Schiacciata con l'uva

Schiacciata con l'uva

By
From
Mark Hix On Baking
Makes
1
Photographer
Jason Lowe

This is a local sourdough bread traditionally made during the grape harvest in the Chianti region of Tuscany. The grapes are folded into the dough – pips and all – and then the bread is eaten as a snack. I first cooked this bread on holiday and, as we found some great green figs at the market, I thought we’d up the fruit content by adding a few to the dough. There we cooked it in an impressive wood-fired brick oven, but any normal oven will work just as well. You could serve this with cheese or on its own as a tea-time snack, as the locals do.

Ingredients

Quantity Ingredient
1 quantity Sourdough, after proving and ready to shape
500g black grapes
4-5 figs, halved, (optional)

Method

  1. Preheat the oven to 230°C.
  2. Prove your sourdough and knock it back as usual. Using your hands, add two-thirds of the grapes to the dough and knead until mixed together well.
  3. Form the dough into a flattish round about 2 cm thick and place on a baking tray. Leave to prove again in a warm place until it has risen to double its size. Gently push the halved figs, if using, into the top of the dough in an even pattern along with the remaining grapes. Bake for 35–45 minutes, until the loaf is golden brown and the fruit are caramelised.
  4. Remove to a wire rack to cool.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again