Well there were still grapes in the fridge and so what to do. Many years ago I recall watching a cooking program that I was sure was The de Medici Kitchen and there was a description of a flat-bread being made at harvest time stuffed and topped with grapes. OK, a sweet foccacia !!
So I looked through my books by Lorenza de Medici and could not find the recipe. So, then looked through other Italian books and finally found it in Claudia Roden's book "The Food of Italy" on page 137. Although my older edition has a different cover.
There is a link to search the book here and Judith Sweet (this week's theme !) wrote up the recipe in the Hobart Mercury here.
It is a very simple dish and a good way to use up grapes while making bread. You can just use all grapes or for a boozy taste use the dessert wine- soaked raisins. You can just use your favourite bread dough or pizza dough as the base with some sugar added.
It is a rustic dish and designed to be eaten by the grape pickers.
Florentine flat bread with grapes
(Schiacciata con l’uva)
2 tbsp fresh yeast or 1 tbsp dried yeast
150ml milk, lukewarm
300g bakers' flour
500g black grapes, pitted, skin on
200g raisins soaked in Vin Santo or other
sweet dessert wine.
If using fresh yeast, place it in the TM bowl with the milk and mix for 10 seconds at 37°C on speed 4. Add flour, 100g of sugar and the salt and mix for 15 seconds at 37°C on speed 4.
If using dried yeast, add it to the flour, 100g of sugar and the salt and mix for 10 seconds at 37°C on speed 4. Then add the milk and mix for 15 seconds at 37°C on speed 4.
Place the Thermomix into the Closed Lid position and set to use the Interval button to Knead for 3 minutes then leave in the TM bowl to double in size.
Once doubled, punch the dough done and set the machine to knead for another 1 minute 30 seconds.
Remove dough and shape into two rounds about 22cm across.
Place one on a floured baking tray and cover it with half the grapes and half the raisins, drained.
Place the remaining dough on top, press down quite firmly and cover with the rest of
the grapes and drained raisins.
Preheat the oven to 180°C.
Cover the dough and leave until doubled in size.
Sprinkle with the remaining 30g sugar and bake for about 45 minutes, until golden on top.