Italian Focaccia with Grapes from Tuscany

schiacciata uva

September is almost gone and October is approaching. In Italy, this is the season of chestnuts, pumpkins, mushrooms and grapes. One of the recipes I love the most is the so-called “schiacciata con l’uva”, a typical recipe from Tuscany: it’s like a focaccia bread with red grapes in it and it’s so special I can easily bake one and have it finished in a few hours.

It’s not a fancy recipe but it’s a traditional one and it perfectly matches my philosophy when it comes to food: the simplest, the tastiest. If you’ve in mind this focaccia, forget about it.

This Italian focaccia with grapes is mainly made with canaiola grapes, the Chianti grape, which is characterized by the fact that is large and watery so it’s not suitable for making wine; in the absence of canaiola grapes, you can use the classic black grapes, juicier than the whites and above all sweeter.

The preparation is simple and fast enough too; the dough looks very much like the pizza one but with sugar. It is not the most traditional of the variants but if you want you can knead the schiacciata by using the same dough used for the pizza without adding sugar in it.

You should eat your Italian focaccia with grapes for no more than 2 days because after the 2 days the grapes start to pull out too much liquid and the dough softens too much.

Make sure your schiacciata is not hot when you’re going to serve it because the combination of grapes and sugar create a juicy mixture that is quite runny when hot and you won’t appreciate the flavor of the dough if you’ve to fight against the ingredients.

Ingredients for a medium size tray

  • 1 kg of red grapes
  • 350 grams of flour
  • 20 grams of yeast
  • 1 glass of water
  • 8 tablespoons of sugar
  • extra virgin olive oil
  • salt

Recipe

  1. Dissolve the yeast in a glass of warm water and then pour all the flour and knead together with half of the sugar, 4 tablespoons of oil and a little salt. Let the dough rise for 1 hour.
  2. Divide the dough into two parts, a more abundant and a less abundant one, then roll out the dough for the schiacciata directly in a baking tray.
  3. Lay 3/4 of the grapes on the dough, sprinkle with 2 tablespoons of sugar and 2 tablespoons of oil and spread over the remaining dough to completely cover the edges.
  4. Distribute the remaining grapes on the surface pressing lightly without pierce the dough, sprinkle with 2 tablespoons of sugar and 2 tablespoons of oil then bake in a hot oven for about 1 hour (depending on the oven!) at a temperature of 180°C/356°F. Let the schiacciata cool and serve.

Preparation time: 2 hours

Schiacciata con uva