Schiacciata all'uva
Schiacciata all'uva is Tuscany's grape-harvest bake — traditionally made in September and October, when the vines are picked, from small dark wine grapes pressed into a soft yeast dough and scattered with sugar. As it bakes the grapes burst and their juice soaks into the dough, staining it purple. It sits closer to bread than to cake: less fat and sugar than an enriched dough, but plenty of fruit and a clear note of olive oil and rosemary. Traditional grapes have pips — they are eaten along with them — but seedless varieties work just as well.
Your own work in that: 30 min.
- Dough 15 min
- Rising 90 min
- Shaping 15 min
- Proving 30 min
- Baking 40 min
- Cooling 15 min
Step by step
0 / 8 doneKnead the dough
Mix the flour with the yeast, sugar and salt, add the water and olive oil and knead 10 minutes until smooth and soft.
Ingredients: 400 g plain wheat flour · 250 ml lukewarm water · 5 g dried yeast · 3 tbsp olive oil · 1 tbsp sugar · 8 g salt
Leave to rise
Cover and leave somewhere warm for 1.5 hours, until doubled.
Ingredients: 400 g plain wheat flour · 250 ml lukewarm water · 5 g dried yeast · 3 tbsp olive oil · 1 tbsp sugar · 8 g salt
Prepare the grapes
Pull the grapes off the stems, wash and dry them thoroughly. Wet fruit makes the dough soggy.
Ingredients: 700 g small dark grapes · 80 g sugar · 2 tbsp olive oil · 1 pcs rosemary (optional)
Small dark grapes, wine varieties for preference.Stretch the first sheet
Divide the dough in two, one piece slightly larger. Stretch the larger one into an oiled tray of about 25 × 35 cm.
Ingredients: 400 g plain wheat flour · 250 ml lukewarm water · 5 g dried yeast · 3 tbsp olive oil · 1 tbsp sugar · 8 g salt
Stretch by hand, do not roll.First layer of grapes
Scatter half the grapes over the dough, sprinkle with 30 g of sugar and drizzle with a tablespoon of oil.
Ingredients: 700 g small dark grapes · 80 g sugar · 2 tbsp olive oil · 1 pcs rosemary (optional)
Cover with the second sheet
Stretch the second piece of dough and lay it over the fruit, pressing the edges. Scatter the remaining grapes, pressing them in with your fingers, sprinkle with the rest of the sugar and drizzle with oil.
Ingredients: 700 g small dark grapes · 80 g sugar · 2 tbsp olive oil · 1 pcs rosemary (optional)
Grapes pressed in will not roll off.Prove and bake
Leave 30 minutes and heat the oven to 200°C meanwhile. Bake on a low shelf for 35–40 minutes, until golden and dry underneath and the grape juice bubbles. Under that much fruit the base needs strong bottom heat.
Ingredients: 400 g plain wheat flour · 250 ml lukewarm water · 5 g dried yeast · 3 tbsp olive oil · 1 tbsp sugar · 8 g salt
Cool and serve
If using rosemary, scatter it on as soon as the bread comes out. Cool 15 minutes and cut into squares. Best lukewarm, on baking day.
Ingredients: 700 g small dark grapes · 80 g sugar · 2 tbsp olive oil · 1 pcs rosemary (optional)
Before you start
Which grapes
Small dark wine grapes with thick skins and strong flavour are best — Tuscany uses canaiolo. Outside wine country you will only find them at a vineyard during the harvest, so use small dark table grapes, seedless for preference; pale varieties taste flat here.
The pips
The traditional version keeps the pips, which add a slight bitterness and crunch. If serving children, use seedless grapes.
Storage
It keeps 2 days at room temperature under a cloth, growing damper from the juice each day. Refresh it 5 minutes at 180°C.
