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Grape focaccia (Schiacciata all'uva) from Florentine: The True Cuisine of Florence (page 78) by Emiko Davies

  • caster sugar
  • Concord grapes
  • fresh yeast
  • plain flour

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Notes about this recipe

  • Eat Your Books

    Can substitute wine grapes or blueberries for Concord grapes.

  • jzanger on September 09, 2018

    Absolutely delicious, and reminiscent of the treat I remember from Florence's outdoor market. This was well worth the effort I put into deseeding every grape, and the rest of the process was pretty simple. I made the dough the night before and kept it in the fridge. After a few hours of being in the fridge it had risen quite a bit so I punched it down. The next morning I took it out of the fridge and let it come to room temp while I fussed with the grapes. A few notes for next time: The recipe uses no salt (which is traditional in Florence, I know), but I think I'd add a pinch of salt along with the layers of grapes, sugar, fennel seed, and olive oil. Also, the dough is super sticky, so be sure you oil your bowl and be sure to follow their guidance to oil your hands while handling the dough.

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