Schiacciata con Uva: Sweet Grape Bread
A sweet bread common around fall when there is an abundance of grapes from the harvest! Try it when there are lots of fresh grapes at your local grocer's, the best ones to use are big black juicy ones.
INGREDIENTSFor the base:
- 500 g flour
- 25 g yeast
- pinch of salt
- 60 g white sugar
- 15 grains of anise seeds
- 3-4 cups of water
- 1 kg big black, juicy grapes
- 100 g powdered sugar
- a few twigs of fresh rosemary (optional)
- 6-8 tablespoons extra virgin olive oil
- Warm the water and dissolve the yeast completely. On a clean surface, place the flour, salt and sugar and mix. Form into a small heap with a well in the center. Slowly pour the dissolved yeast into the center, mixing with the flour until all of the yeast water is incorporated. Knead the dough for 5-10 minutes, like for bread, until it is smooth and elastic. Cover and place in a warm place until it has doubled in size.
- In a small saucepan warm the olive oil with the rosemary. As soon as the rosemary starts to sizzle, remove saucepan from the heat, throw away the rosemary and let the oil cool.
- Preheat the oven to 175°C (35'°F). Grease a rectangular baking pan (around 50 x 20 cm). Roll out the dough to about 1 cm thick, and wide enough to have the dough overlapping the edges of the pan by about 2-3 cm all around. Place the dough on the pan and cover it completely with the grapes. Dust the grapes with the sugar and rosemary, then drizzle the olive oil over all of this. Fold the edges of the dough over on top of the grapes around the border, pinching the corners to make the schiacciata rectangular in form.
- Bake the schiacciata for 30 minutes. You might want to place another pan underneath, because the grapes' juice could drip out over the edges of the pan. Let cool and serve with a bit of honey on top.