Passa


A focaccia like no other with grapes and Marsala soaked raisins, it's so delicious. A great breakfast bread, so sweet and delightful. A Tuscan favorite, made during the grape harvest.
Black or red grapes are usually used but any sweet grape will make this recipe a hit.


Grape Focaccia
3 ounces raisins
1/3 cup Marsala wine
1 tablespoon honey
2/3 cup milk
2 teaspoons yeast
1/2 cup sugar
1/2 teaspoon salt
3 cups flour
1 1/4 cup grapes
1 egg white
olive oil


Soak raisins, honey and Marsala in a small bowl, set aside. In a small pot heat milk to about 110 degrees, pour in a bowl sprinkle yeast and 1 teaspoon sugar and mix gently. Let it sit for 5-7 minutes to activate. If the yeast is not active (bubbly) the temperature of the milk was probably not correct, try again. In a mixer add flour, 1/3 cup sugar and the salt, mix. Add yeast mixture and mix, if too sticky add more flour. Transfer to a floured board, knead for a few minutes adding flour as needed. Place in a large bowl coated with olive oil cover with plastic wrap and a kitchen towel, place in a warm area. Let rise for 1 to 1 1/2 hours or until double in size. Drain the raisins and pat dry. Punch down dough divide in half and form two round disc about 8 inches each. Use a baking sheet, coat with olive oil, and place one round dough down then half the grapes and raisins. Put the other dough on top and use remaining grapes and raisins. Cover and let rise 1 more hour. Brush with egg whites and sprinkle the remaining sugar on top. Bake at 350 degrees for 35-40 minutes until golden brown.

Chef Chuck's Focaccia Stuffing

Focaccia Ripieno


Homemade stuffing, made with focaccia bread, celery, onions, carrots and mushrooms is the perfect side dish to share with your family. The stuffing could be used to stuff your favorite bird, serve it with pork or bake in the oven for a vegetarian stuffing. If you don't make the homemade focaccia, use your favorite bread.


Focaccia
2 cups warm water, 110 degrees
1 tablespoon dry yeast
1 tablespoon sugar
4-5 cups all-purpose flour
2 tablespoons extra virgin olive oil
1 tablespoon salt

Add 1 tablespoon of yeast to warm water and sugar, stir. Let sit for 7 minutes (until foamy). Pour into mixer bowl, set to a medium speed, add olive oil. Mix in one cup of flour at a time with salt until it forms into a ball of dough. Dust a cutting board with flour and knead dough for 3 minutes. Lightly coat a large bowl with olive oil, transfer dough and cover with plastic wrap and lay kitchen towel on top. Let rise in a warm area for 1 to 2 hours. Turn out onto a floured board and roll out to fit a baking pan. Transfer to an oiled baking pan cook at 475 degrees for 10-15 minutes. Cool and cut in small cubes, let sit out overnight to air dry or bake in the oven at 200 degrees till bread is dried out, about 1 hour.

Focaccia Stuffing

1 onion, diced
3 celery stalks, diced
8 ounces mushrooms, sliced
2 cups vegetable broth
1 tablespoon fresh parsley, chopped
1 tablespoon fresh sage, chopped
black ground pepper to taste
2 tablespoons olive oil
2 tablespoons butter
5-6 cups focaccia bread, cubed


In a large frying pan heat olive oil and butter and saute onion, celery, and mushrooms. Add cubes of bread, fresh parsley, sage, and pour vegetable broth over, stir, add pepper to taste. Place in bird or in a covered baking dish and heat up 30 minutes in an 375 degree oven.

Sicilian Focaccia

Over the weekend and I was in the mood to bake bread, are you surprised? I wanted to make something a little different and I was remembering all the focaccia I saw while visiting, Sicily. With the many cultures blended together from over the centuries ,on the island of Sicily, the food has many influences from many places. This bread has the sharpness of the provoleone which is mellowed by the saltiness of the prosciutto and lets not forget the bite of that Sicilian oregano!

Sicilian Focaccia
2 cups warm water
1 tablespoon dry yeast
1 tablespoon sugar
4-5 cups all-purpose flour
2 tablespoons extra virgin olive oil
1 tablespoon salt
Makes 4 loaves

Filling for 1 loaf
1 egg white
8-10 thin slices prosciutto
8-10 thin slices provoleone cheese
1 teaspoon oregano
extra virgin olive oil for drizzle

Add 1 tablespoon of yeast to warm water and sugar, stir. Let sit for 7 minutes (until foamy). Pour into mixer bowl, set to a medium speed, olive oil. Mix in one cup of flour at a time with salt until it forms into ball of dough. Dust a cutting board with flour and knead dough for 3 minutes. Lightly coat a large bowl with olive oil, transfer dough and cover with plastic wrap and layer small towel on top. Let rise in a warm area for 1 hour 30 minutes - 2 hours. When dough becomes 2-3 times it's original size, take out and divide in four. Spread one piece onto flour dusted cutting board and form into a rectangle shape about 1/4 inch thick. Layer prosciutto and provoleone on top drizzle olive oil and oregano and fold in half. Seal edges with a fork and brush egg whites on dough. Place in a 500 degree oven for 10 minutes or until golden brown.

Focaccia, A Sunday Tradition

Pizza's inspiration came from focaccia, and so does mine. I find myself roaming the kitchen Sunday afternoons waiting to start up the Kitchen Aid. After many years this recipe has finally been perfected. For years I have been evading requests for my secret ingredient, but this is the season of giving, so here we go:

Focaccia

2 cups warm water
1 tablespoon dry yeast
1 tablespoon sugar
4-5 cups all-purpose flour
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon salt

Add 1 tablespoon of yeast to warm water and sugar, stir. Let sit for 7 minutes (until foamy). Pour into mixer bowl, set to a medium speed, add balsamic and olive oil. Mix in one cup of flour at a time with salt until it forms into ball of dough. Dust a cutting board with flour and knead dough for 3 minutes. Transfer to large bowl, lightly coat with olive oil, cover with plastic wrap and layer small towel on top. Let rise in a warm area for 1 hour 30 minutes - 2 hours. When dough becomes 2-3 times it's original size, take out and spread onto flour dusted cutting board until it fits into 11"x18"cookie sheet. Add whatever toppings you'd like, our favorites include: parmigiano cheese, onions, peppers, mushrooms, artichoke hearts, olives. Or, you can keep it simple with rosemary. Bake at 475 degrees for 12-15 minutes, or until golden brown. Let cool on a rack for 10 minutes, cut and enjoy!