Schiacciata con L'uva

Sweet Grape Bread

For the dough:

25g dried yeast

350g plain white flour

4 tbsp extra-virgin olive oil

100g sugar

Salt

To garnish:

One kg black grapes

Sugar

Extra-virgin olive oil

Rosemary

Dissolve the yeast in a little tepid water and add to the flour, oil, two tablespoons sugar and a pinch of salt in a large bowl.
Mix together rapidly, form into a round ball, cover the bowl with a cloth and leave to rise in a warm place for two hours. Using small, black wine grapes and not the larger, table variety, carefully remove the grapes from their individual stalks, put in a colander, wash and leave to dry.
Divide the dough in two and roll out into rectangles the same size as the baking tray you are using. Put one piece in the greased tray and top with half of the grapes.
Sprinkle with a little sugar and put the second rectangle of dough on top. Cover with the remaining grapes and a little sugar.
Warm some oil with rosemary leaves in it and drizzle over the top of the schiacciata. Put in theoven at 180°C. and cook for about forty minutes.

Raising time for dough: 2 hours.

Cooking time: 40 minutes.