Schiacciata with grapes and fennel seeds

330g strong white bread flour, plus extra for dusting
200ml lukewarm water
¾ tsp dried active yeast
250g seedless black grapes, cut in half lengthways
1 tbsp fennel seeds, lightly crushed
3½ tbsp muscovado sugar
About 120ml olive oil
1 egg yolk
Coarse sea salt
2 tsp polenta

PRE-FERMENT

150g flour
200g water
yeast

fermentation

mix the preferment with the rest of flour, egg yolk, 1/2 tsp salt and 1 tbsp sugar.
ferment 1.5 hr, with 1 s&f

Put the grape halves in a small bowl with the fennel and two tablespoons of the sugar, stir and set aside for at least an hour.

shaping

flatten, sprinkle with polenta and let sit for 20 min, brush with oil, add grape mixture and press it into the dough. Let rise 20 min. Sprinkle with sugar, let rest 10 more min.

baking

Bake at 230°C for 15 minutes