This year I wanted to bring something unique to the morning bake sale fund raiser.
I saw an article online about a grape and roquefort schiaciatta. That sounded like a promising idea.
Next I found I had a recipe for a grape schiacciata coffee cake, featuring an egg and butter enriched dough in Beth Hensberger’s “The Bread Lover’s Bread Machine Cookbook”. Maybe it was meant to be?
And on the day I was supposed to make it, I was served an hors d’œuvre of toast rounds topped with roasted grapes, blue cheese, almonds and honey. Definitely meant to be!
I worried people wouldn’t be receptive to the combination, but I thought it tasted wonderful. Besides, schiacciatta is fun to say. Try it. I was now inspired to meld these recipes together.
And I didn’t need to worry about anything. It was gobbled up in record time.
Grape and Blue Cheese Schiacciata Coffee Cake
Adapted from Beth Hensberger’s “The Bread Lover’s Bread Machine Cookbook”
1/3 cup milk
1/3 cup water
1 large egg
3 Tbsp. olive oil
5 Tbsp. butter, softened and cut into pieces
1 tsp. vanilla extract or paste
3 cups unbleached all-purpose flour
2 Tbsp. raw sugar
1 1/4 tsp. salt
2 teaspoons instant or bread machine yeast
Grape & blue cheese topping
1 1/2 cups seedless red grapes, rinsed & dried
3 1/2 ounces crumbled blue cheese
1/3 cup raw sugar
Make the dough in a bread machine, using the dough setting. This will be a sticky dough that will just hold it’s shape. Don’t be tempted to keep adding flour.
When the machine beeps at the end of the dough cycle, turn the dough out onto a lightly floured work surface. Press the dough to start flattening it into a circle. Drizzle about a tablespoon or two of olive oil into a 12-inch non-stick pizza pan. Move the dough to the pizza pan and continue pressing it in a circle to fit the pan. Shape a slight lip around the edge of the crust. Brush with some olive oil.
Scatter the grapes on the dough, gently pressing them in and then scatter the blue cheese crumbles. If baking the next morning, cover with plastic wrap and put into the refrigerator to rise overnight. If baking immediately, let rise for about 45 minutes and then proceed with the recipe.
In the morning, remove the pan from the refrigerator to sit at room temperature while the oven preheats. Preheat a baking stone on the middle rack of the oven at 425 for at least 15 minutes.
Sprinkle the raw sugar over the top of the pizza and drizzle on some olive oil. Reduce the oven heat to 375 and place the pizza pan on the stone to bake for 25-30 minutes, until golden brown. Remove bread from the oven and slide it off the pan onto a rack to cool. Serve warm or at room temperature, cut into thick wedges and accompanied by some honey.