Photo ©Maria Cristina Nicoletti
Desserts
Schiacciata con l'Uva Recipe
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
- 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.
See also: Judy Witts Francini Schiacciata con l'uva video recipe by Maria Cristina Nicoletti
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Food and Wine
Olive oil, wine, truffle and other culinary delights make up the excellence of Tuscan gastronomy.
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