Schiacciata con l'uva - Florentine flat cake with grapes

Ingredients:

800 g of Canaiolo grapes, washed and dried; 300 g of flour; 20 g of brewer's yeast dissolved in a little warm water; 150 g of sugar; 2 spoonnuls of extra virgin olive oil; a pinch of salt.

Preparation time:

20' and 1 for the rising - Cooking time: 30'

Directions:

In a terrine mix the flour, the yeast, the oil, 1/3 of the sugar and salt. Mix well and leave to rise for an hour in an open warm oven. Lay half the dough in an oiled rectangular oven-dish, cover with 2/3 of the grapes, half of the remaining sugar and a spoonful of oil. Cover with the rest of the dough, pressing well at the edges so that it sticks, cover with the rest of grapes, the sugar and the oil and cook in a hot oven. The sweetbread is ready when the surface is golden.

Notes:

If you want it more fragrant, you can add a pinch of rosemar leaves or aniseed to the grapes on the top, or "inebriate it" with a generous dash of red wine before putting it in the oven.

You can find this and other recipes in the book:
Maria Salemi, Florence - City gourmet guide, Nardini Editore
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