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| Grape Schiacciata ready for the oven |
Around 500gms your favourite bread dough (proven)
400 gm grapes
¼ cup raw sugar.
Roll out dough into 2 flat rounds that fit on your lightly
oiled tray.
Put one round onto tray then sprinkle ½ the grapes over.
Leaving spaces in between. Sprinkle with a little sugar.
Put the second round over the first layer. Push the edges
together to seal it.
Add more grapes, pushing them into the valleys formed by the
grapes underneath. Sprinkle with a little sugar.
Bake in a hot oven 220C for about 35 minutes.
Delicious hot or cold. Can be served with yogurt. Serves 6
VARIATIONS
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| Mulberry version |
I like to halve the above recipe and make a savoury version
as well. Using the same method I use small tomatoes, basil pesto and parmesan cheese.
On the first layer spread the pesto. Scatter the tomatoes (they
can be cut in half if so, cut side down.) Sprinkle with cheese.
Put on the second round firstly spreading it with pesto.
Press down and add the tomatoes and sprinkle with cheese. Bake as above.
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