Ficattola Chiantigiana in the oven

Ficattola Chiantigiana in the oven

Category: Bakery products

Ingredients
Wheat flour, premium	250 g
Very ripe fig	12 -14 pcs
Water	150 g
Sugar	90 g
Olive oil	50 g
Pressed yeast	6 g
Salt	3 g
A little olive oil to drizzle

Cooking method

• Ficattola Chiantigiana is a simple bread with figs native to Chianti. Like
• 
• 
• 
• 
• 7. Bon appetite (Bon appetit, Italian)!

The dish is designed for

1 piece

Time for preparing:

3 - 3.5 hours

Cooking program:

oven

Note

Recipe source (with minor changes): 🔗

Similar recipes

Fig jam with orange (Admin)

Pie with goat cheese, feta cheese and figs (ang-kay)

Pizza with figs and prosciutto (Sonadora)

ABOUT! I'll be in Chianti in just a couple of weeks
Of all your loaves, this one is just for me, because it is easy and short-lived to make. If there will be figs in Auchan tomorrow, I will certainly do it!

The ficattola festival has already taken place there, but in September - October they bake schiaciu there! Very tasty and as fast as ficattola. Be sure to try it with the local red wine.

I really want to try in Italy their different local breads, from small bakeries, home-made restaurants. I don’t know if it will work out as we are going on a rather intense tour. We are going for the first time, for exploration. In any case, I will try to be sure to eat whatever I come across. And of course with local wine.
I liked that your pie didn't run. In the picture on the link - there they have something burnt, it seems to me

And the dough, it seemed to me almost the same? Or not? Is there just a little more liquid in the schiaccia?

The same, that's for sure. Only here sugar is added during kneading. Although you can also try not to add it to the dough, but only pour it on top. Then it will be possible to make the temperature higher - 200C.

I'll try the sweet first. I'll see what grapes or figs are on sale and do one or the other.

Thank you very much for introducing you to Italian bread baking! I also want to go to the hypermarket right now for figs!

ABOUT! I'll be in Chianti in just a couple of weeks

Irina, have a nice trip!

To your health!

Something in the evening did not realize yesterday that there were questions about schiaccia. The dough there really was more liquid, but later I began to add liquids to it as here - for 250 g of flour 150 g of water plus 4 tablespoons of oil.

There is much more liquid (grape juice) in schiaccia. There the dough is very thin, and by the end of baking the juice breaks out. If you do not increase the temperature, then the juice does not burn, but only caramelizes.

[Merri]

Merri, Thank you! I hope that despite the efforts of our guides, I will be able to see something interesting there: 0 I mean something interesting for me personally - how bread is baked, how and what is prepared ...
And I bought figs And seedless red grapes. What is the stove now - in thought. Plus, a bucket and a basket of honey mushrooms are worth at least boil. The oven will be tomorrow.

I mean something interesting for me personally - how bread is baked, how and what is prepared ...

Yes, the guides are not interested in this, run away from them sometimes!

That's what we're going to do.

I began to make dough, and noticed that salt was not indicated in the recipe, but in the description it was. She put half a teaspoon on her own.

I began to make dough, and noticed that salt was not indicated in the recipe, but it was in the description. She put half a teaspoon on her own.

Forgot to add to the list! Added salt 3g.

So I almost guessed it. The dough turned out to be very liquid. Although, probably, it's my own fault, I didn't knead it with my hands, I entrusted it to the bread maker. Okay, let's see what happens after proofing.

I think everything should turn out well!

I am also sure I will somehow distribute any dough in a cake, but I decided to do it right away with grapes and figs. Such a mix, based on Only anise grains did not happen. Somehow I didn't see it on sale, or just didn't notice. I'll take a look in Italy. Interesting. what are they called there?

[anice]

Almost the same as ours anice, in English - anise... But if an Italian is to say "anis" in Russian, I'm afraid he won't understand it sounds like aniche (stress on the first syllable).

We sell anise in stalls with dried fruits and spices from Central Asia. You can also pour caraway into schiachu, traditionally it goes very well with grapes.

There is cumin! I think he will not conflict with figs either? Since I have a mixed version planned.

Probably suitable, I have not tried it, but it seems that it will not get worse for sure.

On the packaging with caraway seeds it is written that, in combination with vegetables and fruits, caraway seeds acquire a delicate shade of lemon scent. So let's check Proofs 10 minutes left, an exciting moment is approaching

Of course, everyone's handles are different. Ovens - too But folk recipes are good because they give us an indulgence - every housewife has the right to improvise.
I must say right away that caraway looks delicious there! It was revealed at the last moment. that there are still seeds in black grapes, but my men do not eat it. I had to throw a handful of white quiche-mish, which I do not regret. The dough was delicious even at the preparation stage. From the fact that the dough turned out to be liquid, the cake spreads and turned out to be thin. But - h-mmm! - sweet and crispy! Although I did not let the bread brown too much on top, because I know that it burns a lot at the bottom.
The general verdict is delicious! I will still work with the dough, try not to be lazy and knead it with my hands next time. But now I will use caraway seeds more boldly, that's for sure!

Handsomely!

And they didn't put the grapes inside?

[Idol32]

No, she didn't, the dough was runny. With some "dances" I barely spread it in one layer, well, my hands were oily
But very tasty. True, I did not expect it. The dough seems to be simple and quick, without frills, but with fruits and caraway seeds - it is very harmonious.
Idol32, but what do you think, if the oven is "sugar-free", then how much sugar should you still put to raise the yeast?
I would also try this option for dry-cured meat.

