SCHIACCIATA CON L’UVA DEI BARBI
Grape Harvest Shortbread made with Sangiovese grapes from the 2017 vintage at Barbi.
By Taverna dei Barbi chef Lucia Megalli.
25 grams beer yeast
500 grams flour
300 grams water
200 grams sugar
extra-virgin olive oil (preferably Tuscan)
1 kilogram Sangiovese grapes
Dissolve the beer yeast in 100 ml of room-temperature water together with 1 teaspoon of sugar.
It should take about 10 minutes for the yeast to become active with the help of the sugar.
Work the flour into the yeasted water. Add another 300 grams of room-temperature water and continue to work the dough. Once you have obtained an even and smooth dough, cover with a dish cloth and let it rise at room temperature for 1 hour.
Add 50 grams of sugar and two tablespoons of olive oil and continue working the dough by hand.
Cover it again with the dish cloth and let it set for another hour.
Roll out 2/3 of the dough into a baking dish that you’ve lined with parchment paper. Distribute half of the grapes over the dough. Add half of the remaining sugar and drizzle lightly with olive oil.
Roll out the remaining dough and add a second layer to the shortbread. Distribute the remaining grapes on the top layer, gently pressing down to incorporate them into the dough. Top with the remaining sugar and drizzly lightly with olive oil.
Bake in a pre-heated oven at 180° C. for roughly 40 minutes.