Report from a photo shoot and as dessert a Sweet Tuscan Grape Bread With A Twist or Schiacciata con l’uva con un tocco in piú
SWEET TUSCAN GRAPE BREAD WITH A TWIST or SCHIACCIATA CON L’UVA CON UN TOCCO IN PIÙ
based on a recipe in Paolo Petroni’s Il libro della vera cucina fiorentina
750 g/ 1,6 lb small, blue wine grapes,
350 g/ 12, 2 oz flour
200 ml/ 0,85 cup tepid water
25 g/ 0,88 oz fresh yeast
8 tblsp sugar
100 g/ 3,5 oz blanched almonds, chopped
1-1,5 tsp ground cinnamon
8 tblsp extra virgin olive oil
Dissolve the yeast in 4 tblsp sugar, add the tepid water and 4 tblsp olive oil. Add the flour and a pinch of salt and work the dough well. Put it to rest and let it rise for about an hour.
Rinse the grapes, pick them off one by one and pat them dry. Mix the sugar with the cinnamon and the chopped almonds
Grease an oven-proof form then put the dough the table, remember to sprinkle it with flour beforehand. Roll out the dough into a thin oval or rectangle shape, it depends on the shape of your form.
Transfer the dough into the dish, let a fair amount of dough hang over the rims so they can be folded over the grapes later. Put 2/3 of the grapes in the dish, sprinkle 2 tblsp of the sugar mix and drizzle 2 tblsp of olive oil over them.
Fold the dough over the grapes so it covers it all. Put the rest of the grapes on top, sprinkle the rest of the sugar mix and pour the rest of the olive oil over it.
Bake in a pre-heated oven (175°C/350°F) for about 1 hour.
Let it get cold or at least tepid before you eat. If you can resist that long…