Schiacciata with Grapes

  • Yield : 6 servings
  • Prep Time : 40m
  • Cook Time : 30m
  • Ready In : 11m
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  • 2 pounds black grapes
  • 1 pound bread dough, recipe follows
  • 6 ounces sugar
  • Extra-virgin olive oil
  • Salt
  • 1 1/2 cups warm water
  • 1 envelope dry yeast
  • 1 tablespoon honey
  • 4 1/2 cups flour
  • 1 teaspoon salt


Step 1

Preheat oven to 375 degrees F. Knead dough together with 4 tablespoons of oil, 2 ounces sugar and a pinch of salt. Roll half of it out thinly into a rectangular shape the same size as the baking tin. Grease the tin and line it with the thinly rolled out dough. Sprinkle this with 4 tablespoons of sugar and half of the grapes. Roll out the remaining dough and put this on top to form a second layer. Sprinkle with the rest of the grapes. Let in rise in a warm space, then sprinkle with remaining sugar and cook for 30 minutes or until well risen and golden brown.

Step 2

Combine the water, yeast, and honey and let sit for 5 minutes or until the mixture is foamy. Add the flour and the salt and mix until well combined and a dough is formed. If the dough is too sticky, add a little more flour.

Step 3

Turn out onto a lightly floured surface and knead until the dough is smooth, about 5 minutes. Place in an oiled bowl, cover, and let rise until doubled in a warm, draft-free spot, about 45 minutes to 1 hour.

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