Schiacciata con l'Uva Recipe

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Difficulty

Easy

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. In early Autumn bakeries prepare it using grapes from the harvest. It is oven baked, filled with grapes and delicious.

Ingredients

Default — - Credit: Maria Cristina Nicoletti

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

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.