Tuscan grape schicciata
Ingredients
4 tablespoons extra virgin olive oil
4 tablespoons roughly chopped rosemary plus more for serving
2 teaspoons salt flakes
2 teaspoons sugar
2 tablespoons water
2 tablespoon balsamic vinegar – Black Label
400g seedless crimson grapes
Balsamic Gold Label for drizzling
Dough
1 x 7 g sachet dried yeast
380 ml lukewarm water
2 teaspoons honey or barley malt syrup
31/3 cups (500 g) plain, type ‘00’ or baker’s flour
2 tablespoons extra virgin olive oil
3 teaspoons salt flakes
Method
To make the dough, in a bowl, pour in your flour, yeast and the water and mix with a spoon. Add the honey or malt syrup and mix well. Then add in your salt and olive oil. Tip the dough onto a floured bench and knead like you mean it for 8–10 minutes or until the dough is smooth and shiny. The dough should feel slightly sticky. If It seems too wet, add 1 of tablespoon flour. Likewise, if it’s too dry, add a little olive oil or water. All flours tend to vary slightly, even within the same brand and you have to let your instinct guide you.
Shape the dough into a ball, then cover it with a moist tea towel and rest for 20 minutes. After this time, you will notice the dough has become beautifully elastic. Stretch it with your hands to form a rectangle, then fold it into three and shape into a ball. Place the ball in an oiled bowl, cover with a moist tea towel and leave to prove for 1 ½–2 hours or until the dough has doubled in size.
Preheat your oven to 200°C (fan-forced 180°C).
Mix together the olive oil, rosemary, salt, sugar, water and vinegar in a bowl.
Spread the dough onto a tray lined with baking paper. Cover the dough with your grapes, feel free to cut some of the grapes in half. Season with your salt flakes and drizzle your olive oil, rosemary, salt, sugar, water and vinegar mixture and bake for 30-35 minutes or until it turns pale golden and the edges looked bronzed. Serve warm or cold with an extra drizzle of extra virgin olive oil and balsamic vingegar.
