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Grape Bread (Schiacciata)

  • Grape Bread (Schiacciata)

    Serves: 6 people
    Cooking time: 90 minutes
    Calories: 300 per serving
    Expertise level: 2 out of 3

    Ingredients:
    500g strong white bread flour (Italian 00 “Pizza” flour would be a nice touch)
    350 ml lukewarm water
    14g dried yeast
    800g of black grapes – the sweetest, juiciest ones you can find
    50g sugar
    4 tbsp of extra virgin olive oil
    4 sprigs of rosemary

    1. Start by making some rosemary-flavoured oil. Put the olive oil and 3 sprigs of rosemary in a pot and place on a low heat.
    2. At the first sign of a sizzle, remove the pot from the heat and pour the mixture into a cold bowl to cool.
    3. Remove the grapes from the stalks and wash them. Pat dry with a paper towel and leave them aside to dry completely. Do not split them to remove the seeds as this will allow the juice to escape and make the bread soggy.
    4. Mix the water and yeast in a large bowl. Add the sugar and stir to dissolve. 
    5. Add the flour and mix until you have a sticky dough. Cover and leave aside for 20 minutes.
    6. After 20 minutes, pour the cooled rosemary oil over the dough and knead for about a minute until the dough is smooth and elastic. Cover the bowl and leave it in a warm place until the dough doubles in size.
    7. While the dough is rising: Preheat your oven to 240 C / Gas Mk 9. Line a large roasting tray with greaseproof paper.
    8. When the dough has doubled in size, split it into two halves.
    Place one half in your tray and pat it out to cover the tray with your fingertips. (Schiacciata means “flattened down”.) Spread half the grapes evenly across the flattened base – just like a pizza. Flatten out the other half of the dough on a lightly floured board and flip it on top of your “pizza”. Spread the rest of the grapes on top, then sprinkle over needles from the remaining rosemary sprig.
    9. Bake at 240 C / Gas Mk 9 for 20 minutes then reduce the heat to 220 C / Gas Mk 7 for a further 30 to 40 minutes or until the bread is nicely coloured and the grapes are releasing their juices.
    10. Allow to cool and serve drizzled with honey.

    Recipe created by: Emma and Mark
    http://www.foodanddrinkglasgow.co.uk/tuscany-villa-recipe/

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