It’s time for the grape harvest in Tuscany and it’s also time to prepare the traditional schiacciata con l’uva, a sweet bread with black grape. I love to bake this special cake because it’s something that my grandma used to prepare for me when I was a child. I use both black and white grape, and also fresh figs. Here my personal recipe coming from grandma’s book.
TooMuchIngredients
700 gr of black grape – better if it is fox grape – sometimes I use also white grape or figs
400 gr of bread-flour
25 gr of brewer’s yeast
200 gr of white sugar
200 gr of warm water
salt
extra virgin olive oil
Let’s make this schiacciata!
You should prepare the classic dough for bread or pizza, so add flour, yeast, sugar, water and mix them all. Then knead by hand for about 5 minutes; you need to make a smooth ball of bread-dough. Leave to rest for about 2-3 hours.
After this time divide the dough into 2 parts: take the first part and put it onto a baking tray, better if rectangular. The dough should be about 1 cm high; now cover with half of the grape and dust with white sugar. Cover with the rest of the dough, put all the grape and some more sugar on top of it. Bake for about 45° minutes at 180°C. The color should turn into brownish.
Below the pictures I’ve taken about the process of making schiacciata con l’uva at Forno Conti in Mugello. Giuliano has been making it for over 40 years and you can tell his passion through his hands.
Simple and genuine: flour
Black and sweet: Fox grape
Schiacciata is resting
Giuliano is stretching the dough
Grape is the main ingredient
Just few ingredients, sugar included
Guliano puts the last grape on top
Making it schiacciata
Giuliano is ready to bake
Schiacciata is ready!
Are you ready to bake?
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