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.
In a bowl, combine warm water, yeast, and sugar.
Let it sit for 5–10 minutes until foamy.
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.
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 for 25–30 minutes, until golden and slightly crisp around the edges.
Let cool for 10 minutes before slicing.
Serve warm or at room temperature.
Enjoy as a breakfast bite, snack, or even dessert with a glass of Vin Santo or Chianti.
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.
6 servings