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Schiacciata della
vendemmia |
INGREDIENTS
(serves 8-10)
30g fresh yeast
275ml (approx) tepid water
10g best sea salt - Trapani or sel gris from Guerande
500g bread flour
Polenta or dried breadcrumbs
600g small black (preferably seedless) grapes
6tbs Roi (Ligurian) olive oil
3tbs ground cinnamon
120g sugar
1tbs freshly milled black pepper
2-3 sprigs very fresh, soft-leaved rosemary
METHOD
Dissolve the yeast in water and then the salt. Combine with the flour and work into a supple dough. Divide into two balls, cover with a cloth and leave 30 minutes in a warm place to start fermentation.
Sprinkle polenta or crumbs over a 30-35cm baking tin. Roll out the balls of dough to fit the tin. Lay one in the tin. In a bowl mix grapes, 4tbs olive oil, cinnamon, 100g sugar, pepper and rosemary. Pile on the dough lining the tin. Leave about 3cm around edge of the dough uncovered.
Lay the second piece of dough on top and crimp the edges as you might do with Cornish pasties. Brush the pastry top with the rest of the oil and sprinkle the last of the sugar on top.
Preheat oven to 200ºC. Bake 20-25 minutes depending on the type of oven. Serve warm.
Note: Don't use a Tuscan oil for this. Gennaro Contaldo buys a soft, very low acid Ligurian oil, Franco Roi, from Badalucca (available from Timuno Distribution, 01993 776020).