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Recipe, Schiacciata, flat bread with grapes

450 gr. flour
brewer’s yeast
1 kg red wine grapes
castor sugar
fennel seeds
extra-virgin olive oil

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. Top with some fennel seeds and drizzle with oil.
Allow to rise for ¾ of an hour and bake in a preheated oven at 200°C for 30 minutes.

Source: www.firenzeturismo.it
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