Schiacciata con l’Uva Recipe

There is something Italians love as much as their moms: that liquid called wine.

No surprise then that in Tuscany, one of the most important areas of wine production in Italy, there is lots of excitement and expectation when we approach the time of year when the yearly wine production will finally “be released.” That is, in early Autumn.

Wine harvesting in Italy starts at the end of August, and by the beginning of October, the vino novello will be already on our tables. (Get to know more about Italian culture and traditions on our Food Tours!)

While waiting for the real stuff to be ready, Tuscan people make use of the grapes as much as they can. Schiacciata con l’Uva is a product of this sense of expectation. Traditionally made with a bunch of grapes from the harvest, this grape pie is very similar to the focaccia dough, except sweeter.

Nowadays, many Italians do not harvest their own grapes, so they choose to use uva fragola grapes for this recipe! You can choose to use whichever grapes you find available in your country (try to go for the most organic option you can find!).


For the Focaccia Dough:

5 Cups white flour

2 Teaspoons instant yeast

Extra Virgin Olive Oil

1 Teaspoon Salt

1 3/4 Cups Warm Water

For the Filling and Topping:

2 bunch of grapes

3/4 Cup sugar


1/4 Cup Olive Oil

Put the flour, three olive oil tablespoons, salt, and yeast in a bowl. Mix and start adding the warm water little by little, while stirring. Continue to add water until the dough begins to thicken and you are able to knead it with your hand. At this point, continue “to work on” (as Italians say) the dough for around 5 minutes outside the bowl, on a lightly floured flat surface. Make a ball with your dough and place it back in the bowl, after sprinkling some flour on it so that it doesn’t stick to your ball. Cover the bowl with a kitchen cloth or a plastic wrap and let it sit in a warm spot for around one hour or more.

Divide the dough in half, and place one half on a large baking pan. Drizzle it with a little olive oil, and scatter half of the grapes over it. Sprinkle with half the sugar and rosemary.

At this point, add the other half of the dough over the dough in the pan. Stretch it and pinch the two doughs together. Spread the other half of grapes on the top. Leave the dough to sit while preheating oven to 180 C° (375 degrees F). Bake the focaccia for around 30-45 minutes until it is golden brown.

Ecco fatto! You’ll have an Italian Autumn taste on your table!

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