Schiacciata all’uva
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Schiacciata all’uva
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From ingredients to enjoyment, this recipe makes it easy to create something wonderful.
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Ingredients
- One batch of homemade bread dough
- 500 g 1 lb Thompson, Concord or other [black] grapes (see Notes)
- 4-6 Tbs granulated caster sugar, according to your taste
- olive oil q.b.
- rosemary leaves optional
- aniseed optional
- powdered confectioner's sugar
Instructions
- Make your homemade bread dough the night before and let it rise overnight.
- When you are ready to bake, scoop the dough out on a well-floured surface, dust it well with additional flour and form it into a ball.
- Divide the dough in half. Take one half and flatten it out, with a rolling pin or just your hands, to about a one centimeter (3/8 inch) thickness, then lay it on a rimmed baking sheet (or, if you prefer a round schiacciata, pie plate) that you've greased well with olive oil. Using your fingers pressing into the dough, spread the dough out a bit more.
- Lay about half of the grapes on top of the dough, then sprinkle over half the sugar, some rosemary leaves or aniseed (or both) if using, and drizzle olive oil over everything.
- Flatten out the other half of the dough and lay it over the grapes. Top with the rest of the grapes, gently pressing them into the dough. Top with more sugar, herbs if using, and another drizzle of olive oil.
- Let the dough rest as you set the oven to 190C/375F. When the oven reaches temperature, place the schiacciata in the oven and let it bake for 30-45 minutes, or until your schiacciata all'uva is cooked through and nicely browned on top, with the grapes popping and oozing their juice into the dough.
- Let your schiacciata all'uva cool completely before serving, with a dusting of powdered sugar if you like.
Notes
- The recipe for homemade bread dough can be found at http://memoriediangelina.com/2012/01/08/pane-casereccio-homemade-bread/#.WAdgmTKZNE4
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