Cherry schiacciata, a fruity Tuscan bread
Baking bread often demands a time commitment that many of us struggle to accommodate within a single day. That’s why I adore this recipe— I can mix it together in under 30 minutes the first day, then let it prove overnight and bake it the following day.
This recipe is an extract from Fruitful by Sarah Johnson (Kyle Books)
If you like this recipe, why not try some of our other Italian Recipes from the House & Garden archive?
Cherry schiacciata
Ingredients
Step 1
Combine the flour, warm water, honey and yeast in a bowl and mix everything together for 2 minutes. Cover loosely with a tea towel and rest in a warm place for 15 minutes.
Step 2
Add the salt and olive oil and continue to mix for another 2 minutes. Meanwhile, coat a large bowl with oil, then add the dough and cover with a towel. Place into the refrigerator overnight.
Step 3
The following day, place a baking stone or inverted baking tray on the middle shelf of the oven. Take another baking tray and brush the inside generously with olive oil.
Step 4
Remove the dough from the refrigerator and carefully turn it onto the tray. Drizzle the top with more oil, then use the tips of your fingers to gently stretch the dough to 40cm (16in) long. Cover lightly with a tea towel and leave to prove in a warm place for up to 30 minutes. After proving, the dough should be relaxed and risen slightly.
Step 5
Preheat the oven to 190°C/375°F/gas mark 5.
Step 6
While the bread is proving, prepare the cherries. Use a cherry pitter to remove the pits. Alternatively, slice the cherries in half, pull out the pits and place the cherries into a bowl. Lightly pound the fennels seeds (if using) with a mortar and pestle, or crush them with the end of a rolling pin.
Step 7
Dot the cherries over the schiacciata and scatter the fennel seeds evenly over the dough. Slide the tray onto the baking stone and bake for 20–30 minutes or until golden.
Step 8
Remove the schiacciata from the oven and drizzle with more olive oil and sprinkle with large flakes of salt. Serve warm or room temperature. This is best enjoyed on the day it is made, but any leftovers make a nice morning snack.
