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Schiacciata all'uva
Schiacciata all'uva: Florence's harvest flatbread baked with black grapes
Each September, when the grape harvest comes in, Florentine bakeries fill their windows with schiacciata all'uva, a thin, oily bread dough layered and topped with small black wine grapes and baked until the juice bubbles purple. It is sold by the slice from big trays and eaten at breakfast or as a mid-afternoon snack for just a few weeks. The traditional Canaiolo grapes have crunchy seeds, which are part of the texture; seedless black grapes work at home. The result is sticky, jammy, crisp at the edges and not too sweet. Chef's tip: squash the grapes slightly as you press them in so the juice runs into the dough and caramelises with the sugar.
- Total time
- 145 min
- Difficulty
- medium
- Serves
- 8
Ingredients
For the dough
For the topping
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Method
0/10 doneStep 1: Mix 1 ⅛ lb strong white bread flour, ⅛ oz instant dried yeast, 1 tbsp sugar and 1 tsp salt. Add 1 ¼ cups lukewarm water and 3 tbsp extra-virgin olive oil and knead for 10 minutes until smooth and stretchy.
10 minStep 2: Cover and leave in a warm place for about 1½ hours, until doubled.
90 minStep 3: Warm 4 tbsp extra-virgin olive oil with 1 sprig fresh rosemary over a low heat for 3 minutes, then leave to infuse. Discard the rosemary.
3 minStep 4: Heat the oven to 400°F (350°F fan) and oil a 30 × 40 cm baking tray.
Step 5: Divide the dough in two. Stretch one half thinly over the tray with oiled fingers, right into the corners.
Step 6: Scatter half the 1 ¾ lb small black grapes over it, sprinkle with a third of 3 ½ oz sugar and drizzle with a third of the infused oil.
Step 7: Stretch the second half of dough on a floured board to the same size and lay it on top. Press the edges to seal.
Step 8: Press the rest of the grapes firmly into the top, crushing a few. Sprinkle with the remaining sugar, 1 tsp anise seeds and oil.
Step 9: Bake for 40–45 minutes, until the top is deep gold, the grape juice is bubbling and the base sounds hollow. Common mistake: taking it out early; pale schiacciata is soggy under the fruit.
45 minStep 10: Cool in the tray for at least 20 minutes before cutting into squares; it's best warm or the same day.
Nutrition per serving
- Calories
- 370 kcal
- Protein
- 7 g
- Carbs
- 66 g
- Fat
- 9 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does schiacciata all'uva take?
- About 145 minutes in total: 100 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 8 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- What can I use instead of strong white bread flour?
- Plain flour, same amount (the dough will be softer and rise a little less).
- What can I use instead of extra-virgin olive oil?
- Vegetable, sunflower or rapeseed oil, same amount (for cooking; keep olive oil for dressings if you have a little).
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