Grape Schiotta with Chevrot

RH Staff

Yield: 1 loaf.

2 lbs. California seedless grapes
1 lb. bread dough (recipe follows)
4 oz. sugar
4 Tbsp. extra virgin olive oil
2 rosemary sprigs
1 Tbsp. anise seeds
to taste, salt

BREAD DOUGH:
1 1/2 cups warm water
1 envelope dry yeast
1 Tbsp. honey
4 1/2 cups flour
1 tsp. salt

For bread dough: Combine water, yeast and honey. Let sit for 5 minutes, or until mixture is foamy. Add flour and salt. Mix until well-combined. Once the dough is formed, if it's too sticky add a little more flour. Turn out dough onto lightly floured surface. Knead until dough is smooth, about 5 minutes. Place in an oiled bowl, cover and let rise in a warm spot until doubled, about 45 minutes to an hour.

Preheat oven to 375°F. Knead dough together with oil, 2 oz. sugar, and a pinch of salt. Roll half of it out thinly into a rectangle the same size as a halfsheet baking pan. Brush pan with olive oil, line it with thinly rolled-out dough. Sprinkle dough with 4 Tbsp. sugar and half of the grapes. Roll out the remaining dough and place on top to form a second layer. Sprinkle with the remaining grapes, rosemary sprigs, anise seeds and a pinch of salt. Brush lightly with olive oil. Let rise in a warm place, sprinkle with remaining sugar. Cook for 30 minutes, or until golden brown. Serve warm with wedges of chevrot.

Photo Credit: CALIFORNIA TABLE GRAPE COMMISSION
Recipe Provided by: Town Restaurant, New York City.