In the gentle hills of Tuscany, harvest season brings not only the grape picking but also the rediscovery of old recipes that celebrate this fruit. One of these is schiacciata with grapes, a classic of Tuscan country cooking that combines simplicity and delight, perfect for a snack.
Ingredients:
- 400g plain (00) flour
- 7g dried active yeast
- 6 tablespoons caster sugar
- 4 tablespoons Villa Dianella extra virgin olive oil
- 200ml water
- 2 bunches of black grapes
Making the dough:
Dissolve the yeast in half the lukewarm water. In a large bowl, or the bowl of a stand mixer fitted with a dough hook, pour in the flour and add the dissolved yeast and the olive oil. Start kneading at low speed, gradually adding the rest of the water until you get a dough that is elastic but not too soft.
Work the dough for about 15 minutes until smooth and elastic. Transfer it to an oiled bowl, cover with cling film and let it rise in a warm place for about 2 hours, or until doubled in size.
Assembling the schiacciata:
Once risen, turn the dough out onto a lightly floured surface. Roll out two-thirds of it into a square baking tin (about 23×23 cm), previously oiled and lined with baking paper, making sure it covers the sides too.
Spread the grapes from one bunch evenly over the base, sprinkle with half the sugar and add a drizzle of oil. Roll out the remaining dough and cover the filling, sealing the edges well.
Finish with the grapes from the other bunch, the rest of the sugar and another drizzle of oil.
Baking:
Bake in a preheated oven at 190°C for 45-50 minutes, or until the surface turns golden and crisp.
Let it cool completely before serving.
Villa Dianella’s schiacciata with grapes is perfect enjoyed on its own or paired with a glass of our estate’s organic red wine. Have you ever made it?
