Grape Bread

Schiacciata con l'uva is a grape bread, not unlike focaccia.

It is made in central Italy during the grape harvest and can be made very simply if you have a bread machine. It may not be the traditional way of doing things, but is quick and easy. Take the long way round, if you wish, and knead manually.

3 cups bread flour
2 teaspoons granulated yeast
1/4 cup sugar
1/2 teaspoon salt
1/4 cup olive oil
1 cup warm water
500g black grapes
extra sugar

Place the flour in your breadmaker along with the yeast, sugar and salt. Pour in the oil and water and, using the manual setting, press start. Add a little more water if the mix looks too dry.

Remove the grapes from the stalks, wash and drain and place in a bowl, pressing lightly to squash them a little. Sprinkle over a little sugar.

When the mix has been kneaded, has risen and the beep sounds, remove the dough from the pan and divide in half. Pat each half out into a circle.

Place one round on a non-stick tray and spread with about half of the grapes, then cover with the second circle and press the remaining grapes into the dough. Place in a warm place to rise again for about 45 minutes. Sprinkle with a few fennel seeds if desired.

Meanwhile heat the oven to 200C. When the bread has risen, bake it for about 30 minutes until the top is golden.