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Loading...A traditional Tuscan flatbread baked during the wine harvest in September and October. Wine grapes are pressed into olive-oiled dough and dusted with sugar and rosemary; as they bake, the berries burst and release their sweet, wine-like juices into the bread. It is naturally leavened, lightly sweet, and eaten warm, often with a glass of new wine.
Prep Time30 mins
Cook Time30 mins
Total Time60 mins
Servings4
Yield1 large flatbread (8 slices)
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 14 gFat
- 2 gSaturated Fat
- 58 gCarbs
- 3 gFiber
- 22 gSugar
- 7 gProtein
- 420 mgSodium
- 310 mgPotassium
- 45 mgCalcium
- 2.5 mgIron
- 6 mgVitamin C
- 55 mcgVitamin A
Ingredients
For the dough
- 300 g (2 1/2 cups) bread flour
- 7 g (2 1/4 tsp) active dry yeast
- 200 ml (3/4 cup plus 1 tbsp) warm water, about 38°C
- 60 ml (1/4 cup) extra-virgin olive oil, plus more for drizzling
- 1 tsp fine sea salt
- 1 tsp granulated sugar
For the topping
- 450 g (about 3 cups) ripe red wine grapes, such as Sangiovese or Concord, stems removed
- 3 tbsp granulated sugar, plus extra for sprinkling
- 2 tbsp extra-virgin olive oil
- 1 tbsp fresh rosemary leaves, roughly chopped
- 1/2 tsp coarse sea salt
Directions
- In a small bowl, stir the yeast and 1 teaspoon of the sugar into the warm water and let stand 5 to 8 minutes until foamy. In a large bowl, combine the flour and fine sea salt, then add the yeast mixture and the 60 ml olive oil. Mix with a wooden spoon until a shaggy dough forms, then turn out onto a lightly floured surface and knead 8 to 10 minutes until smooth and elastic.
- Shape the dough into a ball, place in an oiled bowl, cover with a damp towel, and let rise in a warm spot for about 1 1/2 hours, or until doubled in size. Lightly oil a 30 x 20 cm (12 x 8 inch) rimmed sheet pan or rectangular baking dish.
- Transfer the dough to the pan and gently stretch it to fill the pan, pressing with your fingertips to make shallow dimples across the surface. Drizzle with 1 tablespoon olive oil and let rest 20 minutes while you prepare the grapes.
- Rinse the grapes and pat them very dry, then pull them from their stems. Press the grapes into the dough, stem-side down, packing them in tightly so they cover the entire surface in a single layer; some will crack and that is desired. Drizzle with the remaining 1 tablespoon olive oil.
- Sprinkle the sugar evenly over the grapes, then scatter the rosemary and coarse sea salt across the top. Let the flatbread rest uncovered for 20 to 30 minutes so the dough puffs slightly around the grapes.
- Preheat the oven to 200°C (400°F). Bake the flatbread on the middle rack for 28 to 32 minutes, until the crust is deep golden, the grapes are blistered and have released their dark juices, and the bottom sounds hollow when tapped.
- Remove from the oven, let cool in the pan 10 minutes, then slide onto a board. Cut into rough squares or rectangles and serve warm, ideally the same day, with any remaining pan juices spooned over the top.
Cook’s Notes
- Choose firm, ripe wine grapes; traditional Sangiovese or similar red wine varieties give the deepest color and most aromatic result, but seedless Concord or black grape varieties work well outside Tuscany.
- Press the grapes in tightly; a few will pop during baking, and the released juices caramelize on the dough, which is the signature feature of the bread.
- Serve the same day, ideally within a few hours of baking, as the moist grape topping quickly softens the bottom crust.
- A glass of young red wine or vin nuovo is the classic pairing during the autumn harvest season in Tuscany.
- Leftover slices are excellent split and lightly toasted, then drizzled with honey or a little ricotta.
