Tuscan Grape Schiacciata: What a Scent of Fall
For an afternoon snack, now that fall is here, you really need a slice of grape schiacciata… and this one, I’ll tell you right now, no one’s taking it away from me!
As soon as i take it out of the oven, its aroma fills the whole house and immediately evokes autumn, the grape harvest, and delicious treats made with simple ingredients. It’s truly one of those desserts that brings joy even while it’s baking.
The Tuscan grape schiacciata is a traditional Florentine recipe—simple and authentic—made with humble yet flavorful ingredients: flour, grapes, sugar, extra virgin olive oil, and a little yeast.
It’s a rustic, sweet focaccia—soft and moist—packed with grape seeds that release their sweet juice as it bakes, just like the Pizza in batter with vegetables
Although the grape schiacciata is meant to be enjoyed cold, I love it so much that i just can’t wait!
As soon as it comes out of the oven, i let it cool slightly, and as soon as i can, i cut myself a slice right away.
And believe me: hot or warm, it’s a real temptation!
Other Easter recipes you might like
Grape Schiacciata (Schiacciata d’Uva) is one of those recipes that captures a season through its scents and flavors. It is rustic, simple, genuine, and made with just a few ingredients—just like so many traditional Italian peasant recipes.
Ingredients
For the Filling
For the Wash
Tools
Steps
Prepare the Dough
Sift the Manitoba flour and all-purpose flour together into a large bowl.
Dissolve the fresh yeast in the lukewarm water and gradually add it to the flour while starting to knead.
Add the 4 tablespoons of extra virgin olive oil, 4 tablespoons of sugar, and the pinch of salt.
Knead vigorously until you obtain a soft, smooth, and elastic dough.
Shape it into a ball, cover it with a damp cloth, and let it rise in a warm, draft-free place for about 2 hours, or until doubled in size.
ASSEMBLE THE SCHIACCIATA
Once the dough has properly risen, divide it into two unequal portions.
Take the larger portion, roll it out, and use it to line a tart baking pan, leaving a bit of dough overhanging the edges.
Spread about three-quarters of the grapes evenly over the base. You can press the grapes lightly with your fingers to release some of their juice.
Drizzle with 2 tablespoons of extra virgin olive oil and sprinkle with 2 tablespoons of sugar.
COVER AND REST
Roll out the remaining dough and place it over the top to cover the schiacciata.
Use your fingertips to make small dimples across the surface, taking care not to pierce the dough.
In a glass, mix the 2 tablespoons of oil with 2 tablespoons of water. Using a pastry brush, brush this mixture evenly over the entire top surface.
Distribute the remaining grapes on top and finish with a sprinkle of sugar.
Fold the overhanging edges of the dough inward to seal it, then let the schiacciata rest for another 30 minutes.
BAKE
Preheat your oven to 180°C (350°F).
Bake for about 35–40 minutes, until the top is golden brown and the dough is cooked through.
Once baked, the hardest part begins: waiting for it to cool down!
Tips for perfect grape Schiacciata
Respect the rising times: Letting the dough double in size during the first rise is essential. The second 30-minute rest after assembling also ensures a softer texture.
Choose the right grapes: You can use standard black grapes or Uva Fragola (Concord grapes). Make sure the bunches are sweet and ripe, as they provide the main flavor.
Don’t skimp on the olive oil: In traditional Tuscan schiacciata, extra virgin olive oil isn’t just an ingredient—it gives the dough its iconic, rustic taste and texture.
Varied doses for servings