A beloved harvest-time specialty from Tuscany, Schiacciata d’Uva combines the savory chew of focaccia with the sweetness of ripe grapes and a hint of rosemary. Traditionally baked during the grape harvest (vendemmia), it’s a delicious mix of rustic bread and dessert.
[cooked-sharing]
Yields6 ServingsPrep Time20 minsCook Time50 minsTotal Time1 hr 10 mins
For the dough
2 ½cupsall-purpose flour
2 ¼tspactive dry yeast
1tspsugar
¾tspsalt
¾cupwarm water (110°F / 45°C)
2tbspolive oil, plus more for drizzling
For the topping
1 ½cupsseedless black or Concord grapes (cut in half or whole)
2tbspsugar (white or turbinado for crunch)
Fresh rosemary leaves (optional but traditional)
Olive oil, for brushing
Activate the yeast
1
In a bowl, combine warm water, yeast, and sugar.
Let it sit for 5–10 minutes until foamy.
Make the dough
2
In a large bowl, mix flour and salt.
Add yeast mixture and olive oil. Stir to form a dough.
Knead on a floured surface for about 8 minutes until smooth and elastic.
Place in a greased bowl, cover, and let rise for 1 hour, until doubled.
Assemble the focaccia
3
Preheat oven to 400°F (200°C).
Gently stretch or roll dough into a rectangle or circle (~9x13 in or 23x33 cm).
Transfer to a parchment-lined baking tray.
Press grapes gently into the dough, sprinkle rosemary, then drizzle with olive oil and sugar.
Bake
4
Bake for 25–30 minutes, until golden and slightly crisp around the edges.
Let cool for 10 minutes before slicing.
Serving Ideas
5
Serve warm or at room temperature.
Enjoy as a breakfast bite, snack, or even dessert with a glass of Vin Santo or Chianti.
Tips
6
Concord grapes bring traditional flavor but watch for seeds!
For extra depth, add a drizzle of balsamic glaze after baking.
You can double the grape topping if you like it juicy and sweet.
Ingredients
For the dough
2 ½cupsall-purpose flour
2 ¼tspactive dry yeast
1tspsugar
¾tspsalt
¾cupwarm water (110°F / 45°C)
2tbspolive oil, plus more for drizzling
For the topping
1 ½cupsseedless black or Concord grapes (cut in half or whole)
2tbspsugar (white or turbinado for crunch)
Fresh rosemary leaves (optional but traditional)
Olive oil, for brushing
Directions
Activate the yeast
1
In a bowl, combine warm water, yeast, and sugar.
Let it sit for 5–10 minutes until foamy.
Make the dough
2
In a large bowl, mix flour and salt.
Add yeast mixture and olive oil. Stir to form a dough.
Knead on a floured surface for about 8 minutes until smooth and elastic.
Place in a greased bowl, cover, and let rise for 1 hour, until doubled.
Assemble the focaccia
3
Preheat oven to 400°F (200°C).
Gently stretch or roll dough into a rectangle or circle (~9x13 in or 23x33 cm).
Transfer to a parchment-lined baking tray.
Press grapes gently into the dough, sprinkle rosemary, then drizzle with olive oil and sugar.
Bake
4
Bake for 25–30 minutes, until golden and slightly crisp around the edges.
Let cool for 10 minutes before slicing.
Serving Ideas
5
Serve warm or at room temperature.
Enjoy as a breakfast bite, snack, or even dessert with a glass of Vin Santo or Chianti.
Tips
6
Concord grapes bring traditional flavor but watch for seeds!
For extra depth, add a drizzle of balsamic glaze after baking.
You can double the grape topping if you like it juicy and sweet.
