Schiacciata con l’uva – Grapes flatbread
This traditional Tuscan cake is prepared just in harvest season collecting the grapes directly from the vineyards once they are juicy and fully ripe. Here in Toronto you can use any type of red small grape such as Concord or you can opt for a seeded grapes (seeds give the crunchiness and remind of the wine grapes which are all seeded)....
400 gr of red grapes
350 gr wheat flour (you can use 1/3 whole wheat)
20 gr of active dry yeast
1 glass of lukewarm water
8 tbsp of Extra Virgin Olive Oil
8 tbsp of sugar
Salt as needed
Dissolve yeast in warm water. Mix the flour with water, 4 tbsp of sugar, 4 tbsp of olive oil and a pinch of salt. Let the mix rise for 1 hour and then divide the dough into two parts, about 3/5 for the bottom and 2/5 for the cover.
Roll out the dough quite thin (less than a cm) and lay it on a baking sheet with tall edges, making sure it overflows from the pan.
Fill with ¾ of the grapes (well washed and dried), and sprinkle 2 tbsp of sugar and 2 tbsp of olive oil on top.
Fold the edges inwards and place the second layer of dough. Use your fingers to create little “dimples” on the dough, but careful not to break it.
Place the remaining grapes on top and sprinkle with the remaining oil and sugar. Bake at 180°C for 40min or until dough becomes crunchy and grapes are cooked. Wait at least an hour before cutting it in squares and serve it.
This cake can be accompanied with a dessert wine like Vinsanto, but also with a glass of good Chianti!