September is almost gone and October is approaching. In Italy this is the season of chestnuts, pumpkins, mushrooms and grapes. One of the recipe I love the most is the so called “schiacciata con l’uva”, a typical recipe from Tuscany: it’s like a focaccia bread with red grapes in it and it’s so special I can easily bake one and have it finished in a few hours.
It’s not a fancy recipe but it’s a traditional one and it perfectly matches my philosophy when it comes to food: the simplest, the tastiest. If you’ve in mind this focaccia, forget about it.
Make sure your schiacciata is not hot when you’re going to serve it because the combination of grapes and sugar create a juicy mixture that is quite runny when hot and you won’t appreciate the flavor of the dough if you’ve to fight against the ingredients.
What you need for a baking tray (the same used for pizza)
1 kg of red grapes
350 grams of flour
20 grams of yeast
1 glass of water
8 tablespoons of sugar
extra virgin olive oil
1. Dissolve the yeast in a glass of warm water and then pour all the flour and knead together with half of the sugar, 4 tablespoons of oil and a little salt. Let the dough rise for 1 hour.
2. Divide the dough into two parts, a more abundant and a less abundant one, then roll out the dough for the schiacciata directly in a baking tray.
3. Lay 3/4 of the grapes on the dough, sprinkle with 2 tablespoons of sugar and 2 tablespoons of oil and spread over the remaining dough to completely cover the edges.
4. Distribute the remaining grapes on the surface pressing lightly without pierce the dough, sprinkle with 2 tablespoons of sugar and 2 tablespoons of oil then bake in a hot oven for about 1 hour (depending on the oven!) at a temperature of 180°C/356°F. Let the schiacciata cool and serve.
Preparation time: 2 hours