Schiacciata all’Uva is a very traditional flatbread commonly found in central Italy, typical of Tuscany, and particularly the provinces of Florence and Prato. The grape focaccia has also spread in some areas of the hinterland of the province of Grosseto, where it is called grape crusher. Sweet, ripe grapes are used to fill and top focaccia that is lightly seasoned with fresh rosemary.
For the focaccia dough:
- 5 cups unbleached plain flour
- 1 sachet instant yeast, 7g
- 1½ - 2½ tablespoons extra virgin olive oil, plus 1½ additional tablespoons to oil bowl
- 1 teaspoon salt
- 1¾ cups warm water
For the filling and topping:
- 900 g black seedless grapes, stemmed & rinsed
- ¾ cup sugar
- 2¼ tablespoons finely chopped fresh rosemary
- ¼ cup olive oil
For the focaccia dough
- Measure the focaccia dough ingredients (except the water) into a large bowl. Stir until thoroughly mixed.
- Add 1 cup of the water and stir.
- Continue to add water until the dough begins to come together into a shaggy ball.
- Turn out the dough mixture onto a lightly floured surface and knead with the heels of your hand for about 5 minutes, or until the dough is smooth and pliant.
- Add 1½ tablespoons to the bottom of a large bowl and place your ball of dough inside.
- Roll the ball of dough around in the oil ensuring the sides of the bowl and ball of dough are both lightly oiled.
- Cover your bowl with plastic wrap and place in a warm spot to rise.
- Let the dough rise until it is doubled in size, about 1 - 1½ hours (time depends on the ambient temperature).
To make the focaccia:
- Divide the dough in half, and place half on a 33 x 23 x 5 cm baking pan.
- Drizzle the dough with a little olive oil, and scatter half the grapes over the dough.
- Sprinkle the grapes with half the sugar and rosemary.
- Stretch the other half of the dough over the dough in the pan to cover, pinching the top and bottom dough layers together to encase the grapes inside.
- Spread the other half grapes over the dough, and drizzle with the remaining olive oil.
- Use the rest of the sugar and rosemary on the grapes.
- Let the dough rest, and preheat oven to 190°C.
- Once the oven has reached temperature, bake the focaccia until it is golden brown and the grapes are bubbly and soft, about 45 minutes.
- Cool at least 15 minutes before slicing.