Schiacciata con l’Uva Recipe

 

www.turismo.intoscana.it

This flat bread known as schiacciata is usually sold salty. We eat it at lunch filled like a sandwich and more generally as a salty snack-break.  Around this time of the year it is prepared in a sweet version using grapes from the harvest. It is oven baked, filled with grapes and delicious.

Schiacciata con l’uva [Photo credits: Maria Cristina Nicoletti]

Ingredients

• 450 gr. flour
• 200 gr. sugar
• brewer’s yeast
• 1 kg red (wine, preferably cannaiolo) grapes
• extra-virgin olive oil
• salt

Schiacciata con l’uva [Photo credits: Maria Cristina Nicoletti]

Preparation

• Knead the flour with water, adding 15g of yeast diluted in water and a tablespoon of olive oil. Knead for about 15 minutes and then leave it to rest for at least one hour.
• Grease a shallow, broad baking tin with oil and lay half of the dough in it. Lay two thirds of the grapes (previously washed and well rinsed) on top and sprinkle with 3-4 spoonfuls of sugar. Cover this with the remaining dough and then press in the remaining grapes on top, and again sprinkle with sugar.
• Drizzle with oil.
• Allow to rise for ¾ of an hour and bake in a preheated oven at 200°C for 30 minutes.See also: Judy Witts Francini Schiacciata con l’uva video recipe by Maria Cristina Nicoletti