Ingredients for 6-8 people:1 kg black/red grapes (if possible fresh, large and firm!)500 g plain flour20 g fresh brewer’s yeast9 tbsp extra virgin olive oil8 tbsp sugar1 tsp fine salt
Dissolve the yeast in a bowl with a little lukewarm water, then, stirring continuously, add the sifted flour a little at a time, some more lukewarm water, 4 spoonfuls of olive oil, 4 of sugar and a teaspoon of salt. Transfer the dough onto a work surface sprinkled with flour and knead it well: it should become soft and elastic. Leave it to rise for roughly an hour somewhere warm and sheltered, covered with a teacloth. When this time is up, knead the dough a little more on a work surface sprinkled with flour, and then use a rolling pin to roll it out until it’s fairly thin and more or less rectangular. Grease a baking tray (approx. 25 x 35 cm) with a spoonful of olive oil and line it with the dough, allowing the excess to hang out over the edges. Distribute ¾ of the grapes (destalked, washed and dried) on top of it, then sprinkle them with 2 spoonfuls of sugar and 2 of olive oil. Fold the edges of the dough in over the grapes, so that they are almost completely covered. Place the remaining grapes on top, pushing them down into the dough a little with the tips of your fingers; sprinkle with another 2 spoonfuls of sugar and drizzle with 2 spoonfuls of olive oil. Bake the flatbread in a preheated oven, at 180 °C, for 20-25 minutes, then reduce the temperature to 150 °C and cook it for at least another 15 minutes. If it should begin to brown too much, cover it with a sheet of kitchen foil until it has finished cooking. Serve the “schiacciata” warm or cold, cut into small squares.