Redcurrant & Spiced Lime Schiacciata
Submitted by Grasshopper23
Yeasted flatbread topped with a lime and almond frangipane and fresh redcurrants, dusted with icing sugar. A stunning Italian-inspired dessert bread.
YIELD
1 loafPREP
15 minCOOK
30 minREADY
45 minSchiacciata is Italy’s answer to focaccia, and this version turns the rustic bread into something spectacular. A cinnamon-scented yeast dough gets rolled into an oval and topped with a lime-spiked frangipane (a creamy almond paste made from ground almonds, cream, eggs, and fresh lime zest and juice) before being scattered with jewel-like redcurrants.
The frangipane puffs slightly as it bakes, creating a golden, almost cake-like layer over the chewy bread base. The redcurrants burst in the heat, releasing tart pockets of ruby juice that soak into the almond cream and stain the edges.
A heavy dusting of icing sugar before baking caramelizes in the high oven heat and gives the surface a crackled, sweet crust.
Pro Tips
- Knead the dough the full 5 minutes. You need a smooth, elastic dough that will support the heavy frangipane topping without collapsing
- Let the dough rise until fully doubled. Underproofed dough bakes dense and bready rather than light and pillowy
- Spread the frangipane evenly but leave a slight border around the edge. It spreads as it bakes
- This freezes beautifully wrapped in foil for up to 2 months. Reheat from frozen in a moderate oven
Variations
- Use fresh raspberries or blueberries in place of redcurrants when they’re out of season
- Swap the lime for lemon zest and juice for a more classic frangipane flavor
- Add a splash of amaretto liqueur to the frangipane for a deeper almond flavor
Ingredients
Directions
Sift flour into a large bowl, rub in the butter and stir in the sugar, cinnamon and yeast. Gradually pour in the water and combine to form a soft dough. Turn out on to a lightly floured surface and knead for 5 minutes until the dough is smooth and elastic. Place in a clean bowl and cover with oiled plastic film. Leave in a warm place for 1 hour until doubled in size.
Preheat the oven to 230C/450F/Gas 8. Knock back the dough and knead for 2 to 3 minutes until smooth. Roll out to an oval about 30×20 cm. Place on a lightly oiled baking sheet.
To make the frangipane, mix together the ground almonds, lime rind and juice, cream, vanilla essence, eggs and sugar. Spread over the dough. Sprinkle over the redcurrants and dust heavily with icing sugar. Bake for 30 minutes until golden. To freeze: wrap in foil and freeze for up to 2 months.
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