Schiacciata con l’uva (Grape flatbread)


We can find the “best recipe for schiacciata con l’uva” in any Florentine family.

As for me (Elisa), I didn’t have a mom or grandmothers who loved cooking so I don’t have a family recipe. So I went in search of recipes and after talking with many women and comparing various recipes I found the one we like the most.
Happy September to all!
1 kg of black Canaiolo or Sangiovese grapes
350g of stone-ground flour
15 grams of yeast
1 cup milk
water if necessary
8 tablespoons brown sugar
12 coarsely chopped walnuts
vinsanto (sweet white wine)
extra virgin olive oil
aniseed or fennel optional
In a glass of warm milk dissolve the yeast.
Mix the flour with the warm milk, 4 tablespoons of sugar, 4 tablespoons of olive oil and a pinch of salt. Let the dough rise until it has doubled in volume. Divide the dough into two parts, one larger to line the bottom, one smaller for the top. Roll out the dough quite thin and lay it on a round baking pan with high oiled edges. It’s important that the base dough covers the pan well. Meanwhile we have washed the grapes and mixed them with the aniseed or fennel, walnuts, 2 tablespoons of sugar and a little vinsanto. At this point we fill the base leaving a small part of the grapes aside for the top. Fold the edges of the dough inwards and place the second layer of dough. With the tips of the fingers we create small dimples on the dough taking care not to puncture it. We distribute the remaining grapes over the top and sprinkle over 2 tablespoons of sugar and 4 of oil sautéed with rosemary.
Bake at 180°C in the oven for about 45 min.-1 hour.
Allow to cool and eat cold.

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