Shiacciata con l'uva

INGREDIENTS

• 420 grams plain flour
• 10 grams bakers yeast
• 10 grams of salt
• 10 grams extra virgin live oil
• 285 grams water (cold tap water)
• 10-20 seedless black grapes

METHOD

1. Place the flour into a bowl
2. Imagine a line down the centre of the flour and sprinkle the yeast at the top and the salt at the bottom.
3. Add the olive oil and water
4. Using a spoon start to mix the dough in the bowl. This is a very wet and sticky dough
5. Turn out onto a surface (do not add any flour to the surface as it dries out the dough too much)
6. Kneed for 5 minutes
7. Allow the dough to rest for 2 minutes
8. Repeat steps six and sever 6 times in total (cover with a bowl between each kneed)
9. Lightly oil the inside of the bowl and place the dough inside. Cover with plastic wrap
10. Let the dough prove for 1 hour
11. Gently remove the dough from the bowl and gently push/flatten the dough
12. Fold the dough from top to half way then from the bottom to half way then do the same for the sides.
13. Lift and turn the dough over. Gently turn the bottom of the dough in
14. Place back into the bowl and cover with wrap
15. Allow to prove for another 30 minutes
16. Preheat the oven to 210 degrees and place a stone inside the oven
17. Gently scrape the dough onto the board.
18. Cut the dough in half and place half back into the bowl
19. Dip your fingers into some olive oil and gently shape the dough into a rectangle
20. Press your fingers into the dough to push some little holes into the dough
21. Lift the dough and stretch it slightly
22. Lift the dough and place it on some grease proof paper
23. Press the grapes into the dough
24. Drizzle on some extra olive oil and sprinkle with raw sugar
25. Cover with cling wrap and allow to prove for 15 minutes
26. Slide the dough and grease proof paper directly onto the stone and bake for 15 minutes.