Have you ever had a disappointing grape? You know the ones that look all plump and crunchy but when you bite into one it’s just a bit…soft? I ended up with a punnet of them the other day – tasty looking but just didn’t hit the mark. But I hate wasting food, I will go to great lengths to attempt to use up anything that would otherwise be thrown away (unless it’s actually gone mouldy, I don’t go quite that far…), so I racked my brains to try and come up with something to do with them.
There aren’t many recipes that use cooked grapes so I was left with a choice between cake and bread; I wasn’t in the mood for cake so bread it was. What I came up with is a take on Italian Schiacciata all’uva, a red grape flatbread similar to foccacia. This is by no means an authentic recipe, I changed up the dough somewhat, adding a bit of semolina for flavour and a chewier crumb, and my grapes were green, but I do imagine that it would be far superior if baked with black or red grapes.
The bread consists of two layers of dough with grapes and raisins in the middle and more grapes and sugar on the top which collapse into bubbles of sweet, sticky juice which caramelise slightly when the loaf is baked. But despite the grapes and the sprinkling of sugar it is not overly sweet, making it a perfect treat for breakfast or a mid-morning snack. I wasn’t originally planning on blogging this recipe, as I didn’t expect it to turn out that well but I was pleasantly surprised by the result and it is very tasty!