Photograph of the finished Schiacciata con l uva

Italy · Bánh mì dẹt nho tươi Schiacciata con l uva

Schiacciata con l uva

1 hr 40 min Hands-on time + 3 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 800 g
  • Photograph of Dry yeast Dry yeast 20 g
  • Photograph of Fresh grapes Fresh grapes 1.2 kg
  • Photograph of Sugar Sugar 280 g
  • Photograph of Olive oil Olive oil 200 ml
  • Photograph of Sage leaves Sage leaves 24 leaves
  • Photograph of Salt Salt 16 g
  • Photograph of Orange Orange 4

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.

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