Marisa's Italian Kitchen

The Secret Ingredient Is Always Love

flatbread

Schiacciata Con L’uva

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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.

Schiacciata Con L'uva

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!

Schiacciata Con L'uva

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.

Schiacciata Con L'uva

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.

Schiacciata Con L'uva

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
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Schiacciata Con L'uva

Schiacciata con l'uva is a sweet flatbread with grapes, a seasonal dish that is traditionally made during the grape harvest in Tuscany.
Course Tuscan Flatbread
Cuisine Italian
Servings 24 pieces
Author Marisa

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

  1. Heat 2 cups of water with 4 tablespoons of olive oil in the microwave for 60 to 90 seconds or till lukewarm.
  2. Stir the warm liquids in the flour mixture with a wooden spoon, mixing well.
  3. Stir in another cup of flour till combined.
  4. 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).
  5. 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.
  6. 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).
  7. When your dough has doubled in size, transfer it onto a floured work space.
  8. 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.
  9. 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).
  10. Place the first layer of rolled out dough on your prepared pan.
  11. Layer 1 cup of the grapes, evenly spread, onto the dough while pressing them slightly into the dough.
  12. 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.
  13. Roll out the second piece of dough and layer it onto prepared first layer. Press down slightly and pinch the edges together.
  14. Spread the remaining grapes over the top layer of dough, again pressing down into the dough.
  15. Sprinkle with an additional 1 tablespoon of sugar and 1 teaspoon of chopped rosemary.
  16. Drizzle more extra virgin olive oil evenly over the top layer.
  17. 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.

 

 

Herbed Ricotta and Roasted Tomato Focaccia

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This Herbed Ricotta and Roasted Tomato Focaccia makes a truly satisfying lunch with a side salad. It can also be enjoyed as a delicious appetizer before your main meal.

Herbed Ricotta and Roasted Tomato Focaccia

I’ve been loving lately these wonderfully sweet cherry tomatoes made even more so by oven roasting them till they’re slightly charred and pop open. The roasted tomatoes ooze out the most sweetest concentrated juices with their wonderful aromas permeating the air.

There are so many ways to use these roasted jewels as some of my Instagram friends can attest! You can snack on them as they are with some crusty Italian bread or tossed with your favourite pasta.

Some suggested slow roasting the tomatoes, storing them in jars filled with oil and kept in the refrigerator up to a month.

Usually, I simply top the roasted cheery tomatoes over ciabatta bread which makes a crowd pleasing appetizer. As seen with this Roasted Cherry Tomato Ricotta Bruschetta.

Herbed Ricotta and Roasted Tomato Focaccia

I’ve decided to switch it up today by baking some fresh focaccia bread which is essentially a flatbread and not difficult to put together.

The flatbread with its soft, airy textures and crusty outer layers is then slathered with a a creamy herbed ricotta mixture. I must say its truly mouthwatering on its own but we’re going for the “swoon factor” here!

What better way to do so then topping the flatbread with some juicy oven roasted cherry tomatoes! Oozing out all their caramelized goodness and ready to be sopped up…yummy!

Herbed Ricotta and Roasted Tomato Focaccia

You can enjoy the flatbreads with a side salad and call it a meal. We especially love them sliced into wedges and served as appetizers.

Herbed Ricotta and Roasted Tomato Focaccia

You can also make and bake the flatbreads ahead and freeze them till ready to use. This way you’ll have a yummy flatbread to enjoy at a moments notice!

Herbed Ricotta and Roasted Tomato Focaccia

 

Buon Appetito!

Herbed Ricotta and Roasted Tomato Focaccia
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Herbed Ricotta and Roasted Tomato Focaccia

Course Appetizer, Main Course, Snack
Cuisine Italian
Servings 6

Ingredients

Focaccia Dough

  • 2 cups water
  • 4 + 4 tablespoons extra virgin olive oil
  • 4 to 5 cups all purpose flour
  • 8 grams quick rise instant yeast
  • 1 teaspoon fine sea salt
  • 2 tablespoons granulated sugar
  • 4 garlic cloves minced
  • 2 tablespoons fresh oregano

Oven Roasted Tomatoes

  • 800 grams cherry tomatoes
  • 6 cloves garlic smashed
  • 4 springs oregano fresh
  • sprinkle salt and ground black pepper to your taste
  • olive oil for drizzling

Herbed Ricotta

  • 600 grams ricotta
  • 2 tablespoons oregano fresh
  • 2 tablespoons thyme fresh
  • sprinkle of salt and pepper to your taste

Instructions

Focaccia Dough

  1. Heat 2 cups of water with 4 tablespoons of olive oil in the microwave until lukewarm.

  2. In a large bowl combine 3 cups of flour, yeast, salt, sugar and stir well.

  3. Stir the warm liquids into the flour mixture with a wooden spoon, mixing well.

  4. Stir in another cup of flour until combined.

  5. Transfer the dough to a well floured work surface and knead for a few minutes while working in the remaining cup of flour a bit at a time, just until the dough is soft and smooth.

  6. Grease a large bowl with oil and place your pizza dough in the greased bowl while turning the dough over to grease all over.

  7. Cover the bowl with a dish towel and set aside to rise for 60 minutes or until doubled in size.

  8. Line 2 baking sheets with parchment paper and brush lightly with olive oil

  9. Once the dough has doubled in size, transfer to a floured work surface and divide into 4 equal portions.

  10. Transfer the portions to the prepared baking sheets, placing 2 on each sheet allowing enough space between the 2 portions.

  11. Using your hands, push the dough towards the edges of the baking sheet while shaping it roughly to a 6x8 rectangle.

  12. Cover with a clean dishcloth and allow to rest for 30 minutes.

  13. Preheat oven to 400 degrees F.

  14. Uncover the focaccia dough and using your fingers press down to form indentations.

  15. Stir together 4 tablespoons of olive oil with the minced garlic, oregano and brush over the surface of the focaccia.

  16. Bake for 20 to 25 minutes or until golden brown.

Oven Roasted Tomatoes

  1. Place the cherry tomatoes on a parchment lined baking sheet.

  2. Scatter with the smashed garlic, tuck in the sprigs of oregano, a sprinkle of salt and pepper and drizzle with some olive oil.

  3. Roast in preheated oven at 400 degrees F for about 30 minutes to 35 minutes.

Herbed Ricotta

  1. Combine the ricotta, oregano, thyme wth salt and pepper in a bowl and stir well.

Assembling The Herbed Ricotta and Roasted Tomato Focaccia

  1. Slather the herbed ricotta mixture over the baked focaccia with equal portions.

  2. Equally top with the oven roasted tomatoes.

  3. Garnish with extra oregano, a drizzle of extra virgin olive oil.

  4. Slice, serve and enjoy!

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