Grape Breads for Sukkot

As a child, I loved the grapes that had been attached to the palm leaves atop the succahs . Succahs are the outdoor huts built to celebrate Sukkot, the Jewish holiday being celebrated this week that reminds of the exodus from Egypt and gives thanks for a fruitful harvest.

Succahs symbolize the huts used by harvest workers during biblical times. Although succahs were also decorated with other fruits, sheaves of grain and autumn vegetables, it was the grapes that fascinated me.

Perhaps that is why, on a recent trip to Italy, I was so delighted to find a sweet bread, schiaciatta con l’uva , in Tuscany. Schiaciatta refers to a flat bread, and this pastry does, indeed, appear to be somewhat squashed. But flavored with olive oil and fresh rosemary and studded with luscious purple, black or red Sangiovese grapes, it is definitely worth celebrating.

For the holiday, you can make it with Concord or seedless grapes; while it won’t be quite as authentic, it will be just as delicious.

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Serve these Italian-inspired treats as a dessert or for a special holiday brunch. Make extras for friends, who always seem to drop in during the eight days of Sukkot, which began Monday evening and continues through next Monday.

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Bar Marconi is just 20 minutes outside of Florence. Almost every day during the grape harvest, a large sign appears in the window reading “Oggi, Schiaciatta (schiaciatta today).” Their schiaciatta resembles giant chocolate chip cookies, with the grapes cooked inside the loaves. They also sell it by the slice.

BAR MARCONI SWEET GRAPE BREAD

1 package dry yeast

1 cup warm water

Sugar

1/3 cup olive oil

2 eggs

3 1/2 cups flour

1 teaspoon salt

1/4 cup minced fresh rosemary

3 cups seedless red grapes

In measuring cup, stir yeast and 1/2 cup warm water with dash sugar. Let stand 5 minutes until frothy.

In large bowl of electric mixer blend remaining water, olive oil, eggs and 1/2 cup sugar. Mix well. Add yeast mixture, 3 cups flour, salt and rosemary. Blend until smooth and dough begins to come together. Dough will be slightly sticky.

Transfer to floured board and knead in remaining flour. Add grapes and gently knead into dough. Add additional flour, if dough is still too sticky. Place dough in oiled bowl, cover with towel and let rise in warm place until doubled, about 1 1/2 hours.

Turn dough out onto lightly floured board and divide in half. Stretch each half into a 9- or 10-inch circle and arrange on 2 lightly oiled baking pans. Cover pastry with towel and let rise until doubled, about 1 hour. Sprinkle with 1/3 cup sugar.

Bake at 400 degrees 15 minutes. Reduce heat to 375 and continue baking 15 minutes or until golden brown. Makes 2 breads, about 16 servings.

Each serving contains about:

203 calories; 157 mg sodium; 27 mg cholesterol; 6 grams fat; 35 grams carbohydrates; 4 grams protein; 0.25 gram fiber.

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This schiaciatta bread, which is flat, with grapes on the top, has been made during the wine harvest since Etruscan times, more than 2,000 years ago.

TRADITIONAL TUSCAN GRAPE BREAD

2 packages dry yeast

1 cup warm water

1/2 cup sugar

2 tablespoons olive oil, plus some for brushing

2 1/2 cups flour, plus more as needed

1 teaspoon coarse kosher salt

2 tablespoons fennel seeds or minced fresh rosemary

3 to 4 cups Concord or seedless red grapes

In measuring cup stir yeast and 1/2 cup warm water with dash sugar. Let stand 5 minutes until frothy.

In large bowl of electric mixer, blend remaining water, olive oil and 1/3 cup sugar. Mix well. Add yeast mixture, 2 1/4 cups flour, salt and fennel seeds. Blend until smooth and dough begins to come together. Dough will be slightly sticky.

Transfer to floured board and knead. Add more flour, if dough is too sticky. When smooth and elastic, shape into ball. Brush with olive oil and place in oiled bowl. Cover with towel. Let rise in warm place until doubled, about 45 minutes. Punch down, cover and let rise 15 minutes.

Turn dough out onto lightly floured board and knead into 8x6-inch rectangle. Lift and gently stretch dough to fit well-oiled 13x9-inch baking pan. Using knuckles, press surface of dough all over, making pattern of indentations. Arrange grapes over top and gently press into dough. Sprinkle with remaining sugar. Cover with towel. Let rise about 30 minutes. Bake at 375 degrees 20 to 30 minutes, until golden brown. Makes 1 loaf, about 8 servings.

Each serving contains about:

261 calories; 299 mg sodium; 0 cholesterol; 4 grams fat; 52 grams carbohydrates; 5 grams protein; 0.6 gram fiber.