700 grams of high gluten flour
100 grams of water
20 grams of fresh yeast
1/2 cup of extra virgin olive oil
2 lb of fresh red concord grapes seeedless
200 grams of sugar
2 whole eggs
Sweet grape "Schiacciata"
Take first out 400 grams of flour and then diluted the fresh yeast in the water,and the 1/2 cup of extra virgin olive oil, put the flour in the mixer and add the 6 grams of sea salt mix in the flour then add the mixture of water with the yeast and form the gluten.Remove it out of the mixed and mixed few time with your hands, place it in a bowl dusted with flour, cover with plastic wrap and let it rise at 80 degree F for a hour, then re-put the dough into the mixer and add the sugar, then eggs, and the rest of 300 grams of flour, mixed well until the gluten is form again. Put it again in a dusted bowl cover with plastic wrap, and let it rise for another hour. Then cut the dough in half, rolled to cover a half sheet pan already oil it the surface of the pan with the olive oil, cover the pan with the first rolled dough; add the grapes cut in half and dusted with sugar all over it.Rolled the other half of the dough and cover it seal the edges dough with your hand, oil it the surface of the dough and place more grapes, sprinkle some of the anisette seeds all over it.Cover the "Schiacciata" with a plastic wrap and let it rise again for another hour. Then with a fork poke the dough evenly dusted more sugar on it and bake it at 300 degrees for 24 minutes with a low fan if you are using a commercial convection oven.