by When the season’s grapes find their way into your kitchen, make Schiacciata con l’Uva, a traditional Tuscan grape focaccia. This delicious treat is a rustic Italian bread that celebrates the sweetness of fresh grapes nestled between layers of soft, olive oil-enriched dough with a dash of aromatic rosemary.
The word schiacciata comes from the Italian verb schiacciare, meaning to flatten or press.
This traditional, sweet Italian flatbread is made during Italy’s grape harvest and shows how Italian cooking transforms humble, seasonal ingredients into something memorable.
Unlike the savoury focaccia we often enjoy with herbs and sea salt or tomato toppings, this Tuscan flatbread consists of two layers of dough sandwiched with a filling of seedless blue grapes, a sprinkle of sugar, chopped rosemary, and a drizzle of good-quality extra virgin olive oil. Then topped with more of the same filling.
As it bakes, the grapes soften and release their juices, creating little pockets of fruity sweetness throughout the bread.
Each bite offers a lovely balance of soft, pillowy bread and a burst of fruity flavour.
Ingredients for Italian Grape Focaccia
The star ingredient in this focaccia is the thin-skinned, seedless coronation grapes. They’re great for eating fresh and even better when turned into a sweet baking treat.
- Coronation grapes are small, thin-skinned and vibrant blue in colour. These seedless grapes create a lovely balance of fruity sweetness and a beautiful colour as their juices mingle with the dough during baking. You can substitute plump, juicy blueberries for the grapes.
- Flour gives the focaccia its structure and pleasantly chewy texture. Although I used an all-purpose flour, I’ve also had success with a 00 flour.
- Yeast gives the dough its rise, creating a light texture that contrasts beautifully with the juicy grapes tucked between the layers.
- Olive oil adds richness and flavour while helping create a tender, soft dough with a lovely golden finish.
- Sugar adds sweetness and encourages the grapes to develop a delicious, jammy finish.
- Salt and water bring the ingredients together into a workable, supple and flavourful dough.
How to Make a Sweet Tuscan Grape Focaccia
- 1 – Place the flour, sugar and yeast in a large mixing bowl.
- 2 – Stir to combine.
- 3 – Make a well in the centre and pour in the warm water and mix well.
- 4 – Mix in the salt and add in the olive oil.
- 5 – Use a wooden spoon or a silicone dough scraper to work the oil into the dough. It’s ok if not all the oil gets worked in. As the dough rests, it will absorb the remaining oil.
- 6 – Cover the bowl with cling wrap or a dish towel and let it rest for 30 minutes.
- 7 – The dough has rested for 30 minutes in a warm, draft-free part of my kitchen, which was on my stovetop with the overhead light on.
- 8 – Now we make three lifts, stretch and folds. Gently lift the dough with one hand, then stretch and fold it over itself, as shown in the photo above.
- 9 – Turn the bowl slightly and make another stretch and fold, and then another on the remaining side of the dough. Cover the dough and let it rise until doubled in size. About 1½ to 2 hours.
- 10 – The dough has doubled in size and is ready to be divided in half.
- 11 – Grease a rimmed baking sheet (approximately 12×18 inches) with olive oil and stretch one half of the dough onto the greased baking sheet. (I used a work surface to stretch out the dough with my hands and then transferred it to my greased baking sheet)
- Top with one cup of the grapes, spreading out evenly and pressing down firmly.
- Sprinkle with 1 tablespoon sugar, 1 tablespoon chopped rosemary, and a little drizzle of olive oil.
- 12 – Stretch out the second half of the dough and place it directly over the first half.
- 13 – Sprinkle with the remaining grapes (while pressing them into the dough), then the sugar, rosemary and a drizzle of olive oil.
- 14 – Bake in a preheated oven at 350 degrees F for about 35 minutes or until the dough is golden-brown in colour with a crispy bottom.
Serving Suggestion
Cut into small squares or wedges and serve this sweet Italian focaccia as is or with a light dusting of powdered sugar.
Serve it fresh, share it with family and friends, savouring every sweet, fruity bite.
I’m sure you’ll agree that baking with the seasons brings a special kind of pleasure, and this Italian sweet-and-savoury bread captures that feeling beautifully.
Whether you’re discovering this Italian specialty for the first time or returning to a family favourite tradition, I hope this homemade grape focaccia brings a little warmth and Italian charm to your kitchen.
And if you make it, I’d love to hear how it turned out!
Leave a comment and a rating below to tell me how you enjoyed this little taste of Tuscany in your own kitchen.
If you make this recipe, remember to tag @marisasitaliankitchen on Instagram so I can see your creation!
This post was originally published September 14, 2018, and republished October 26, 2026, with updated content and photos.
Schiacciata Con L’uva: Tuscan Grape Focaccia
Ingredients
Focaccia Dough
- 500 grams of all-purpose flour (4 cups)
- 2 cups water (16 ounces)
- 4 tbsp olive oil
- 2 tbsp sugar
- 1 tsp kosher salt
- 1 packet “quick rise” instant yeast (Fleischmann’s 8 grams)
Focaccia Topping
- 2 cups grapes (330 grams picked off the stem)
- 2 tsps chopped fresh rosemary
- 2 tbsp granulated sugar
- 3 tbsp extra virgin olive oil for drizzling
Instructions
- In a large bowl, stir together the flour, sugar and yeast.
- Make a well in the centre, pour in the warm water and stir till the flour is fully incorporated.
- Stir in the salt until combined.
- With a wooden spoon or silicone dough scraper, work in as much olive oil as you can. It's ok if a little remains pooled around the dough.
- Cover the bowl with cling wrap or a dish towel and let it rest for 30 minutes.
- Remove the cling wrap and, with greased hands, gently lift the dough's edge with one hand and stretch and lift it over itself. Repeat on the other sides.
- Cover the dough with cling wrap and let it rise until doubled in size. Approximately 1½ to 2 hours.
- Once the dough has doubled, divide it in half.
- Preheat the oven to 375 F.
- Grease a rimmed baking sheet with olive oil. (I used a 12×17½ baking sheet)
- Place half the dough onto the greased baking sheet and stretch it out to the edges. (It's OK if your dough doesn't reach the edge completely.)
- Scatter half the grapes over the dough and press down firmly.
- Sprinkle with 1 tbsp of sugar and 1 tsp of chopped rosemary.
- Drizzle over 1 tbsp of olive oil.
- Stretch out the remaining dough on a work surface and top over the first grape-layered dough.
- Repeat with a sprinkle of the remaining sugar, pressing down firmly, the rosemary and olive oil.
- Bake in a preheated oven at 350F for about 35 minutes or until the dough is golden brown and the bottom is crispy.
Nutrition
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!