Ciaccia con l'uva

La ciaccia con l’uva is a traditional Tuscan dessert, particularly common around the grape harvest season. ‘Ciaccia’ in Tuscan language means a flattened dough, so this is essentially a sweet focaccia with grapes. The classic variant uses wine grapes, usually the Ancellotta variety. Here is the recipe for you:

Ingredients

• 500 g of 00 flour
• 300 g of black grape berries (preferably Ancellotta or Canaiola variety)
• 120 g of sugar, plus extra to sprinkle on top
• 25 g of fresh brewer’s yeast
• 1 glass of lukewarm water
• 4 tablespoons of extra virgin olive oil, plus extra for greasing
• 1 pinch of salt
• Aromas to taste (such as grated lemon zest or a bit of rosemary)

Preparation

1. Dissolve the brewer’s yeast in a glass of lukewarm water.
2. In a large bowl, pour the flour and make a well in the center. Add the water with the yeast, the extra virgin olive oil, the pinch of salt, and if desired, the aromas.
3. Start kneading, first with a fork and then with your hands, until you obtain a smooth and homogenous dough.
4. Cover the bowl with a cloth and let the dough rise in a warm place for about 2 hours or until it has doubled in volume.
5. Take a baking tray and grease it with some oil. Spread half of the dough on the tray, forming a layer about one centimeter high.
6. Distribute half of the grapes and half of the sugar on top, then cover with the rest of the dough.
7. Add the remaining grapes on the surface and sprinkle with the remaining sugar.
8. Let it rest again for about an hour so that the dough rises slightly.
9. Preheat the oven to 180 °C and bake the ciaccia for 30-40 minutes, or until it is golden on top.
10. Remove from the oven and let cool before serving.

It is possible to find variations of this recipe that include the use of raisins or the addition of pine nuts or walnuts, for a crunchy note. Moreover, in the more rustic version, you can also sprinkle some anise on the surface before baking for a more aromatic taste.

Curiosity

La ciaccia con l’uva is typical of the Tuscan peasant tradition, and it was a way of using fresh grapes during the grape harvest. Shared in the fields or during the festivities, it represents a connection with the land and the work of those who cultivate it.