🇮🇹 Italian · Dessert
🍇 Schiacciata all Uva
Schiacciata all Uva
A seasonal Tuscan focaccia studded with whole wine grapes, baked until the fruit bursts and caramelizes into jammy pockets throughout the sweet, olive-oil-rich dough.
Made each autumn during the grape harvest using small, seedy wine grapes rather than table grapes, schiacciata all'uva turns a humble bread dough into a genuinely celebratory seasonal treat, the grapes' skins bursting and caramelizing as they bake.
Ingredients
Equipment: Mixing bowl, Baking sheet or pan
- 500 g (4 cups) bread flour
- 7 g (2 1/4 tsp) active dry yeast
- 280 ml (1 1/8 cups) warm water
- 80 ml (1/3 cup) extra virgin olive oil, plus more for drizzling
- 80 g (1/3 cup) granulated sugar
- 8 g (1 1/2 tsp) salt
- 800 g (1.75 lb) small wine grapes (such as Concord or similar seedy grapes)
- 2 tbsp fennel seeds (optional)
Method
- Dissolve the yeast in the warm water and let sit for 5 minutes.
- Combine the flour, sugar, and salt, then add the yeast mixture and olive oil, mixing into a soft dough.
- Knead for 8-10 minutes until smooth, then let rise, covered, in a warm place for about 1.5-2 hours until doubled.
- Divide the dough into two portions.
- Press one portion into an oiled baking pan or sheet, stretching to fill it.
- Scatter about two-thirds of the grapes over the dough, pressing them in gently.
- Roll or stretch the second portion of dough over the top, sealing the edges.
- Press the remaining grapes into the top layer and scatter with fennel seeds if using.
- Drizzle generously with olive oil and a little extra sugar.
- Bake at 200C (400F) for 35-40 minutes until deeply golden.
- Cool slightly before slicing and serving.
Chef Tips
- Small, seedy wine grapes are traditional and have a more intense flavor than large seedless table grapes.
- Press the grapes gently into the dough so they stay in place rather than rolling off during baking.
- This bread is best enjoyed the day it is made, while the grapes are still juicy and the crust is fresh.
Common Mistakes to Avoid
- Using large, mild table grapes instead of small, intensely flavored wine grapes.
- Not pressing the grapes in firmly enough, causing them to fall off during baking.
- Underbaking, leaving the center doughy rather than fully cooked through.
Nutrition (per serving)
Health Benefits
- Grapes provide antioxidants and vitamin C.
Cultural Note
Schiacciata all'uva is a beloved seasonal treat across Tuscany, traditionally made each autumn to coincide with the wine grape harvest.
Storage & Serving
Storage: Store covered at room temperature for up to 2 days.
Reheating: Not applicable; served at room temperature.
Serve with: A glass of Vin Santo