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This is a country-style sweet traditionally made at grape harvest time and baked in the bread oven as it still is today

gastronomia schiacciata con l uva

450 gr. flour
brewer’s yeast
1 kg red wine grapes
castor sugar 
fennel seeds
extra-virgin olive oil
Knead the flour with water, adding some 15 grams of yeast diluted in water and a tblsp of olive oil. Knead for about 15 minutes and then leave it to rest for at least one hour. Grease a shallow, broad baking tin with oil and lay half of the dough in it. Lay two thirds of the grapes (previously washed and well rinsed) on top and shower with 3-4 spoonfuls of sugar.
Cover this with the remaining dough and then press in the remaining grapes on top, and again shower with sugar. Top with some fennel seeds and drizzle with oil. 
Allow to rise for ¾ of an hour and bake in a preheated oven at 200°C for 30 minutes.

Published: 2/9/2013

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