Schiacciata Con Luva Focaccia With Harvest Grapes Recipe

I absolutely adore this grape focaccia recipe because it’s the perfect blend of sweet and savory, with juicy grapes popping alongside fragrant rosemary. Plus, there’s something so satisfying about creating such a stunning, golden-brown treat from scratch that both impresses friends and feels like self-care baking therapy!

A Tuscan autumn treat, Schiacciata Con L’uva pairs luscious grapes with a rustic focaccia-like base. What I enjoy most about this dessert is how the dough, with its yeast and olive oil, sets the perfect foundation for the fruit.

Schiacciata Con L’uva is delicious because the sweetness of the grapes and the topping of sugar are perfectly balanced by a whisper of rosemary.

Ingredients

The structure, carbohydrates, and energy essential for a dough come from all-purpose flour.

Yeast, active dry: Causes the dough to rise, providing a light, airy texture.

Oil of olive: Supplies wetness, wealth, and a healthful fat source.

Delivering sweetness, antioxidants, and vitamin C, are black or Concord grapes.

Seeds of anise: Supply taste that is aromatic and digestive.

Sprigs of rosemary: Impart an earthy fragrance and might help reduce inflammation.

Ingredient Quantities

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• 4 cups all-purpose flour
• 1 1/2 teaspoons active dry yeast
• 1 teaspoon salt
• 3 tablespoons granulated sugar
• 1/4 cup extra-virgin olive oil, plus more for brushing
• 1 1/4 cups warm water (110°F)
• 1 1/2 pounds black or Concord grapes, seeds removed if necessary
• 1/4 cup granulated sugar, for topping
• 1 tablespoon anise seeds, optional
• Fresh rosemary sprigs, for topping

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Instructions

1. In a big bowl, blend the flour, yeast, salt, and 3 tablespoons of sugar together. Mix very well to evenly distribute the ingredients.

2. In the center, form a well and add 1/4 cup olive oil and warm water. Mix until a rough dough forms.

3. Place the dough on a floured surface and knead it for nearly 10 minutes so that it becomes smooth and elastic. The dough can rightfully be called “silken” at this point. It is such a joy to knead this dough because the effort yields such a lovely texture. Once you’re finished kneading, the dough can rest in a slightly warm area for an hour, in a bowl lightly coated with oil, covered well with a damp cloth, and still be rightfully called no-knead bread.

4. Set your oven to 400°F (200°C) to preheat. Once the spherical dough has risen and the yeast has worked its magic, it gets deflated down into an unyielding mass and gets split into two equal parts. Each piece then surrenders to a rolling pin and gets stretched out to a manageable rectangle that’s about 1/2 inch thick.

5. Line the bottom of a greased baking sheet with one portion of the rolled dough. Evenly layer half of the grapes over the dough and, if you are using them, sprinkle with the optional anise seeds.

6. Put the second piece of dough over the grapes, gently stretching it to fit. Press down lightly to seal the edges.

7. The remaining grapes should be layered on top, and they should be pressed slightly into the dough. The 1/4 cup of sugar should be sprinkled evenly over the top, and additional olive oil should be drizzled on as well.

8. For added flavor and aroma, sprinkle fresh rosemary sprigs on top.

9. Let the dough rest for another 15 to 20 minutes after you have covered the tray with a cloth.

10. Bake in the preheated oven for 30-35 minutes, or until the top is a golden brown and the grapes have softened and burst. Allow to cool slightly before slicing and serving. Enjoy warm or at room temperature.

Equipment Needed

1. Large mixing bowl
2. Measuring cups and spoons
3. Wooden spoon or spatula
4. Clean kitchen surface or pastry board
5. Rolling pin
6. Baking sheet
7. Pastry brush (for brushing oil)
8. Damp cloth
9. Oven mitts
10. Cooling rack

FAQ

• Q: Can I use a different type of flour instead of all-purpose flour?Q: Can you substitute for the flour in the recipe?

  A: You can use whole wheat flour, which imparts a nuttier flavor and makes this a bit healthier, or bread flour, which gives you a chewier texture. However, either choice will affect the consistency just a bit.

• Q: How should I store the schiacciata con l’uva once baked?A: Keep it at room temperature for no longer than 2 days, wrapped in foil or in a cool, airtight container that assures the kind of freshness you expect from the chocolate you just made.
• Q: What is the best way to remove seeds from grapes?To remove the seeds from the grape, cut the grape in half and use the tip of a small knife or tweezers to pick out the seeds carefully.
• Q: Do I need to let the dough rise?Q: Is letting the dough rise for 1-2 hours crucial for achieving the desired texture and flavor?
• Q: Can I use red grapes instead of black or Concord grapes?A: You can use red grapes, but they may have less flavor than the black or Concord grapes that are traditionally used in this recipe.
• Q: Is it necessary to add anise seeds?A: You may leave out the anise seeds. They give the wine a strong, sweetish flavor that goes well with the grapes’ sweetness.
• Q: Do I have to use fresh rosemary for topping?A: The aroma and flavor of fresh rosemary far surpass those of dried, but if you can’t find fresh, you can use dried in a smaller amount.

Substitutions and Variations

All-purpose flour: Replace with whole wheat flour for a more compact structure.
Active dry yeast: For instant yeast, there is no need to dissolve in water before using.
Extra-virgin olive oil: Use a neutral oil, such as canola, for a substitution that will likely result in a slight flavor change.
Use red or green seedless grapes, or even berries for a different taste, if preferred.
Brown sugar can provide a deeper, molasses-like flavor.

Pro Tips

1. Activate the Yeast Properly To ensure the yeast is active, let it sit in the warm water for about 5 minutes before mixing it with the other dry ingredients. It should become frothy, indicating that the yeast is alive and ready to help the dough rise.

2. Flour Surface for Kneading Use just enough flour on your kneading surface to prevent sticking, but avoid adding too much. Adding excessive flour can make the dough too stiff, affecting the final texture.

3. Use a Dough Scraper When kneading, a dough scraper can be incredibly helpful for flipping and turning the sticky dough. It will prevent it from sticking to the surface and your hands, making the kneading process easier.

4. Proof the Dough in a Warm, Humid Area If your kitchen is cool, you can create a warm environment by placing the dough in an oven with the light on or near a bowl of warm water. This helps the yeast work more efficiently and can speed up the rising time.

5. Customize with Additional Herbs If you love herbs, consider adding a bit of finely chopped rosemary into the dough itself for a more aromatic and flavorful bread. Fresh thyme or oregano could also complement the grapes well.