"Schiacciata con l'Uva" is a traditional flatbread made in Tuscany-what everyone else in Italy calls "Focaccia", in the autumn. Nicely golden and crisp on the outside, laid with juicy sweet red grapes and sprinkled with brown sugar, this focaccia tastes wonderfully delicious with a glass of Chianti! Don't you love its rustic look!
Recipe Sources:
dajana-bakerscorner
epicurious
kingarthurflour
- 300 ml Water, lukewarm
- 30 g Honey
- 400 g Spelt flour #1050
©angiesrecipes
- 1/2 tsp Salt
- 7 g Instant dry yeast
- 500 g Seedless red grapes
- Extra virgin olive oil
- 50 g brown sugar
- Place water, flour, caster sugar, salt and instant dry yeast in the order they are listed into the pan of your bread machine, program the machine for dough, and press "Start".
- While the dough is rising, rinse and dry the grapes. When dough cycle is complete remove the dough from machine. Take 2/3 of the dough and roll it out thin on a baking paper greased with olive oil. Place 2/3 of the grapes on the dough and sprinkle with 30 grams of brown sugar.
- Roll out the remaining dough and cover the bottom sheet with the grapes on it. Lift the edges of the bottom sheet over the upper one and press lightly to join them. Move the focaccia together with the baking paper to a baking tray. Brush the surface with oil, place the remaining grapes on top and sprinkle with the remaining 20 grams of brown sugar.
- Bake the focaccia in an oven preheated to190C/375F for 25 to 30 minutes utill it is golden brown. Serve it warm with a glass or two Chianti.
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