Schiacciata con l’uva is a sweet flatbread with grapes, more commonly known as focaccia and a seasonal dish made yearly during the grape harvest in Tuscany.
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 only coming up for air after the Christmas holidays. Is it just me or do any of you feel the same way?
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 color much like their relative the concord grape and therefore interchangeable when making schiacciata con l’uva. Also, they have a deliciously sweet taste that simply bursts in the mouth and this sweetness makes them a perfect choice for baking or even preserving.
Schiacciata con l’uva or rather 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.
Finally, it is baked to a golden brown perfection with crispy edges and with grapes bursting and oozing their irresistible sweet juices.
The sweetness of the coronation grapes pair beautifully with the savory rosemary and is much the same in taste as grape jam on toast and therefore just perfect for breakfast or as an anytime of the day snack.
You can either enjoy it as is or dust the grape focaccia with a sprinkle of icing sugar for some extra sweetness.
Gather friends or family and enjoy this delicacy, as I’m sure it will become a new favorite seasonal recipe!
With this schiacciata con l’uva, Tuscan flatbread or grape focaccia do remember that lip smacking and finger licking is very much allowed.
Get cozy in your kitchen and bake some today!
Ciao for now 🙂
- 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
- 2 cups grapes (picked off the stem)
- 2 teaspoons chopped fresh rosemary
- 2 tablespoons granulated sugar
- extra virgin olive oil for drizzling
- 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 ½ 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 1½ 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.