Tuscan Fig and Roasted Grape Schiacciata with Whipped Almond Ricotta

Introduction

In the Tuscan hills when the afternoon air carries the scent of warm pine and cypress, nothing compares to unrolling a linen cloth under the olive trees for an impromptu picnic. This rustic schiacciata celebrates the late-summer bounty of my orto: sweet grapes that burst into jammy pockets in the oven, ripe purple figs, and a rich, creamy whipped almond ricotta fragranced with wild thyme and lemon. It is sweet, savory, and pure cucina di stagione.

Ingredients

• 500 g bread flour (tipo 0 or unbleached strong flour)
• 350 ml lukewarm spring water
• 7 g active dry yeast
• 1 tsp maple syrup
• 60 ml Tuscan extra virgin olive oil, divided, plus extra for finishing
• 10 g fine sea salt
• 250 g sweet red seedless grapes
• 6 ripe fresh figs, cut into quarters
• 2 sprigs fresh rosemary, needles stripped
• 1 tbsp coarse flaky sea salt
• 150 g raw blanched almonds, soaked in boiling water for 30 minutes
• 80 ml cold water
• 1 tbsp freshly squeezed lemon juice
• 1 tsp organic lemon zest
• 2 sprigs fresh lemon thyme, leaves stripped
• 1 tbsp aged traditional balsamic vinegar of Modena

Instructions

1. In a large terracotta bowl, whisk the yeast and maple syrup into the lukewarm water. Rest for 10 minutes until frothy.
2. Add the flour, fine sea salt, and 2 tablespoons of olive oil. Stir until a shaggy dough comes together, then knead on a lightly oiled wooden board for 8 minutes until supple and smooth.
3. Form the dough into a ball, place in an oiled bowl, cover with a damp kitchen towel, and let rise in a warm spot for 1.5 to 2 hours until doubled in size.
4. Prepare the almond ricotta by draining the soaked almonds and transferring them to a high-speed blender with the cold water, lemon juice, lemon zest, and a pinch of salt. Blend until silky, light, and pillowy. Stir in the lemon thyme leaves and refrigerate until assembly.
5. Drizzle 2 tablespoons of olive oil onto a 25x35 cm baking pan. Gently stretch the risen dough into the pan and dimple the surface with your fingertips.
6. Press half of the grapes and rosemary needles deeply into the dimples. Drizzle with the remaining olive oil and scatter with flaky sea salt. Let rise uncovered for 25 minutes.
7. Bake in a preheated oven at 220°C (425°F) for 20 to 22 minutes until crusty, golden, and the grapes have burst into glistening jam.
8. Allow the bread to cool to warm room temperature. Scatter the fresh fig quarters and remaining fresh grapes across the crust, dollop with spoonfuls of chilled almond ricotta, and finish with a thread of aged balsamic vinegar and peppery new-press olive oil.

Slice it into generous slabs, wrap them loosely in brown butcher paper, and let the fruit juices soak into the crumb on your walk to the picnic spot. Serve it alongside chilled sparkling water and a bowl of green Castelvetrano olives. Semplice, generoso, e buonissimo!

Isabella