Schiacciata con l uva

Method

1. 1 Knead the dough with yeast, warm water, olive oil, and salt for 12 minutes, then let it rise for 2 hours.
2. 2 Divide the dough in half, then roll one half out onto the baking tray to a thickness of 1 cm.
3. 3 Spread half a whole fresh grape over the flour, then sprinkle with sugar and orange zest.
4. 4 Cover with the remaining half of the dough, then sprinkle the remaining grapes and gently press them into the dough.
5. 5 Using whole grapes with seeds, as is the original Tuscan style, is recommended; removing the seeds will cause the cake to lose its texture and become watery.
6. 6 Let it rest for another hour, then drizzle with olive oil, sprinkle with sage leaves, and bake at 200 degrees for 35 minutes.

With an appliance

• Air fryer 1 hr 10 min

  Change the baking method in step 6: spray oil on the raisins and the surface of the dough, run the oven at 215 degrees for 23 minutes, then flip the loaf after 12 minutes; the edges will crisp up sooner, and large loaves should be split in half.