Schiacciata con l'uva
Schiacciata con l'uva is a sweet Tuscan focaccia typical of the harvest season, when Canaiolo grapes are at their finest. Born in the countryside around Florence and Chianti, this traditional recipe combines simplicity and authenticity: a sweet bread dough is topped with fresh grape berries and sugar, creating a perfect contrast between the softness of the dough and the crunchy sweetness of the surface. It is the cake of celebration, the one that tells the stories of rural traditions and the joy of harvest.
Preparation
- 1
Dissolve the yeast in lukewarm water and let it rest for 5 minutes. Pour the flour into a bowl, create a well in the centre, and add the yeast mixture with water, a pinch of salt, and 40ml of oil.
- 2
Knead until you obtain a homogeneous and soft dough, adding water if necessary. Cover and let it rise for 45-50 minutes until it doubles in size.
- 3
Transfer the dough to a rectangular baking tin and gently flatten it with your palms to a thickness of about 2 centimetres, creating the typical dimples on the surface.
- 4
Distribute the Canaiolo grapes evenly over the entire focaccia, pressing the berries slightly into the dough. Sprinkle generously with granulated sugar.
- 5
Drizzle the remaining oil over the surface. Let it rest for 15-20 minutes.
- 6
Bake at 200°C for 30-35 minutes until the crust is evenly golden. The schiacciata should be crispy on the outside and soft inside.
- 7
Let it cool slightly on the baking tin before serving, still warm to best appreciate the softness of the dough and the sweetness of the grape berries.
Chef's Tips
Use fresh Canaiolo grapes if available, otherwise black grapes work wonderfully. Schiacciata con l'uva is perfect to enjoy while still warm in the afternoon, paired with a good Tuscan wine. If you prepare this recipe in autumn during the grape harvest, the result will be even more authentic and fragrant.