Tuscan grape schiacciata, single portion

Ingredients

For 1 serving

• All-purpose flour35 g
• Active dry yeast0.5 g
• Grapes70 g
• Brown sugar8 g
• Extra virgin olive oil4 g
• Rosemary0.5 g

Contains: gluten,

In season: August – October

Method

1. In a bowl dissolve the dried yeast in lukewarm water (about two thirds of the weight of the flour), then add the plain flour and knead for 5–8 minutes, until the dough is smooth and elastic. The quantities are for one piece: multiply them by the pieces you want.
2. Cover the bowl and leave to rise in a warm place for 1 hour 30 minutes, until doubled in size.
3. Towards the end of the rise preheat a conventional oven to 200 °C; wash the grapes, pull them off the stalks and dry them well.
4. Grease a baking tin with a drizzle of the extra virgin olive oil; divide the dough in half, press one half over the base with your fingers, cover with half the grapes and sprinkle with half the brown sugar.
5. Stretch out the remaining dough and lay it on top, sealing the edges; scatter the rest of the grapes, pressing them into the dough, then the remaining sugar, the rosemary needles and the rest of the oil.
6. Bake for 30 minutes, until the edges are golden and the grapes have burst and caramelised; let it cool slightly before cutting.