A typical dessert of Tuscan tradition, the schiacciata with grapes is a version of focaccia prepared with pre-leavened bread dough and fresh grapes. And precisely because grapes are the protagonist of this dessert, the schiacciata is prepared and enjoyed during the months of September and October, when grapes are harvested. It’s a recipe from the Italian cibo povero tradition, meaning its preparation requires just a few simple ingredients: dough, olive oil, sugar, and black grapes.
Schiacciata: Whole grapes or crushed?
The schiacciata con l’uva is just one of the many versions of sweet schiacciata found in Tuscany. It is, however, especially typical of Florence and Prato – even if you can find it in other cities with varying names. In the Tuscan capital, for example, it is also called pan con l'uva or stiaccia, while in some areas of the hinterland in the province of Grosseto, they call it schiaccia con l'uva. But its origins go deep, harkening back even to the time of the Etruscans. Since then, the recipe for schiacciata with grapes has been handed down generation-to-generation as a truly heartfelt ritual still enjoyed today that celebrates the grape harvest in Tuscany.
Strictly canaiola grapes
Tradition has it that the schiacciata is made with a particular type of grape, namely the canaiola grape. This grape variety produces bunches that are rather small and watery (so they’re not good for winemaking). The canaiola grape can be characterized by its natural sweetness, which gives the schiacciata an unmistakable softness. In the original version, it is absolutely forbidden to remove the seeds from the grapes.
How to make schiacciata
If you want to try making this typical Tuscan dessert by yourself, just know that you’ll have to get your hands in the dough – in the truest sense of the word. The first step involves the preparation of the bread dough: Dissolve 12 g (around 1 ½ tablespoon) fresh brewer's yeast in a little warm water (which you will subtract from the 300 ml / 1 cup needed later). Add a teaspoon of malt, stir and then let rest for a few minutes. Sift 500 g flour (3 cups + 2 tbsp) with a pinch of salt and pour it onto a pastry board, forming a hole in the center, which you will pour the dissolved yeast into. Start kneading the yeast into the flour little by little. Continue kneading as you add the remaining water. Knead for about 10 minutes or until the dough becomes smooth and elastic.
Form a ball with the dough and transfer it to a bowl covered with plastic wrap or a damp cloth. Let rise for a couple of hours in the oven (turned off and closed with the light on). Once the dough has doubled in volume, transfer it back to the floured pastry board. Add 50 g (4 tablespoons) sugar and 4 tablespoons of oil. Knead it again for about 5 minutes.
Wash the grapes (about 800 g / 1 lb), and remove the seeds. Divide the dough into two equal parts and roll them out to a thickness of about 1 cm using a rolling pin. Oil a baking sheet and roll out one of the two sheets of dough onto the surface. Cover the dough with half the grapes, 1 tablespoon of sugar and 2 tablespoons of extra-virgin olive oil. Cover with the other sheet of dough and cover with the remaining grapes. Sprinkle with sugar 2 more tablespoons of olive oil. Bake for 50-60 minutes in a pre-heated oven at 355°F (180°C).
