A surprisingly delicious, rich and juicy sweet bread studded with seasonal black grapes. This sweet bread can be served along side a cheese board and red wine or on it’s own.
The words “schiacciata con l’uva” means to flatten bread with grapes. It was traditionally made in Southern Italy to celebrate wine grape harvest.
Options: walnuts, fennel seeds
1 qty Basic Bread dough.
We have a great local bakery, so I purchase my ready made dough and all I do is knead it gently and roll it into shape.
If you like fennel seeds then add 1 tsp of them into the flour mixture.
2 tbsp olive oil
1 tsp fresh rosemary leaves, chopped, extra
400gm purple/black seedless grapes
2 tbsp Vino Cotto
1 tbsp walnuts, optional
In a small bowl, add the olive and chopped rosemary and let stand for an hour to infuse the oil. Then strain the oil and reserve the rosemary. In another bowl, add the grapes and Vino Cotto and stir to coat the grapes. Keep any remaining Vino Cotto for drizzling.
Preheat oven to 200C.Knead and roll out the dough into 2.5cm thick rectangle shape and place on a lined baking tray.
Brush the top of dough with the infused oil.
Gently press the grapes into the dough.
Scatter with rosemary and chopped walnuts(optional).
Bake in oven for approx. 15minutes or until bread is cooked through. The grapes should begin to burst and ooze out their lovely juice. If grapes are burning, cover with foil.