This tasty treatis pronounced “ski-ah-CHA-ta” and is a Tuscan variation on delicious focaccia bread. It would make a great little companion this Summer with some yummy cheese and a glass on Chainti, Valpolicella. Any wine really. I think I might try it with cherries soon.
Makes 1 loaf
1 Package pre-made dough.
Extra virgin olive oil
3/4 cup seedless organic black grapes or Concord grapes
1 1/2 tsp. Kosher salt
2 tbsp. Fresh rosemary leaves
Heat oven to 400*. I used pre-made plain dough from Trader Joes to make it even faster and simpler. Take the dough out and let rise for about 20 minutes. Brush it with a bit of olive oil and some honey. Place on a baking sheet and form into a free form oval. Use your fingers to dimple the dough and sprinkle ontheright grapes encouraging them to fall into the spaces. Drizzle with more olive oil, sprinkle with salt and fresh rosemary. Bake 25 to 30 minutes or until golden brown.
I love a Sheeps milk pecorino from Trader Joes and there are some great inexpensive wine options to go with.