A seasonal Italian specialty, schiacciata all'uva—or winemaker’s focaccia—combines ripe black grapes and rosemary with a savory dough, traditionally crafted in late summer and early autumn when grapes are at their peak. This variation incorporates whole wheat flour for added texture, while a simple mix of yeast, olive oil, and honey forms the base. Topped with fresh grapes, aromatic herbs, and a drizzle of oil, the dish is best enjoyed warm straight from the oven. The recipe offers a straightforward yet flavorful way to celebrate harvest season in a homemade bread.
Schiacciata all'uva is the proper name of this grape and rosemary focaccia, also known as the winemaker's focaccia. It is typically made in September and October, when juicy, aromatic black grapes ripen and pair beautifully with rosemary. This time I also used a little whole wheat flour. A great dish. It is best enjoyed fresh Ingredients: 400 g (14.1 oz) all-purpose flour 100 g (3.5 oz) whole wheat flour 7 g (0.25 oz) dry yeast 300 ml (10.1 fl oz) lukewarm water 1 tsp salt 3 tbsp olive oil 2 tbsp honey For the top: 300 g (10.6 oz) black grapes 2 sprigs rosemary 2 tbsp olive oil coarse salt Instructions: Dissolve the yeast in lukewarm water mixed with honey. Combine with the remaining dough ingredients and knead for about 10 minutes. Cover with a kitchen towel and let rise in a warm place for 1 hour. Transfer to a medium-sized baking pan and stretch and press the dough using your hands. Let rise for another 20 minutes. Top with the grapes, drizzle with olive oil, and sprinkle with coarse salt and finely chopped rosemary. Bake in the oven at 180°C (350°F). \If you are interested in the background story or more tips, you can find the full blog post* here. submitted by /u/TheHesitantGourmet [link] [comments]
