Cook what you grow
Tuscan Grape Harvest Bread
Schiacciata con l'uva, the bread Tuscany bakes at the grape harvest: olive-oil dough pressed thin around sweet wine grapes until the juices caramelize.
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Ingredients
serves 8From the garden
- 4 cups small wine grapes (Concord, Isabella, or any dark seeded grape off the vine), stemmed, rinsed, and dried well · about 1 1/2 pounds; seeded grapes are traditional and the seeds are eaten right along with the bread
- 1 sprig fresh rosemary, leaves stripped and chopped (optional) · the Tuscan touch; a teaspoon is plenty
From the pantry
- 1½ lb pizza dough, at room temperature 1 hour · or your own olive-oil bread dough
- ½ cup granulated sugar · half goes between the layers, half over the top
- 4 tbsp olive oil · use a fruity one; it carries the whole bread
- salt · a pinch, for the top