Last Updated on January 10, 2020 by Chef Mireille
Schiacciata All’Uva – Tuscan Grape Focaccia -is a very traditional bread from Tuscany. It’s basically a sweet focaccia using seasonal grapes.
Schiacciata All’ Uva is a focaccia with sweet grapes. Foccacia is known as sciacciata in Tuscany. This Tuscan specialty has been sitting in my drafts since 2014 waiting for me to bake it. I’ve even purchase the grapes many times. The Concord Grapes needed for this recipe are only available in the summer and early fall so is not commonly available, but then things get busy and I usually just end up eating the grapes so they don’t go bad before I get to making the focaccia. Even in Tuscany, you generally only find this focaccia in September when the seasonal grapes are available, only after the harvest.
In Tuscany, wine grapes called canaiolo are generally used. Even in Tuscany, this bread is only available for a very short time immediately after the grape harvest. As Italians pride themselves on only using the freshest ingredients, once the harvest is over no more Tuscan Grape Focaccia – Sciacciata All’Uva until the next year.
Here in America, the closes substitute to the canaiolo grapes are Black Concord Grapes. These grapes are seedless and VERY SWEET. Look out for these grapes in the farmer’s markets and good supermarkets during the summer and early fall. These grapes are also great for making jam!
In the tail end of this year’s grape season, I decided to FINALLY get this Tuscan specialty done!
…but before we get to the recipe, let’s check out some other delicious food from Tuscany
Fiorentini – #GlutenFree Chocolate Cookies
OMG – this focaccia was so good – I am now going to be making this at least once every Concord Grape season!
Sprinkled with powdered sugar, it’s perfect for tea time or even for breakfast with some salty cheese to balance the sweetness of the bread!
Tuscan Grape Focaccia – Schiacciata All’Uva
- Combine 1 tablespoon of sugar in 1/4 cup of the water. Sprinkle yeast on top and leave for 5 minutes until yeast becomes foamy.
- Using an electric mixer. combine bread flour and salt. Add yeast mixture, 1 tablespoon of the olive oil and slowly add water a little at a time and mix until you have a soft dough.
- Knead for 5-10 minutes, until the dough is smooth and elastic.
- Place in a lightly greased bowl. Cover with plastic wrap and a kitchen towel. Leave to rise for 1 hour, until doubled in size.
- Grease a square baking pan with a little olive oil.
- Divide dough in two sections, with one piece slightly larger than the other. Knead each piece into a smooth ball. Cover with plastic wrap and a kitchen towel. Leave to rise for 1 hour, until doubled in size.
- Meanwhile, halve the grapes.
- On a lightly floured board, roll out the larger half of dough large enough to line the bottom of a square baking pan.
- Transfer to baking dish and stretch the dough to cover the bottom and go up the sides of the pan.
- Punch down the dough with your fingertips to remove any air pockets.
- Brush with 1 tablespoon of the olive oil. Sprinkle half of the grape halves on top. Sprinkle 1 1/2 tablespoons of the sugar on top.
- Roll out the remaining half of dough to cover the top of the grapes. Place on top of the grapes and roll the edges of the bottom dough over the edges of the top dough to seal.
- Pierce with a a fork over the top of the dough.
- Brush the top with the remaining olive oil. Then again sprinkle remaining grapes and sugar on top.
- Preheat oven to 400 F.
- Let dough rest for 15 minutes.
- Transfer to oven and bake for 40-45 minutes until crusty on top.
- Leave to cool for 10 minutes. Remove from pan. Let cool completely.
- Sprinkle generously with confectioner's sugar and serve.
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