Schiacciata all'Uva

Name: Schiacciata all'Uva
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 8 servings
Cuisine: Toscana
Ingredients: 500 g strong bread flour; 300 ml lukewarm water; 7 g dried active yeast; 60 ml Extra virgin olive oil; 150 g caster sugar; 800 g black wine grapes; 5 g Fine sea salt; 1 tsp aniseed

A seasonal Tuscan sweet flatbread layered with juicy black grapes, olive oil, and sugar, traditionally baked during the autumn harvest.

🇮🇹Italy· Tuscany

Prep: 25 min
Cook: 40 min
Total: 65 min
Servings: 8
Difficulty: Medium
Calories: 340 kcal

Ingredients

0 of 8 gathered

Servings

500 g strong bread flour — type 0 or strong white flour
300 ml lukewarm water — around 37°C
7 g dried active yeast — one standard sachet
60 ml Extra virgin olive oil — divided use
150 g caster sugar — divided use
800 g black wine grapes — washed and dried, preferably Canaiolo or Concord
5 g Fine sea salt — for the dough
1 tsp aniseed — optional Tuscan flavouring

Equipment

•Baking tin (approx 30x40cm)
•Large mixing bowl
•Rolling pin
•Pastry brush

Nutrition

Per serving, approximate

Calories: 340 kcal
fat: 8 g
carbs: 65 g
fibre: 3 g
protein: 6 g
calories: 340 kcal

Instructions

1
Dissolve the yeast in lukewarm water with one teaspoon of sugar and let it stand until frothy.
2
Combine the flour and fine sea salt in a large mixing bowl.
3
Pour in the yeast mixture and half of the olive oil, then mix to form a soft dough.
4
Knead on a lightly floured surface for ten minutes until smooth and elastic.
5
Place the dough in an oiled bowl, cover, and let rise until doubled in size, about one hour.
6
Divide the dough into two portions, making one slightly larger than the other.
7
Roll out the larger portion and fit it into an oiled baking sheet, extending slightly up the sides.
8
Scatter half of the grapes and half of the sugar evenly over the dough base.
9
Roll out the remaining dough, place it over the filling, and pinch the edges firmly to seal.
10
Distribute the remaining grapes on top, press them gently into the dough, and scatter with remaining sugar.
11
Drizzle with remaining olive oil and bake at 190°C for forty minutes until deep golden and syrupy.
12
Cool completely in the tin before slicing so the hot grape juices settle.

Chef's tips

Use small, intensely flavoured black grapes with thin skins for the best jammy texture. Traditional recipes leave the seeds inside the wine grapes for an authentic crunch, but seedless black grapes work well if preferred. Always let the schiacciata cool entirely before cutting, as the released grape juices need time to thicken into syrup.

Ingredient substitutions

black wine grapes → seedless black table grapes, though the flavour is slightly less tart
caster sugar → granulated sugar, which provides a crunchier top crust

Storage

Store covered at room temperature in a single layer for up to two days.

Reheating

Warm gently in a moderate oven at 160°C for five minutes to refresh the crust.

Common mistakes to avoid

•Cutting the bread while still warm, which causes the syrupy grape juices to run out thin and watery.
•Failing to pinch the dough edges tightly, allowing the sugary fruit juices to leak out and scorch.
•Underbaking the flatbread, resulting in a soggy bottom crust beneath the juicy fruit layer.

Serving suggestions

Serve at room temperature sliced into generous squares alongside espresso.Pair with a glass of Tuscan Vin Santo for an autumn afternoon treat.Serve with aged Tuscan pecorino cheese for a traditional sweet and savoury contrast.