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Municipio di Pordenone
Schiacciata toscana con uva
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Schiacciata Toscana con uva
Tuscan Flatbread with grapes
5 cups all purpose flour – ¼ cup brown sugar, plus extra for dusting - – 2 packages of dry yeast 1 cup warm water – ½ cup extra virgin olive oil
3 tablespoons fresh rosemary leaves, minced
2 tablespoons fennel seeds, crushed
2 tablespoons anise seeds, crushed
1 tablespoon fresh lemon tyme leaves
1 tablespoon sea salt – 2 eggs
1 pound seedless, mixed grapes, washed
In a large bowl stir 11/2 cup of flour, 1 tablespoon sugar, the yeast and the warm water. Let set for 15 minutes.
In a small pan, warm the oil and add all the spices and herbs. Turn off the heat and let the aromas infuse into the oil.
By hand or in an electric mixing bowl equipped with a dough hook, add the sponge obtained from the yeast mixture to the remaining flour, salt, ¼ sugar, the eggs and all but 2 tablespoons of the infused oil together with the spices.
Knead for 5 minutes, Place the dough in a slightly oiled bowl, cover it with plastic wrap and let it rise for 30 minutes.
Line a cookie sheet with baking paper, place the dough on it flattening it with your fingertips giving it a round shape. Place the grapes on it, pressing them lightly in the dough. Drizzle over it the remaining oil and dust with some sugar, little or liberally, depending on taste.
Cover and let rise for 40-60 minutes.
Bake in a preheated 400 oven for 25-30 minutes or till golden brown. Cool for 10 minutes. Serve warm.
