For a healthy one snack what perfumes of the first autumnal scents what’s better than Crushed With The Grapes? A prescription easy of the peasant tradition Tuscany: bread dough topped with black grapes and sugar. The result is a sweet little sweet with a sugary crust and juicy grains. A goodness!
- 400 g of flour 0
- 7 g of dehydrated brewer’s yeast
- 6 tablespoons of granulated sugar
- 4 tablespoons of olive oil
- 200 ml of water
- 2 bunches of black grapes
How to prepare: Mashed with grapes
There crushed grapes is a traditional Tuscan recipe. It was prepared at the time of the harvest, when the grapes were ripe and plentiful and the bread was strictly homemade.
It is in fact a dessert consisting of bread dough leavened, without salt as the tradition of central Italy dictates, black grapes, olive oil and little sugar, all products linked to the territory. The bread dough acts as a base and cover, while the grapes are placed as a filling and on the surface: the result is therefore two layers of soft Sweet focaccia and two layers of fruit, a real treat.
Less famous than Castagnaccio, also of Tuscan and peasant origin, the crushes with grapes it’s a snack equally healthy and greedy.
Grapes are very precious fruit for our body: naturally rich in vitamins and mineral salts, it also contains antioxidants. It also has a diuretic and anti-inflammatory action. And then it is very good.
To eat alone or to use in the kitchen, for delicious sweet recipes and surprising savory recipes. With raisins, for example, you should try the Chocolate and raisin cake or the Girelle with cream and raisins. With fresh grapes, on the other hand, we recommend the Orecchiette with radicchio, grapes and balsamic vinegar or the tasty Turkey breast with grapes.
OTHER DELICIOUS RECIPES: Sweet focaccia, Focaccia with pears and chocolate, Cake with fresh peaches, Genoese Pandolce
Easy execution Preparation time 30 min Cooking time 45 min – 50 min Rising time 2h Portions 8
How to prepare: Mashed with grapes
To prepare the schiacciata with grapes, first dissolve the yeast in half the water. Put the flour in the bowl of the mixer, add the yeast and the oil; knead with the hook k at low speed just enough to mix and add, little by little, all or part of the remaining water. Adjust according to the mixture that should not be too soft or too hard. Then mount the hook and knead for about 15 minutes, until the mixture is smooth and elastic. Transfer it to a bowl, cover it with cling film and let it rise until doubled (it will take about 2 hours).
Take the leavened dough and turn it upside down on a floured pastry board. Take about 2/3 of it and spread it with your hands on a 23 x 23 cm square pan, lined with parchment paper and greased with oil. You will need to cover both the base and part of the edges.
Spread over the shelled grains of 1 bunch of grapes, sprinkle them with 3 tablespoons of granulated sugar and finish with a drizzle of oil. Roll out the remaining dough with your hands or with a rolling pin and cover the fruit filling, sealing the edges well with your fingers.
Spread the berries of the remaining bunch of grapes on the surface of the dough, sprinkle with the remaining 3 tablespoons of sugar and a drizzle of oil. Put in the preheated oven at 190 ° and cook for 45-50 minutes or in any case until golden brown. Remove the schiacciata with the grapes from the oven and let it cool completely before serving.