Schiacciata con l’uva recipe
Schiacciata con l'uva is a sweet “focaccia” flatbread of peasant origin, made from bread dough and black wine grapes, which was traditionally prepared during the grape harvest period. It is still sold by bakers, or in pastry shops in the Florence area, but only during the period from September to the end of October.
“Schiacciata con l'uva” usually has a rectangular shape and a brownish color, due to the dough being covered with red wine grapes. The ingredients, which are locally-grown, are grapes, usually the Sangiovese variety, and extra virgin olive oil.
Ingredients
- 450 g of flour
- brewer’s yeast
- 1 kg of black wine grapes
- granulated sugar
- fennel seeds
- extra-virgin olive oil
Preparation
Mix the flour with water, about 15 grams of diluted yeast and a tablespoon of oil.
Knead the dough for 15 minutes and then let it rise in a warm place for at least an hour.
After the rising time is over, grease a wide, shallow baking tray with olive oil and spread half the dough on it: after washing and drying the grapes, place two-thirds of them onto the dough, breaking them with a fork to release the juice, and then sprinkle with a few spoonfuls of sugar.
Cover with the remaining dough and add the rest of the grapes, trying to push them into the dough. Then sprinkle again with plenty of sugar and a drizzle of extra-virgin olive oil.
Lastly, add a few fennel seeds. Let it rise for 45 minutes and bake in a preheated oven at 200° C for about 30 minutes.
