Tuscan Grape Focaccia (Schiacciata all’Uva) Recipe a traditional harvest time recipe Azienda vitivinicola Le Buche

Tuscan Grape Focaccia (Schiacciata all’Uva) Recipe
a traditional harvest time recipe

It's grape harvest time.
When the black grapes were ripe, it was time for grapes schiacciata (a kind of flat bread).

Enjoy the crunchy side of this bread, due to grape seeds, and the voluptuous sensation of a soft and juicy bit!

bolt:(|Ingredients:)

For the dough:
- 500g (4 cups) all-purpose flour
- 7g (1 packet) active dry yeast
- 250ml (1 cup) warm water
- 50ml (3.5 tbsp) olive oil
- 50g (1/4 cup) sugar
- 1 tsp salt

For the topping:
- 500g (1 lb) black grapes (Uva Fragola or Merlot or Concord)
- 100g (1/2 cup) sugar
- 2 tbsp olive oil
- Fresh rosemary (optional)
- A pinch of salt

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Instructions:

1. Prepare the Dough:
- Dissolve the active dry yeast in warm water (not too hot!) and let it sit for 5-10 minutes until bubbly.
- In a large mixing bowl, combine the flour, sugar, and salt.
- Add the yeast mixture and olive oil to the dry ingredients. Mix together until a dough forms.
- Transfer the dough to a lightly floured surface and knead for about 10 minutes until it's smooth and elastic.
- Place the dough in a lightly oiled bowl, cover it with a kitchen towel, and let it rise for about 1-2 hours, or until it has doubled in size.

2. Prepare the Grapes:
- While the dough is rising, rinse the grapes and remove any stems. If the grapes are large, you can cut them in half, but traditionally, smaller grapes are used whole.

3. Assemble the Focaccia:
- Preheat your oven to 200°C (400°F).
- Once the dough has risen, punch it down and divide it into two portions.
- Roll out one portion and place it into an oiled baking pan (about 9x13 inches or similar). The dough should be about 1 cm (1/2 inch) thick.
- Scatter half of the grapes on top of the dough, pressing them gently into the surface. Sprinkle half of the sugar (about 50g) over the grapes, drizzle with a little olive oil, and optionally add a few sprigs of rosemary.
- Roll out the second portion of the dough and place it on top of the grapes, gently pressing it down to seal the edges.
- Scatter the remaining grapes on top of the second layer of dough. Again, press them lightly into the dough, sprinkle the remaining sugar, drizzle with olive oil, and add a pinch of coarse sea salt for crunch.

4. Bake the Focaccia:
- Bake in the preheated oven for about 30-40 minutes, or until the dough is golden and the grapes are bubbling.
- Let the focaccia cool slightly before cutting it into pieces and serving.

Enjoy this rustic Tuscan treat! It's slightly sweet with the burst of juicy grapes, making it perfect for dessert or as a snack

Tuscan Grape Focaccia (Schiacciata all’Uva) Recipe
a traditional harvest time recipe

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Tuscan Grape Focaccia (Schiacciata all’Uva) Recipe

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