Schiacciata con l’uva

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Appears in
Mark Hix on Baking

By Mark Hix

Published 2012

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This is a local sourdough bread traditionally made during the grape harvest in the Chianti region of Tuscany. The grapes are folded into the dough — pips and all — and then the bread is eaten as a snack. I first cooked this bread on holiday and, as we found some great green figs at the market, I thought we’d up the fruit content by adding a few to the dough. There we cooked it in an impressive wood-fired brick oven, but any normal oven will work just as well. You could serve this with chees