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Schiacciata con l’uva is a sweet flatbread with grapes. More commonly known as focaccia, this flatbread is a seasonal dish made yearly during the grape harvest in Tuscany.
This recipe was originally published in October of 2016 and republished September 14, 2018 with updated content and photos.
There is much to embrace with the arrival of Fall. As the days get cooler and the air turns crisp, I get this sudden urge to roll up my sleeves and delve into the magical world of bread making. Or any sort of baking for that matter and wanting only to come up for air well after the Christmas holidays. Is it just me or do any of you feel the same way?
A little about coronation grapes
This time of the year grocery stores and local farmer’s markets are laden with thin skinned, seedless coronation grapes. A rather regal name for these Ontario blue grapes is it not!
They are vibrant blue in colour much like their relative the concord grape and quite interchangeable when making schiacciata con l’uva. Also, they have a deliciously sweet taste that simply bursts in the mouth, making them a perfect choice for baking or even preserving.
The sweetness of the coronation grape pairs beautifully with the savoury rosemary. Once baked you’ll find they mimic the taste of grape jam on toast. Definitely a lip smacking and finger licking delicacy!
This Tuscan flatbread consists of two layers of dough which are sandwiched together with a filling of seedless blue grapes, a sprinkle of sugar, chopped rosemary and a drizzle of good quality extra virgin olive oil and topped with more of the same filling.
It’s then baked to a golden brown perfection with yummy crispy edges that we all love.
You can slice and enjoy as is while still warm with the grapes oozing their irresistible sweet juices. Or simply dust the tops with a sprinkle of icing sugar for some extra sweetness.
Gather friends or family around your kitchen and bake some today! I’m sure it will become a new favourite seasonal recipe!
If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!
Schiacciata Con L'uva
Ingredients
- Focaccia dough
- 2 cups water
- 4 tbs olive oil
- 4 to 5 cups of all purpose flour
- 2 tbs sugar
- 1 tsp kosher salt
- 1 packet “quick rise” instant yeast (Fleischmann’s 8 grams)
- Topping
- 2 cups grapes (picked off the stem)
- 2 teaspoons chopped fresh rosemary
- 2 tablespoons granulated sugar
- extra virgin olive oil for drizzling
Instructions
- Heat 2 cups of water with 4 tablespoons of olive oil in the microwave for 60 to 90 seconds or till lukewarm.
- Stir the warm liquids in the flour mixture with a wooden spoon, mixing well.
- Stir in another cup of flour till combined.
- Invert the dough onto a well floured counter and knead for a few minutes, working in the last cup of flour a bit at a time just until the dough is soft and smooth. (I only used up to 1/2 cup of the remaining flour).
- Grease a large bowl with some olive oil. Place your pizza dough in the greased bowl turning the dough to grease all over. Cover with saran wrap.
- Let it rise till it doubles in size for about 1 1/2 to 2 hours, in a draft free place. (on a sunny day I place my bowl in direct sunlight and this helps tremendously with the rising).
- When your dough has doubled in size, transfer it onto a floured work space.
- Grease a 17x11 rimmed baking sheet (or any large baking sheet you have) with some olive oil and then lightly sprinkle evenly with cornmeal. This will prevent the dough from sticking to the pan and impart a lovely crunch.
- Cut the dough in half and working with one piece at a time roll it out to the size of your pan. (its ok if it does not entirely reach the edges).
- Place the first layer of rolled out dough on your prepared pan.
- Layer 1 cup of the grapes, evenly spread, onto the dough while pressing them slightly into the dough.
- Sprinkle 1 tablespoon of sugar and 1 teaspoon of chopped rosemary, evenly onto the first layer of dough. Drizzle with some extra virgin olive oil.
- Roll out the second piece of dough and layer it onto prepared first layer. Press down slightly and pinch the edges together.
- Spread the remaining grapes over the top layer of dough, again pressing down into the dough.
- Sprinkle with an additional 1 tablespoon of sugar and 1 teaspoon of chopped rosemary.
- Drizzle more extra virgin olive oil evenly over the top layer.
- Bake the flatbread in a preheated oven, at 350 degrees F, for about 35 to 40 minutes or until the dough is a nice golden brown and the grapes are oozing with delicious goodness.
Wow. I love the photos of the dough rising around the grapes – fabulous!
Thanks so much Mimi! I love dough making and have to say it really turned out quite delicious 🙂
This looks just great!
