|left to right: me, Claud Davis and David Gross|
Claud finished his painting of the grapes just as the winery was closing. I will photograph it tomorrow and post it soon. You won't believe it!
|Tuscan Grape Bread and a painting, Apples and Pears, by Vicki Johnston|
Here is Judy Francini's recipe. If you can't find wine grapes, I would not substitute table grapes. Try fresh blueberries instead.
Schiacciata con l’Uva Tuscan Grape bread
1/4 cup olive oil
1 rosemary branch
2 lbs red wine grapes, Concord grapes or blueberries
1 lb flour
1 cake fresh yeast
1/2 cup sugar
Preheat oven to 350 degrees.
• Heat rosemary branch in olive oil. Remove rosemary.
• Dissolve yeast in 1 cup warm water.
• Place flour in a large bowl and add the yeast mixture. Stir to mix. Add the rosemary-scented oil and 4 Tbs. sugar.
• Knead dough until smooth.
• Place in greased bowl.
• Cover and let rise until doubled.
• Divide dough in half. Roll out into a thin rectangle.
• Place on greased cookie sheet.
• Top with 1/2 of the grapes.
• Sprinkle with sugar and drizzle with oil.
• Cover with other half of dough, rolled out as before. Seal edges by folding bottom edge over top.
• Press down on dough to crush grapes.
• Cover top with remaining grapes.
• Crush these too, to release juices.
• Sprinkle with sugar and drizzle with honey.
Bake at 350 degrees until golden. Baste, if possible, with any juices.
Read more from Judy, straight from Tuscany: http://divinacucina.blogspot.com/