Tuscan Grape Focaccia (Schiacciata con l’Uva)

Schiacciata con l’uva is a beloved Tuscan harvest-time treat from the areas around Florence and Prato.

Traditionally baked during grape harvest festivals (vendemmia), it’s a rustic sweet focaccia topped (and sometimes layered) with juicy black grapes, sugar, and a generous drizzle of olive oil. In the oven, the grapes turn jammy and the sugar forms a delicate crackly crust—simple, old-fashioned, and dangerously snackable.

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SchiacciataRecipe

Cooking Times

• Prep Time: 20 minutes

• Rise Time: 1 hour 30 minutes (or until doubled)

• Bake Time: 60 minutes

• Servings: 10–12 squares

Ingredients

• Black grapes (preferably seeded), about 2.2 lb (1 kg), divided

• 00 flour, 3 1/4 cups (about 400 g)

• Fresh yeast, 0.9 oz (25 g) (or 1 packet / 2 1/4 tsp active dry yeast)

• Granulated sugar, 1 cup (about 200 g), plus extra for layering

• Extra virgin olive oil, as needed

• Salt, a pinch

• Warm water, about 1/2 cup to start (add more as needed)

Instructions

1. Dissolve the yeast.
   In a large bowl, dissolve the yeast in about 1/2 cup warm water (warm, not hot), stirring until fully melted.

2. Make the dough.
   Add the flour, 4 tablespoons olive oil, 4 tablespoons sugar, and a pinch of salt. Mix, then knead for 8–10 minutes until smooth and soft. If the dough feels dry, add warm water 1 tablespoon at a time.

3. Let it rise.
   Cover and let rise in a warm spot until doubled, about 60–90 minutes.

4. Stretch the dough thin.
   Generously oil a 13×9-inch baking pan. Stretch the dough into a very thin sheet and lay it in the pan, leaving a little dough overhanging the edges.

5. Add the first grape layer.
   Spread about 1.5 lb grapes (roughly 700 g) over the dough. Sprinkle with 2 tablespoons sugar and drizzle with 2 tablespoons olive oil.

6. Fold and top.
   Fold the overhanging dough inward to partially cover the grapes. Add the remaining grapes on top, drizzle with 2 more tablespoons olive oil, and sprinkle with 2 more tablespoons sugar.

7. Bake.
   Bake at 350°F (180°C) for 60 minutes, until golden on top and the grapes are bubbling.

8. Cool and slice.
   Cool at least 20–30 minutes before slicing so it sets properly.

Tips & Tricks

• Seeded grapes are traditional (they hold up beautifully in the oven), but any black grapes work.

• Olive oil is not optional—it’s what makes this taste truly Tuscan.

• Want it extra “festival style”? Add a final sprinkle of sugar during the last 10 minutes of baking.

• Best served the same day, but still great the next morning with coffee.

Nutritional Facts (approx. per serving, 1/12 of pan)

• Calories: 240

• Carbohydrates: 44 g

• Protein: 4 g

• Fat: 6 g

• Saturated Fat: 1 g

• Fiber: 2 g

• Sugar: 20 g

• Sodium: 90 mg

(Estimates vary based on grape sweetness and olive oil used.)

TUSCAN GRAPE FOCACCIA

Traditionally baked during grape harvest festivals (vendemmia), it’s a rustic sweet focaccia topped (and sometimes layered) with juicy black grapes, sugar, and a generous drizzle of olive oil. In the oven, the grapes turn jammy and the sugar forms a delicate crackly crust—simple, old-fashioned, and dangerously snackable.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

1 hour hr 30 minutes mins

Total Time 2 hours hrs 50 minutes mins

Course Dessert, Italian Cakes

Cuisine Italian

Servings 12 squares

Notes

Ingredients 

• Black grapes (preferably seeded), about 2.2 lb (1 kg), divided
• 00 flour, 3 1/4 cups (about 400 g)
• Fresh yeast, 0.9 oz (25 g) (or 1 packet / 2 1/4 tsp active dry yeast)
• Granulated sugar, 1 cup (about 200 g), plus extra for layering
• Extra virgin olive oil, as needed
• Salt, a pinch
• Warm water, about 1/2 cup to start (add more as needed)

---

Instructions

1. Dissolve the yeast.
   In a large bowl, dissolve the yeast in about 1/2 cup warm water (warm, not hot), stirring until fully melted.
2. Make the dough.
   Add the flour, 4 tablespoons olive oil, 4 tablespoons sugar, and a pinch of salt. Mix, then knead for 8–10 minutes until smooth and soft. If the dough feels dry, add warm water 1 tablespoon at a time.
3. Let it rise.
   Cover and let rise in a warm spot until doubled, about 60–90 minutes.
4. Stretch the dough thin.
   Generously oil a 13x9-inch baking pan. Stretch the dough into a very thin sheet and lay it in the pan, leaving a little dough overhanging the edges.
5. Add the first grape layer.
   Spread about 1.5 lb grapes (roughly 700 g) over the dough. Sprinkle with 2 tablespoons sugar and drizzle with 2 tablespoons olive oil.
6. Fold and top.
   Fold the overhanging dough inward to partially cover the grapes. Add the remaining grapes on top, drizzle with 2 more tablespoons olive oil, and sprinkle with 2 more tablespoons sugar.
7. Bake.
   Bake at 350°F (180°C) for 60 minutes, until golden on top and the grapes are bubbling.
8. Cool and slice.
   Cool at least 20–30 minutes before slicing so it sets properly.

---

Tips & Tricks

• Seeded grapes are traditional (they hold up beautifully in the oven), but any black grapes work.
• Olive oil is not optional—it’s what makes this taste truly Tuscan.
• Want it extra “festival style”? Add a final sprinkle of sugar during the last 10 minutes of baking.
• Best served the same day, but still great the next morning with coffee.

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