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Grape Schiacciata
- Makes
2
- Difficulty
Medium
By Paul Allam and David McGuinness
Published 2009
We use the olive oil dough for the base of this Italian classic. We never make this out of season as it relies on good grapes to do it justice. We used regular black grapes in the first few attempts but due to a ‘public seed backlash’ changed to black seedless grapes instead.
Ingredients
400 g 14 oz 500 g
Method
To make schiacciata, follow the instructions for making olive oil dough. Once the dough has finished its bulk prove, you can shape the schiacciata.
Divide the dough into two even-sized portions. Use a rolling pin to roll out each portion to create a
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