Today I’m presenting you with the traditional Florentine grape flatbread; I’m finally able to share this recipe… because last year I couldn’t find the black wine grapes used for this recipe and had to make it with white ones.
The attempt with white grapes wasn’t bad, but with black grapes, it’s something else.
For Tuscans, this dessert is never missing from their tables during harvest season and I must say it’s a real surprise and very distinctive, definitely worth trying!!!
For someone like me, who goes crazy for this type of grape, eating it as if it were table grapes, I find this recipe truly exceptional.
Try making it yourself and let me know what you think.
Kcal 405 approx. per person
- Difficulty: Medium
- Cost: Moderate
- Rest time: 50 Minutes
- Portions: 6 servings
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All seasons, Summer, Fall
Ingredients to make Grape Flatbread
- 1/2 cube fresh brewer's yeast
- 2 3/4 cups All-purpose flour
- 3/4 cup warm water
- 3 tablespoons Sugar
- 1 teaspoon Salt
- 2 tablespoons Extra virgin olive oil
- 1 3/4 lbs black wine grapes
- 4 tablespoons Sugar
- 2 tablespoons Extra virgin olive oil (divided for greasing the baking sheet and for drizzling on the flatbread)
Preparation of Grape Flatbread
In a bowl, combine all the dry ingredients except salt and water, mix, then gradually add warm water, add the salt, and start mixing well until you get a homogeneous dough.
Knead it well for a few minutes, then let it rise in a warm place for about 2 hours.
Meanwhile, wash the grapes thoroughly and remove the grapes from the clusters, drain them, and dry them.
After the time has elapsed, divide the dough into 2 equal balls….
roll out the first half, spread it into a sheet and place it in the previously greased baking dish, making sure the dough rises slightly up the sides.
Add half of the grapes, sprinkle with 3 tablespoons of sugar, and drizzle some of the available extra virgin olive oil.
Roll out the second sheet, place it over the grape layer, add the remaining grapes, sprinkle with another 3 tablespoons of sugar, and the remaining extra virgin olive oil.
Seal the edges of our flatbread well, let it rest for 15-30 minutes, then bake in a preheated oven at 300°F (150°C) and cook for about 50 minutes.
Remove from oven, let cool, and serve.
