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.
Ingredients:
*This recipe can easily be divided in half.
Preferment:
- 100 grams All Purpose Flour (we used Molino Denti 00 flour)
- 1/8 tsp active dry yeast
- 55 grams water
Dough:
- 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
Toppings:
- 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.
