Schiacciata All’Uva

Schiacciata all’Uva or Grape Focaccia is a Tuscan specialty served in autumn. Being that it is only available during this limited time in Italian bakeries and restaurants, people line up to have a taste of this traditional sweet bread.


*This recipe can easily be divided in half.  


  • 100 grams All Purpose Flour (we used Molino Denti 00 flour) 
  • 1/8 tsp active dry yeast
  • 55 grams water 


  • 900 grams All Purpose Flour (we used Molino Denti 00 flour) 
  • 20 grams sugar – about 1.5 Tablespoon
  • 18 grams salt – about 1 Tablespoon
  • 495 grams water
  • 30 grams olive oil
  • 3.5 grams active dry yeast – about 1 tsp yeast 
  • Preferment from above


  • 2 kilograms rinsed Thomcord Seedless Grapes. They are a type of Concord grapes.  Although very similar in taste, in Italy we normally use a grape called Uva Fragola.  These grapes typically have seeds which give Schiacciata all’uva a bit of a crunch with each bite. Thomcord grapes did not have any seeds.
  • 235 grams sugar
  • 2 sprigs of rosemary
  • 130 grams olive oil

Here is the video instructions courtesy of Fontana Forni USA. For a written version, click here.

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