Thanks so much Daniela 🙂
An absolute signal that fall is here. Marisa, your photos are just amazing – magazine cover worthy. They actually transport the reader in such a way that one can almost taste the Schiacciata.
Thanks so much Bella, that is such a lovely compliment…high praise indeed! xxx
My family calls our focaccia “spianata” and a number of years ago I prepared one with grapes. It didn’t look anywhere as good as yours does. Yours looks incredibly delicious and has given me reason to try it again. Thanks for the inspiration. 🙂
I have never heard it called “spianata” before, just goes to show you how different regions in Italy can make a similar dish with different names. Would love to see your version John…
Ooh, I never had this before. Must try, it looks yummy???
It’s rather simple to make and yet such a a delicacy…hope you get to try it 🙂
great photos and recipes, bookmarked this to try!! keep up the great work!! 🙂
Thanks so much Patrick!
I made a version of this a couple of months ago, but less sweet and with less grapes, as I had larger ones. I love your version, and will definitely look for these special grapes. It looks incredibly tasty!
Thanks so much Ronit, I will be sure to check yours out, am sure it is just as delicious?
This is a gorgeous Fall treat, that I know and love. Yours look absolutely stunning, and delicious. Concord grapes and rosemary are just a great pair, I’ve made a vegan rustic crostata using both. Thanks for sharing this Tuscan jewel!
Yes the concord grapes and rosemary do make an excellent pairing and are just exquisite in focaccia! Thanks so much for your lovely comment I will surely be checking out your vegan crostata 🙂
I bet this tastes as gorgeous as it looks. I can’t wait to try it out! I’m looking forward to reading more of your recipes. Thanks so much for stopping by my blog!
Most welcome B, looking forward to following yours as well?
This looks so very good Marisa! Yummm also the pictures are lovely
Thanks Lynn….xxx?
xxx
Wow Marisa, that bread is absolutely beautiful. I would never have thought to use grapes. Just Gorgeous!
It’s a real crowd pleaser and the oozy grapes are just irresistible. Thanks so much Julie?
I love the use of rosemary in this recipe.
It really works well in this recipe and there is just enough to not overpower the other ingredients!
I make a vegan rosemary chocolate chip cookie recipe, and it was a HUGE hit at my farmers markets last year. 🙂
I love rosemary!!
Beautiful!
Thanks Sadie, it’s always nice to have you drop by 🙂
Buonissima 🙂
Grazie mille 🙂
I was just thinking the other night about (what I thought was) a cool pastry idea back when knew NOTHING – apple pizza. Then, I thought that was weird. Lately, I realize it’s completely a thing, ie; apple focaccia, or in this case, grape focaccia! (which looks even better). Also, didn’t realize you were Canadian! I love the grapes from here, too. ^^
Hi Liz, although I was born in Italy I’ve lived most of my life here in Canada and still have lots of family over there.
Grape focaccia is quite special and so so delicious…hope you get to try it one day 🙂
Loved it!The recipe is very interesting and your photos are great too!I really like your blog, it’s wonderful!
I’m glad you liked it! Thanks so much for dropping by and commenting 🙂
We made a simple roasted onion focaccia the other night and now I’m wishing I saw this sooner! That’s okay – we can never have too much focaccia – the family’s going to LOVE this! Pinned!
Roasted onion focaccia sounds amazing!! I too made focaccia just yesterday…I stuffed mine with Swiss Chard and pine nuts ? sliced in small wedges and served as appetizers!
This schiacciata con l’uva is lip smacking good!! Looking forward to making it again as soon as the Concorde grapes arrive! Thanks Annie?
Yumolicious! ??
Love that word “Yumolicious”!
You’re sweet. ?
??
This certainly welcomes Fall in the most special of ways. I’m not certain that we have a variety of grapes know as Coronation here, however we certainly have our choice of many. This is my project for next weekend.
I don’t doubt that California must indeed have quite a selection of sweet grapes. Whatever you whip up Paula, it will be amazing!
Thanks for reminding me of this great recipe. I’m going to look for some good grapes and make this soon.
It’s a wonderful way of bringing a little bit of Tuscany in our kitchens, is it not? Have fun making some Linda and enjoy!
Oh my! Italians just seem to know how to make the very BEST food–both sweet and savory! Thanks for sharing this beautiful recipe!
I’m glad to hear you like it Elaine and thank you! There are some truly wonderful flavours happening here…simply heaven right out of a hot oven!
What a glorious celebration for the arrival of autumn. Stunning photos as always Marisa!
Thanks Annika, I do so look forward to this time of the year when these sweet grapes make an appearance!