Name: Schiacciata All’uva
Yield: Serves 8
Cuisine: Italy
Ingredients: 3 tablespoons walnut oil; ½ cup (all-purpose) flour; ¾ cup water; ¼ cup sugar; 2 tablespoons sugar; 2 teaspoons active dry yeast; 2 cups seedless red grapes, halved lengthwise; ½ cup warm water; 1 teaspoon salt; 3⅓ cups (all-purpose) flour; 1 cup coarsely chopped toasted walnuts or hazelnuts; 1 tablespoon chopped fresh rosemary (optional); Walnut oil for brushing

Preparation info

Serves
8

Difficulty
Easy

Appears in

Enoteca

By Joyce Goldstein

Published 2001

About

If you are looking for a perfect flatbread to pair with cheese, this could be it. A grape harvest specialty all over Tuscany, the seasoned bread carries some sweetness from the grapes to contrast with creamy cheeses such as robiola, caprino, or ricotta. This schiacciata is served at L’Enoteca in Carrara Marina, the port of the famous Tuscan marble town.