Flour type 00 or Wheat flour, 14 Oz
Fresh yeast, 0,7 Oz
Lukewarm Water, 7 Oz
Extra virgin olive Oil
Wine grapes or small table Grapes (blue), 28 Oz
Sugar, 5 Oz


Make the paste. Pile the flour on to a clean surface and make a large well in the center. Dissolve the yeast in a little of the water and pour it into the well. Add also a few tablespoons of olive oil. Start kneading the dough. Slowly add water and continue kneading until the dough is elastic and smooth. A great tip: patience. Put the dough ball in an oiled bowl, cover with a clean tea towel and let rise during 1,5 hour. The dough ball should double in size. Knead again one or more tablespoons of olive oil into the dough. Divide the dough ball in two portions. Take a baking tin (rectangular or round) size 25×30 cm. Grease it with olive oil or use baking paper. Unroll the two dough portions (not to thin) and cover the bottom of the baking tin with one portion. Put half of the grapes and liberally sprinkle with sugar. Cover with the second portion of the dough and secure the edges. Put the rest of the grapes on it, liberally sprinkle with sugar and olive oil. Let rise again during 1 hour. Preheat the oven at 180 à 190 °C. Bake the schiacciata for about 45 minutes. The top crust should be golden. Serve warm or cold.
Tip: add fennel seed, anise or rosemary for a modern touch.

Thanks to: De Food Madam