in Italy

Tuscan flatbread with grapes

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Ingredients for 1 servings:

  • 600 g grapes
  • 500 g flour
  • 1 tsp sea salt
  • 1 tbsp sugar
  • 1 packet of yeast (dry yeast)
  • 5 tbsp olive oil
  • 300 ml water, lukewarm
  • 4 tbsp brown sugar
  • 4 sprigs rosemary

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

delicious with cheese and light red wine

Wash, halve, and deseed the grapes. Combine the flour, salt, sugar, and dry yeast. Add the olive oil and warm water a little at a time. Stir everything together until a smooth, soft dough forms. Let it rise for about 30 minutes, or until it has doubled in size. Roll out the dough on a rectangular baking sheet and let it rise for another 30 minutes. Sprinkle with sugar, arrange the grapes, and also the plucked rosemary sprigs on top. Bake in a preheated oven at 180°C–200°C for about 30 minutes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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