Tucans have their own term for focaccia schiacciata which means “flattened down” or “squished.” It is traditionally found in bakeries at grape harvest time and is made with the Sangiovese grapes dusted with sugar. This version uses a two-color mix of grapes, but other wine grapes could be used, as could blackberries, blueberries, or even raisins. Top it with honeyed whipped cream and sip a glass of Vin Santo or other dessert wine.
- Yield: 8 Servings
- 1 teaspoon cornmeal
- 1 recipe Stir-Together Flatbread Dough
- Extra-virgin olive oil for drizzling
- 1 cup seedless black grapes
- 1 cup seedless red grapes
- ¾ cup dark brown sugar
- ½ teaspoon coarse sea salt
- 1 cup heavy whipping cream
- 1 cup sour cream
- ½ cup dark honey
- Prepare an indirect medium-hot fire in your grill, with heat on one side and no heat on the other.
- Lightly sprinkle the cornmeal in the bottom of a 12 x 10-inch disposable aluminum pan.
- Dollop the dough down the center of the prepared pan. Drizzle lightly with olive oil and carefully spread the dough to the edges of the pan so that the dough is an even thickness throughout. Lightly make some indentations. Cover the dough evenly with the grapes, lightly pressing them down into the dough. Sprinkle with the brown sugar, a drizzle of olive oil, and the salt. Cover with plastic wrap or a damp kitchen towel and let rise a second time for about an hour.
- For the honeyed whipped cream, with an electric mixer fitted with a whisk attachment, whip the cream on high speed until stiff peaks form, 6 to 7 minutes. Fold in the sour cream and honey. Set aside or keep refrigerated until ready to use.