Schiacciata con L'uva (Focaccia w/ Grapes & Rosemary

What is she talking about now? Schiacciata con L'uva.

Don't be scared, it is just focaccia made with grapes and rosemary.

It's a traditional sweet focaccia flatbread made during the fall for the grape harvest in Tuscany.

I'm not in Tuscany this harvest, however, I can still make this at home.

I looked at a ton of recipes, most of them from Italy, which were too confusing, because good Italian cooks eyeball everything. It was getting confusing.

Though I am a confident baker and don't need a recipe, I think bread baking is more of a science, and measuring would be a good idea. Even here, the author of the recipe says "4-5 cups of flour"

Well, which is it? 4 cups or 5?.
I went with 4 cups and it was perfect.

I chose this recipe because it wasn't in metric (I'm a dope), and because it was so simple.

With focaccia dough, the rise time is only about 2 hours, like pizza dough, however, I had best results with making the dough while I slept, then waking up in the morning to a huge bowl of dough that tripled in size! :)

Since focaccia only stays fresh about a day, I suggest you cut it up into squares and wrap well and freeze.
It reheats beautifully in foil at 375F in a toaster oven for a snack anytime.

and regarding the grapes to use for this would usually use a small wine grape, like a Concord or Champagne grape, but I used regular black seedless California grapes and it was delicious.

Schiacciata con L'uva (adapted from Marisa's Italian Kitchen):

Focaccia dough:

2 cups water
4 tbsp olive oil
4 to 5 cups of all purpose flour (I stuck with 4)
2 tbs sugar
1 tsp kosher salt
1 packet “quick rise” instant yeast (Fleischmann’s) 8 grams

Topping (for 2 layers of dough):

2 cups grapes (picked off the stem), Concord or Champagne preferably small grapes
2 teaspoons chopped fresh rosemary
2 tablespoons granulated or turbinado sugar
extra virgin olive oil for drizzling

Mix 3 cups of flour with the yeast, sugar, kosher salt and olive oil in a large bowl.

Heat 2 cups of water with 4 tablespoons of olive oil in the microwave for 60 seconds or till lukewarm.

Stir the warm water in the flour mixture with a wooden spoon, mixing well.

Stir in another cup of flour till combined. The dough will be shaggy and sticky.

Invert the dough onto a well floured counter and knead for a few minutes.

Grease a large bowl with some olive oil (I use a big glass Pyrex bowl for dough). Place your pizza dough in the greased bowl turning the dough to grease all over. Cover tightly with plastic wrap.

Let it rise till it doubles in size for about 2 hours, in a draft free place. (I left mine overnight while I slept, about 12 hours of rising time) and it tripled in size by the morning.

When your dough has doubled in size, transfer it onto a floured work space.

Grease a large rimmed baking sheet with some olive oil and then lightly sprinkle evenly with cornmeal to prevent sticking and give a nice crunch to the bread.

Cut the dough in half and working with one piece at a time spread out to the size of your pan (use your hands for this). It is ok if it does not entirely reach the edges of the sheet pan.

Place the first layer of rolled out dough onto 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 the 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 350F, for about 30-35 minutes or until the dough is a nice golden brown and the grapes are oozing.

There is just something so satisfying about baking bread at home. I love getting my hands in the dough and watching it transform from a plump ball into a big mass of living matter!

This is delicious, I hope you try it.


Jennifer said…
Have you seen the recent post on Food52 using potato peels blitzed in water in the focaccia dough? I tried it, and it was wonderful and the focaccia lasted for three days without getting dry. I'm thinking I'll try their dough recipe w/ your grapes and rosemary. Thanks! I have some grapes that I left on the counter for too long, and they're a bit shriveled - I was looking for a way to bake them and your site has lots of ideas!