Schiacciata con l’uva

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