Schiacciata con l’uva (Classic Tuscan Flat Bread with Grapes)

Recipe by Marzio Africh, chef at Osteria Fonterutoli (for a round baking sheet 32 cm wide) Put 500gr of flour on the table, make a hole the middle and add 25gr of sugar, 20gr of salt and 50 gr of oil. In a separate bowl, melt 25gr of yeast in 225gr of warm water. Add to the flour to obtain a smooth dough. Grease a round baking sheet and arrange it to the rims. Squeeze…

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