Perhaps the gluten was not developed, so it was difficult to stretch and transfer the dough.

Sugar is not added to the schiacci dough. Sprinkled on grapes. And on the one inside and the one on top.

Sugar is poured into ficattola only if it is made with figs. There is a variant of ficattola, which is eaten with raw or fried meat (piglets are traditionally fried at the ficattola festival). Sugar is not added to it, but milk is added (a little less water and butter as it is).

Without sugar, the dough will rise normally. Not so, of course, as on a big or mature dough or simple dough, but it will still rise.

Gluten is an interesting question. It seemed to me that it seemed like nothing ... I entrusted the kneading to the bread maker, she stirred for 12 minutes. The dough looked pleasant, smooth. Although I'm not very sure this is what a well-developed gluten looks like. I just look at the cotton when it interferes with any dough. The first 5-7 minutes is some kind of lumpy substance, although all the components are already mixed well. At some point, the dough becomes smooth, elastic, "tails" are picked up, if there were any along the walls. I consider this moment to be the beginning of the development of gluten. Or am I wrong?

Yes, according to the description, it is suitable for moderately developed gluten. But you can stretch it. Maybe it's difficult from habit? But if it is difficult, you can add less water. When I was looking for a Schiacici recipe, I found a video with the recipe (I didn't like the recipe). So the dough there was much cooler than the one in the recipe here.

I think that I myself could have confused something with the weight of flour. Or my balance battery runs out and they lied. When I was kneading, the thought flashed that it would not be enough, but ... Okay, I will correct the weight, and I will definitely make this bread. The son and her husband fought for the last piece. I had to take it away and eat it myself

And I also wanted to advise - the Italians, like the Greeks, peel figs. Peel like an onion. With a knife, carefully remove thin strips of peel from the top to the center of the base. Much like the bow. As a result, it turns white.

Oh, that's what this mysterious phrase in the recipe means: "peel the figs"! And it never occurred to me that it should be cleaned like that. I cut off only the protruding part with which the berry is attached to the branch. Okay, I'll know.

Yesterday I baked it again. I took a little more flour, just to make it feel less sticky, kneaded again in the bread maker. And made with one fig (peeled) and caraway seeds. I went with her to visit a young couple. The girl with her parents lived in Italy since childhood, after receiving higher education she returned to live in Russia. Appreciated ficattola very much, rejoiced at her like a native!

Yesterday I baked it again. I took a little more flour, just to make it feel less sticky, kneaded again in the bread maker. And made with one fig (peeled) and caraway seeds. I went with her to visit a young couple. The girl with her parents lived in Italy since childhood, after receiving higher education she returned to live in Russia. Appreciated ficattola very much, rejoiced at her like a native!

Interesting.

Did she live in Florence by chance? And then this bread is called ficattola there. I can imagine how she would be surprised to see you have a schiacchata!

They live in Varese. Parents stayed there, but my daughter wanted to come back to live here. I also told her about Schiacchata. In general, she was very happy, but, strange to say, she herself has no desire to cook something Italian. Here dumplings had to be sculpted with her, as a master class.

It's always like this. Living here, we love something, for example, Italian. And in Italy they prefer Borodino with borscht or something else.

As they say, there are no prophets in their own country.

Exactly! Only the day before yesterday, her mother brought a basket of honey mushrooms from Podvarezie, and salted them She offers us, instead of a tour, to go mushroom picking

This is a good idea!

And in Chianti, for example, it is best to take a bike and take leisurely walks around the area, not forgetting to stop at every winery you come across to taste local products!

We have such travel plans for the future. But for some reason I wanted to first drive through Italy with an ordinary tour, in order to understand where I would like to come later in detail.

I am sorry that the author of this recipe, as it seems to me, has not appeared on the forum for a long time, and does not please us with new tasty and always unusual bread. Sorry...
However, I can’t help but thank him again for this very Chiantijanu. The recipe stuck with me, when I have figs, I constantly bake. And then ... bad luck came out: I bought a small bunch of white quiche-mish, and it turned out to be sour ... I wanted to serve it with cheese with mold, but did not dare. But in the bottom of the barrel, a bag of peeled pine nuts was found. I wanted to somehow save the poor berry, and I kneaded the dough from this recipe. I threw grapes cut into halves (I wanted it to wither), nuts, caraway seeds (now it's just an obligatory component for fruit open pies for me), sprinkled with sugar, sprinkled with olive oil ... Magical!
A very tasty dough that will save even in the most hopeless situation. The grapes gave a slight sourness, nuts and caraway - each with its own note ... I recommend!

Today I baked ficattola again. But again, with some changes. I had 5 figs, but very large ones. Since there were empty spaces left on the dough, I covered them with halves of the plum, and of course, I put the cumin again. I like its combination with fruits very much.And changes crept into the dough itself. The sugar poured all 90 g (by accident), and took dry yeast, half a teaspoon. The dough is again liquid-liquid. I laid it out in a small form, after putting the fruit on top, I allowed it to distance for 20 minutes. Baked according to the recipe, in an oven sprinkled with water. This time it turned out to be a rather tall and very soft cake. The taste of the dough remained the same as I like, but the crumb turned out to be porous and softer than when it was baked in the form of a cake. Now I will only bake this way, with a pie.
Thanks again for the recipe!