Grape schiacciata is a sweet, delicious focaccia.
I was inspired by grape schiacciata, also known as “Ciccia con l’uva,” a typical recipe of Tuscan cuisine. Made with a leavened dough, similar to that of bread, filled and topped with black grapes, sugar, and oil, in my case I used grape strawberries, which I find perfect for this type of focaccia. It has a soft texture and an intense aroma of must. A truly unique goodness, naturally prepared during the harvest season, September, October, an early hint of autumn.
Perfect as a breakfast or snack dessert, you can eat it warm or cold, when the sugar has caramelized and all the aromas of the grapes have soaked into the dough. Try it!
Below you can find other delicious grape recipes and some sweet focaccias:
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 40 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 526.27 (Kcal)
- Carbohydrates 95.27 (g) of which sugars 37.96 (g)
- Proteins 12.13 (g)
- Fat 12.60 (g) of which saturated 2.06 (g)of which unsaturated 0.67 (g)
- Fibers 3.86 (g)
- Sodium 846.29 (mg)
Indicative values for a portion of 218 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 lb grape strawberries
- 1 1/4 cups all-purpose flour
- 1 1/4 cups Manitoba flour
- 1/2 cup sugar
- 2/3 cup water
- 1/4 cup milk
- 3 tbsps extra virgin olive oil
- 2 pinches salt
- 2 tbsps extra virgin olive oil (for filling the focaccia)
- 2 tbsps sugar (for final filling)
- 1/2 cup all-purpose flour
- 1/4 cup milk
- 1/4 cup water
- 2 tsps fresh yeast
Tools
- Mixer KitchenAid 5K45SSEWH Classic Stand Mixer,
- Pastry Board REPLOOD Birchwood Pastry Rolling Board with Rolling Pin 30×20 inches
- Baking Pan MasterClass Large Rectangular Baking Pan, Nonstick, 14 in x 9.5 in
- Plastic Wrap Cuki Super Cling Wrap, 82 ft
Preparation
Let’s start by preparing a pre-dough, which will help keep the schiacciata soft even the next day. Mix the milk, water, yeast, previously dissolved in a tablespoon of lukewarm water, and flour in a bowl until you get a sticky cream. Then cover with plastic wrap and let rise for about 1 hour at room temperature, until doubled
In the bowl of the stand mixer, place the pre-dough and the remaining flour, water, milk, and sugar. Mix at low speed, or you can do it by hand, the important thing is that the ingredients mix well together. Knead until the dough sticks to the mixer blade or detaches from the hands
Now add the oil, one tablespoon at a time, mix at medium speed until the first tablespoon of oil is absorbed. Occasionally take the dough in hand and turn it over, continue until the oil is finished. Finally, add the salt, let it absorb well. The dough should be soft and compact
On a floured pastry board, turn over the dough, rotate it slightly to obtain a smooth surface. Place it in a lightly floured bowl, cover with plastic wrap, and let it rise in a dry, warm place for at least 2 or 3 hours, until it has tripled in volume.
Wash the grapes and dry them well. Retrieve your dough and turn it over onto a floured work surface, divide it in half. Brush a classic baking pan with extra virgin olive oil.
Place the first dough portion in the pan, spread it by tapping lightly with floured fingertips, pull the sides a little to widen them on the pan. Do not spread the dough too much, leave the sides of the pan empty, they will fill up as we proceed with the filling. Add half of the grapes to the base of the schiacciata, and cover with 2 tablespoons of sugar, finally add 2 tablespoons of oil well distributed over the base
Spread the other dough portion on the pastry board, stretch it a little and place it over the base just made. Stretch the corners so they match those below and press, so that it spreads well on the pan. Decorate the schiacciata with the remaining grapes, slightly pushing the grapes into the dough, so they stay firm. Let the schiacciata rise in a turned-off oven for about 2 or 3 hours, but no less than 1 hour. When the time is up, the focaccia will have doubled in volume. Complete by spreading the remaining oil and sugar on top. Bake in a preheated static oven at 350°F for about 25/30 minutes. The Schiacciata is ready when the surface takes on an amber color and the must has melted
Storage of grape schiacciata
The schiacciata can be kept for a couple of days, as soon as it cools it is important to wrap it completely in plastic wrap, and keep it at room temperature
