Schiacciata all’Uva | Tuscan Grape Focaccia Recipe

During the grape harvest in Tuscany, clever cooks came up with a way to use extra fruit they had on hand: grape-stuffed focaccia! This delicious grape bread can be made as a dessert, or you can use less sugar for a lightly sweetened treat.

Schiacciata all’Uva | Tuscan Grape Focaccia Recipe

Traditionally this schiacciata is made with a type of very small, super-sweet grape variety. You can use red table grapes, but we’re of the opinion that smaller, sweeter berries (like blueberries) might be a better substitution.

Watch the Pasta Grammar video:

SCHIACCIATA ALL’UVA RECIPE

Makes: 6 servings

Cook Time: 3 ½ hours, largely unattended

For this recipe, you will need:

• 1 ½ tablespoons (25 ml) extra-virgin olive oil, plus extra for greasing

• 1 sprig fresh rosemary

• 4 ⅛ cups (500 g) bread flour, plus extra for dusting

• 1 teaspoon (4 g) active dry yeast

• 1 ¼ cups (300 ml) water

• 1 teaspoon (5 g) salt

• 1 pound (450 g) red grapes or blueberries

• Granulated sugar, to taste (about ¼ cup or 50 g)

Heat the olive oil and rosemary in a small saucepan over medium heat. Once the oil starts to sizzle, let the oil cook and infuse for 1 to 2 minutes. Turn the heat off and let the oil cool to room temperature, then remove and discard the rosemary.

In a large mixing bowl, thoroughly mix the flour and yeast. Gradually add the water while mixing with a wooden spoon. When a rough dough starts to form, add the rosemary oil and salt and keep mixing. When the oil is incorporated into the dough, transfer it to a clean work surface and knead until the dough is even.

Brush the bottom of the mixing bowl with a little olive oil and place the dough inside. Drizzle some more oil on top of the dough and use your hand to spread it evenly on top. Cover the bowl and let the dough rise at room temperature until it doubles in size—about 2 hours.

Preheat the oven to 400° F (205° C).

Liberally brush a medium non-stick baking tray (about 15x10 inches or 38x25 cm) with olive oil. Dust a clean work surface with flour and transfer the risen dough into the center. Cut the dough in half and set one half aside for later. Using a rolling pin, roll the remaining half out into a large rectangle, just slightly bigger than the baking tray. Don’t be afraid to use your hands to stretch and pull the dough into shape, and dust it as needed with flour if it sticks to the rolling pin.

Drape the dough sheet into the baking tray and cover it evenly with about 2/3rds of the grapes. Sprinkle sugar to taste over the grapes (you can adjust this depending on how sweet you want your focaccia, but remember that there is no sugar in the dough).

Roll the remaining dough half into another rectangle and drape this over the first. Trim the excess dough from around the edges of the tray and tuck the sides of the focaccia in to create a seal.

Drizzle some more olive oil over the focaccia and brush it out evenly. Press the remaining grapes into the top of the focaccia, evenly spread across the top, and sprinkle with more sugar.

Bake for about 40 minutes, or until the top is golden. Carefully remove the focaccia from the baking tray while it is still hot, but let it cool to room temperature before serving.

Buon appetito!