Yield: Makes one 18-inch by 13-inch flatbread
This is one of those seasonal recipes that I can’t wait to make each fall, when tiny champagne grapes (also known as Black Corinth grapes) are briefly available at my local farm stand. After a casual meal, I serve squares of this traditional Tuscan flatbread with a selection of Italian cheeses, including an aged pecorino and a soft taleggio (or some of the soft goat cheese I get from my friend Lisa’s farm), and small glasses of sweet Vin Santo instead of dessert. If champagne grapes are not available, don’t be tempted to use regular table grapes. They have a nice crunch when you eat them out of hand, but they have more water than flavor inside. Instead, try my variations, which also pay homage to Tuscany and also pair well with cheese and Italian dessert wine.
This recipe is excerpted from Simply Great Breads.
For a rosemary-walnut schiacciata, replace the orange zest with 3.75 ounces/ 15 grams (2 tablespoons) of fresh rosemary and the grapes with 7 ounces/200 grams (1-3⁄4 cups) of walnuts, chopped.
For a cherry tomato–anise schiacciata, replace the orange zest with 3.75 ounces/15 grams (2 tablespoons) of anise seeds and the grapes with 18 ounces/500 grams (3-1⁄2 cups) of cherry tomatoes.
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