Now that wine grapes are in season, don’t miss this chance to make schiacciata con l’uva, which literally means a squashed thing with grapes. It’s a dish from Tuscany, and is more or less a focaccia, topped with grapes, rosemary, olive oil and a bit of sugar.
The aroma in your house is fabulous and when it’s finished, you won’t be able to resist cutting into it.
Schiacciata con l’uva – Focaccia With Harvest Grapes
I used a 12″ x 16″ cookie sheet
printable recipe here
2 Teaspoons Instant Yeast (I used one package regular dry yeast)
Add everything but the water into a large bowl and stir.
Add half the water and stir.
Continue to add water until the dough begins to come together into a shaggy ball.
Dump the dough mixture onto a lightly floured surface and begin to knead with the heels of your hand.
Knead for about 5 minutes, or until the dough is smooth and pliant.
Add a little oil (2 tablespoons) to the bottom of a large bowl and place your ball of dough inside.
Roll the ball of dough around in the oil ensuring the sides of the bowl and ball of dough are both lightly oiled.
Cover your bowl with plastic wrap and place in a warm spot to rise.
(I cover mine with a kitchen towel on top of the plastic wrap and sit it on a large sunny windowsill.)
Let the dough rise until it is doubled in size, about an hour or an hour and a half depending on ambient temperature.
Divide the dough in half, and place half on a large baking pan (I used a 12″ x 16″ cookie sheet).
Drizzle the dough with a little olive oil, and scatter half the grapes over the dough.
Sprinkle the grapes with half the sugar and rosemary.
Stretch the other half of the dough over the dough in the pan to cover, pinching the two doughs together to encase the grapes inside.
Spread the other half grapes over the dough, and drizzle with the remaining olive oil.
Use the rest of the sugar and rosemary on the grapes.
Let the dough rest, and preheat oven to 375 degrees F.
Once the oven has reached temperature, bake the focaccia until it is golden brown and the grapes are bubbly and soft, about 45 minutes.
Cool at least 15 minutes before slicing.