Schiacciata All’Uva

Schiacciata all’Uva or Grape Focaccia is a Tuscan specialty served in autumn. Being that it is only available during this limited time in Italian bakeries and restaurants, people line up to have a taste of this traditional sweet bread.

Ingredients:

*This recipe can easily be divided in half.  

Preferment:

• 100 grams All Purpose Flour (we used Molino Denti 00 flour)

• 1/8 tsp active dry yeast

• 55 grams water

Dough:

• 900 grams All Purpose Flour (we used Molino Denti 00 flour)

• 20 grams sugar – about 1.5 Tablespoon

• 18 grams salt – about 1 Tablespoon

• 495 grams water

• 30 grams olive oil

• 3.5 grams active dry yeast – about 1 tsp yeast

• Preferment from above

Toppings:

• 2 kilograms rinsed Thomcord Seedless Grapes. They are a type of Concord grapes.  Although very similar in taste, in Italy we normally use a grape called Uva Fragola.  These grapes typically have seeds which give Schiacciata all’uva a bit of a crunch with each bite. Thomcord grapes did not have any seeds.

• 235 grams sugar

• 2 sprigs of rosemary

• 130 grams olive oil

Here is the video instructions courtesy of Fontana Forni USA. For a written version, click here.