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.
450 gr. flour
200 gr. sugar
1 kg red (wine, preferably cannaiolo) grapes
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.
Drizzle with oil.
Allow to rise for ¾ of an hour and bake in a preheated oven at 200°C for 30 minutes.