Schiacciata with Grapes

The “schiacciata con l’uva” is a traditional Tuscan dessert prepared during the grape harvest season. It’s a type of sweet focaccia filled with black grapes, sugar, and sometimes olive oil and rosemary, which give the cake a unique flavor and a pleasant aroma. Here is the classic recipe:

Ingredients

• 500 g of flour 0
• 25 g of fresh brewer’s yeast
• 400 g of black grapes (preferably Canaiolo variety)
• 100 g of granulated sugar, plus extra for finishing
• A glass of warm water
• 4 tablespoons of extra-virgin olive oil
• A pinch of salt
• (Optional) A sprig of rosemary, some grape berries, and sugar for garnishing

Preparation

1. Dissolve the brewer’s yeast in a glass of warm water.
2. Create a well with the flour and pour in the dissolved yeast, a pinch of salt, two tablespoons of sugar, and the olive oil.
3. Knead everything together, gradually adding enough warm water to obtain a soft and elastic dough.
4. Work the dough until it has a smooth and even consistency, then form a ball, place it in a bowl, cover with a damp cloth, and let it rise for about 1 hour or until it doubles in size.
5. In the meantime, clean the grapes by removing the seeds if necessary.
6. Spread half of the risen dough in an oiled baking pan, distribute half of the grapes over it, and sprinkle with half of the remaining sugar.
7. Spread the other half of the dough and cover the grapes. Distribute the remaining grapes on the surface and sprinkle with the remaining sugar.
8. If desired, you can add some chopped rosemary on top for a more intense aroma.
9. Let the schiacciata rise again once assembled for about 30 minutes.
10. Preheat the oven to 200 °C.
11. Bake the schiacciata in the oven for about 30-40 minutes, until the surface is well browned.
12. Leave to cool before cutting and serving.

Curiosity

The “schiacciata con l’uva” is an example of a dessert that combines the flavors of the land - in this case, the grape, a symbol of autumn and abundance. Alternating layers of dough and fruit allows the fruit to slightly caramelize during baking, giving a unique flavor to the cake.