The grape schiacciata (schiacciata con l'uva) is a traditional Italian pastry that is prepared during the harvest in Tuscany. As a rule, a "wine" grape variety is used for its preparation, but you can take any black, sweet or sweet-sour, with a rich taste.
It is necessary
-
- sifted soft wheat flour - 500 g;
- black grapes - 500 g;
- olive oil - 2 tablespoons l.;
- fresh pressed yeast - 25 g;
- anise seeds - ¼ tsp;
- granulated sugar - 80 g;
- salt - ¼ tsp
Instructions
Step 1
Dissolve the yeast in warm water, the temperature of which should be 30 degrees and immediately knead the dough.
Step 2
Sift the flour with salt in a cone shape. Make a depression in the center of the cone and add yeast and olive oil.
Step 3
Knead the dough thoroughly by hand or using a powerful mixer or food processor for 15-20 minutes. The dough should be elastic and soft.
Step 4
Divide the dough into 2 equal pieces and shape into balls. Put each ball in a separate deep cup, cover with towels and put in a warm place with an air temperature of + 25-30 degrees for 4 hours. The dough should approximately triple in volume.
Step 5
Preheat oven to 180-200 degrees. Grease a baking sheet with a little olive oil.
Step 6
Take one ball and using your hands, without using a rolling pin, stretch the dough so that it is evenly distributed over the entire mold.
Step 7
Top with a thin layer of grapes. If the berries are too large, cut them into 2-3 pieces. And don't forget to remove the seeds.
Step 8
Sprinkle sugar on top of the grapes. Take the amount at your discretion, depending on the sweetness of the grapes. Add ½ part anise seeds.
Step 9
Stretch the second ball to the desired size and place on top of the grapes. Sprinkle the remaining granulated sugar and anise seeds over the cake. Place in a preheated oven and bake for 40-50 minutes.
