This is a traditional round loaf made for All Saints Day and you’ll find it in bakeries and bars during October and November. It’s served for breakfast or with the cheese and fruit course. It can also be flattened and baked like a focaccia, which is my favorite!
2 ¾ cups flour
1 teas each salt and pepper
1 tbsp olive oil
1 ½ teas active dry yeast
1 cups raisins
1 cups walnuts, roughly chopped
Dissolve the yeast in 1 ¼ cup warm water. Mix the flour and salt & pepper together, make a well and add the yeast and olive oil. Beat the wet ingredients with a fork, gradually incorporating all the flour until it forms a ball, knead on a floured surface until smooth. Add the raisins and walnuts and knead until they’re incorporated. Shape the dough into an even round, place it on an oiled baking sheet and cover with plastic wrap. Place it in a warm space and leave it to rise until doubled in size, 2 hours. Bake it at 375° until brown.
If you’d prefer to make a “schiacciatta”, or focaccia-like bread, after the dough has raised and doubled in size, press the dough out flat onto a baking sheet covered with parchment paper and sprinkle sugar on top. Let it rest 30 minutes and bake until golden brown.
