Time: 40 minuti più riposo
Difficulty: facile

A delicious and alternative focaccia recipe, to which I add delicious grape must.

Characteristics: Must is the result of pressing: the first step in transforming grapes into wine. All the components involved in pressing remain in the resulting liquid: pulp, skins, and seeds. The subsequent process, called pressing, extracts the actual must, separating it from the crushed grapes.
Concentrated grape must naturally contains sugars that will be involved in alcoholic fermentation. The composition of the must obviously reflects the original composition of the grapes. Vitamins, minerals, essences that will characterize the final product, microorganisms, enzymes, pectins, and acids are all elements whose presence in the must is easily identifiable. The concentration in which these substances are found will determine the properties of the wine, its alcohol content, its flavor, and its characteristic aromas.
Historical notes: In the past, pressing was traditionally done barefoot in large wooden tubs. In reality, today the process is almost always done mechanically.
Note:
The clarity of the must is a variable condition that can be achieved through corrections, particularly by adding bentonite or gelatin and subsequent filtering.

Ingredients for 1.228 kg of dough:
500 g Molino DallaGiovanna Bread and Pizza Mix
25 g fresh yeast
10 g sugar
380 g water
40 g sunflower oil
10 g fine salt
20 g grape must
50 g peppers in oil

Method
Place the mixture in a bowl or in a stand mixer and mix well with a paddle attachment, creating a hole.
Dissolve the yeast in the water along with the grape must and pour it into the mix. Mix until completely dissolved, then pour into the dry ingredients until the liquid is completely absorbed, obtaining a smooth dough. Add the oil, vinegar, and salt and mix well, bringing the dough to a smooth, compact consistency.
Transfer the dough to two rectangular baking pans, each approximately 30 cm long, and, using well-oiled hands, spread it out to cover the entire pan. Let it rest for about 1.5 hours, making sure to moisten the surface of the dough well with your hands.
After the resting time, add the peppers, pressing them into the dough.
Bake in a preheated oven (preferably a refractory oven) at 230°C (440°F) for about 20 minutes.
When the schiacciata are cooked, remove the pans from the oven and invert them onto a rack to cool.
When they are completely dry, serve.