Schiacciata Coll’uva can be found all across wine country each autumn during vendemmia, or the grape harvest, as country bakers happily take advantage of the abundance of tart wine grapes. Schiacciata comes from the Italian verb schiacciare and is the term commonly used for most focaccia in Tuscany. The focaccia dough is prepared, then pressed into a flat disc or rectangle and then sugared grapes are generously scattered over the dough. As the baking process begins, the grapes began to cook and split apart, and the juices become absorbed in the bread, creating a sweet and savory treat. This delicious flatbread is traditionally made with the small, tartly sweet grapes used to make red wine such as sangiovese, canaiolo, merlot, or cabernet but it can successfully be made with any dark purple grape. If using table grapes however, you should decrease the amount of sugar used to balance their sweetness.
Deborah Mele 2011
Tuscan Grape Harvest Schiacciata
Studded with sweet grapes, this traditional Tuscan flatbread is made to celebrate grape harvest.
For The Dough:
- 2 Teaspoons Instant Yeast
- 1 1/2 Cups Warm Water
- 4 to 4 1/2 Cups All-purpose, Unbleached Flour
- 1 Teaspoon Salt
- 6 Tablespoons Olive Oil
- 2 Teaspoons Chopped Fresh Rosemary
For The Grapes:
- 2 Pounds Black Grapes, Stems Removed & Washed & Dried Mixed With
- 1/4 to 1/2 Cup Sugar (Approximate – See Note Above)
- Measure and assemble your flour, 2 tablespoons olive oil, salt, yeast, and water.
- Add everything but the water into a large bowl and stir.
- Add half the water and stir.
- Continue to add water until the dough begins to come together into a shaggy ball.
- Dump the dough mixture onto a lightly floured surface surface and begin to knead with the heels of your hand.
- Knead for about 5 minutes, or until the dough is smooth and pliant.
- Add a little oil (2 tablespoons) to the bottom of a large bowl and place your ball of dough inside.
- Roll the ball around in the oil, ensuring the sides of the bowl, and ball of dough are both lightly oiled.
- Cover your bowl with plastic wrap and place in a warm spot to rise.
- Let the dough rise until it is doubled in size, about an hour or an hour and a half depending on ambient temperature.
- Sprinkle cornmeal over two large baking sheet.
- Divide the dough into two equal balls.
- Take one ball art a time and use your hands to begin to press into a flat disc.
- Use the heel of your hand pushing from the center out, turning the circle of dough as you go until you create a circle about 12 inches across.
- Place each round on a prepared baking sheet, cover with kitchen towels and let rise for 20 to 30 minutes until soft.
- Dimple the dough with fingers, drizzle with remaining olive oil, sprinkle the top with the sugared grapes, and chopped rosemary.
- Let it sit and rise for another 15 minutes while you preheat your oven to 425 degrees F.
- Bake for 20 to 25 minutes until golden brown.
- Cool to room temperature before slicing.