Finally, here in Sicily, the temperatures seem quite September-like, the air is significantly more pleasant and breathable, and turning on the oven becomes even a pleasant cuddle! Especially if it’s for a special occasion like the appointment with the column Il Granaio, where I chose to prepare a leavened with seasonal fruit that I love very much, grapes! This is a typical Tuscan dessert, especially from the areas of Prato and Florence, which draws its sweetness more from the fruit that is its protagonist, than from the sugar that is added between one surface and another in the dough! Indeed, this focaccia features two layers with a soft and delicate heart that will capture you at the first bite! It will be perfect at any time of the day, at breakfast, as a snack, or as a dessert after a meal! However, you have to take my word for it if I tell you that you will enjoy it even more if you pair it within an informal aperitif with cheese! Our family made this wonderful discovery, dining on this sweet focaccia sliced along with some spreadable cheese which was a beauty! I invite you to roll up your sleeves and try it out right away! You won’t be disappointed, promise!

If you love leavened and focaccias in general, also try these recipes, even in gluten-free version:

Difficulty: Easy
Cost: Medium
Rest time: 4 Hours
Preparation time: 15 Minutes
Cooking time: 40 Minutes
Portions: 6
Cuisine: Italian

Ingredients

⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, while it costs you nothing more!

1 2/3 cups all-purpose flour
1 2/3 cups Manitoba flour
1 cup water (at room temperature)
1 1/4 tsp fresh yeast (or 1 tsp of dry yeast)
2 tbsp extra virgin olive oil
1 pinch salt
1/3 cup brown sugar
7 oz black grapes
to taste extra virgin olive oil (or 2 tsp of honey)

Tools

Paper towel
1 Small bowl
1 Spoon
1 Strainer
1 Large bowl
1 Wooden spoon
1 Plastic wrap
1 Metal scraper
1 Baking pan

Preparation

Wash the grapes thoroughly under running water (fig. 1).
Detach the berries one by one, removing the seeds if possible, and set them aside by patting them with kitchen paper towel (fig. 2).
In a small bowl, dissolve the fresh yeast with a little water taken from the total amount and mix well with a spoon (fig. 3).
In a large bowl, pour the sifted flours, then add the oil and the dissolved yeast (fig. 4).
Start working with a wooden spoon, pouring the rest of the lukewarm water in a stream (fig. 5).
Work the ingredients, and only when they are combined, add salt (fig. 6).
Knead directly in the bowl (fig. 7).
Then transfer to a non-floured work surface, gradually adding the unabsorbed flour (fig. 8).
Knead for a long time until you get a smooth and elastic dough, transfer it to a bowl, and cover with plastic wrap (fig. 9).
Allow to rise for 2 hours or until doubled in volume (fig. 10).
Turn the dough over onto a floured board, without forcing it, and make a wallet fold, that is, folding one side towards the center and then the other side opposite until you form a dough ball that you will pirl*. Finally, with the help of a scraper, divide it into two parts, one slightly larger than the other (fig. 11).
Spread the larger dough with your fingertips directly on a well-oiled baking pan, using slightly oiled hands to help (fig. 12).
Distribute half of the halved grapes, sprinkling with half of the brown sugar and drizzling with a little oil (fig. 13).
Then spread the second dough with your hands (fig. 14).
Overlap it on the focaccia base until the edges adhere to the one below, then seal by pulling the focaccia edge below upwards and pinching it with the one above (fig. 15).
Distribute the grapes over the surface and sprinkle with the remaining sugar, then drizzle with another little oil or, if you like, two tablespoons of honey (fig. 16).
Cover and let rise at least 1-2 hours in a dry place away from drafts (fig. 17).
Bake in a preheated oven at 375°F for about 40′ or until fully golden (fig. 18).
Remove the sweet grape schiacciata from the oven and let cool.
You can serve it with honey on top or accompanied by spreadable or soft cheese. A delight!
And voila… the September sweet grape schiacciata is ready to be enjoyed!
Here’s a close-up of the sliced focaccia.
Bon Appétit from La Cucina di FeFè!

Storage

👉 You can store the focaccia at room temperature inside an airtight container for 2/3 days.

Tips, notes, variations, and suggestions

🟣*Pirlatura is an operation that involves rounding the dough to give it a spherical, smooth, and taut shape on the surface with rotational movements, contributing to the proper structure during the final product’s leavening.

🟣 The traditional recipe calls for the use of strawberry or black grapes, but you can also use other varieties like red grapes or white grapes, which will add different flavor nuances.

🟣To give the focaccia a more aromatic touch, you can add aromatic herbs like rosemary or fresh thyme, which pair very well with the sweetness of the grapes, creating a really interesting contrast.

🟣For a healthier or different version of the focaccia, you can replace the sugar with honey or agave or maple syrup, which will give the focaccia a more natural and less sweet flavor.

And now, I invite you to take a look at the Facebook page of the column, where you can admire all our incredible recipes, past and hopefully future!

Here are the other fantastic proposals from this month’s October release. They are all really worth replicating as soon as possible. Let yourself be inspired, I recommend:

Carla: ciabatta with durum wheat semolina

Sabrina: Muffins with rice flour, fondant chips and pineapple

Simona: Corn glazed plum cake with carrots and hazelnuts

Zeudi: Red pizza in a pan

Other recipes you might like:

Quick focaccia with olives and rosemary