Schiacciata con l’uva, the focaccia of the grape snack

It wasn’t really planned at first, but in the end the week will be very Italian.
I suggest you leave Sicily and its caponata for Tuscany. Yesterday’s gray weather made me want to set off again among the vineyards and olive groves of this very beautiful region.
This is how grapes and olive oil were invited to taste it.

Schiacciata is a Tuscan version of focaccia. Here it is sweet and generously garnished with raisins.
I used Muscat, but ideally it should be vintage grapes, the very small ones that are full of sugar. As I don’t have access to any vines near my home, I used Muscat. It’s definitely not as good, but it’s still delicious.
The schiacciata is all soft, deliciously fragrant.
I advise you to eat it still lukewarm.

Schiacciata con l’uva:

250g T45 flour
150 of water
25g fruity olive oil
1 tsp baker’s yeast
30g of sugar
1/2 tsp salt

I use my Thermomix to knead, but do as you normally do!

In the bowl, put the water, olive oil, sugar and yeast.
Cool to 37°C.

Add flour and salt.
Knead for 5 minutes.

Let the dough rise in the closed bowl for 1 hour.


500 g of grapes (muscat)
1 tbsp sugar
olive oil

Generously oil a plate (or better a baking sheet).

Place the dough on top and spread it with your fingertips.
Place raisins on half and sweeten.
Cover with the other half of the dough and sprinkle the remaining raisins on top.

Film and let rise for 1 hour.

Preheat the oven to 210°C.

Bake the schiacciata for 20 minutes.

Let cool on a wire rack and sprinkle with icing sugar.

To finish: I wanted to cook directly on the plate, thinking that the oil would be enough so that it wouldn’t stick. The schiacciata being very soft, I still had some difficulty sliding it onto the grid.
A baking sheet will be safer.

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