Grape Schiacciata, or schiacciata all’uva, layers sweet wine grapes between soft olive oil dough before baking until the grapes burst and the top turns crisp and deeply golden. Finished with rosemary and sugar, it sits somewhere between focaccia and fruit-filled bread.
The first thing I want to make when grape season arrives is grape schiacciata. Not because it’s especially elaborate or difficult, but because it feels tied so closely to the season itself. It’s the kind of recipe that really only makes sense when grapes are at their best; sweet, heavy and plentiful enough to bake with generously.
Grape Schiacciata, or schiacciata all’uva, is a Tuscan flatbread traditionally made during the wine harvest, layering grapes through olive oil dough so they soften and burst as the bread bakes.
What I like most about it is the contrast. The crisp, olive oil-rich crust. The soft bread underneath. The pockets of jammy grapes that collapse into the dough as they bake. A little rosemary and sugar scattered through the layers turns it into something that sits somewhere between focaccia and savoury-sweet snack.
It’s best eaten the day it’s made, preferably while the grapes are still warm.
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Why You’ll Love this Grape Schiacciata Recipe
- A good way to use in-season grapes. This recipe really lets the grapes become the focus rather than just an addition.
- The dough is simple. An olive oil bread dough that’s straightforward and not too sticky to work with.
- A nice change from standard focaccia. It’s familiar, but becomes that little bit more special and seasonal.
- Good slightly warm or at room temperature. Easy to put out in the middle of the table. Just add cheese and wine. Any leftovers should be toasted and slathered in butter for breakfast the next morning.
What Is Schiacciata all’uva?
Schiacciata all’uva is a Tuscan flatbread studded with grapes, and traditionally made during the grape harvest season, particularly around Florence and the Chianti region.
The word schiacciata simply means ‘flattened’ or ‘pressed’ in Italian, and is used for several Tuscan flatbreads, many of them closely related to focaccia. This version, however, is distinctly seasonal, layering wine grapes through olive oil dough before baking.
Historically, Grape Schiacciata was often made during the vendemmia, or grape harvest, using some of the wine grapes that might otherwise have gone into winemaking. Traditionally, small wine grapes like Canaiolo were used, often with the seeds left in, which is still common in many versions today.
As the bread bakes, the grapes soften and burst into the dough, creating pockets of concentrated jamminiess throughout the bread. Sugar and rosemary are often scattered between the layers and over the top, giving the finished schiacciata its characteristic balance of sweet, savoury and herbal flavours.
Grape Schiacciata Recipe Ingredients
This Tuscan grape bread uses simple pantry ingredients and ripe seasonal grapes to create something that feels much more special once baked. Exact quantities are in the recipe card below.
- Yeast. Helps the dough rise into a soft, airy bread that still has enough structure to support the fruit.
- Water. Used to bloom the yeast and bring the dough together.
- Granulated sugar. A small amount is added when blooming the yeast to help activate it. Sugar is also scattered through the layers and over the top of the schiacciata for both flavour and to help the grapes become glassy and jammy as they bake.
- Flour. While schiacciata is typically made with Tipo 00 flour to create that thin, shatteringly crispy crust, it also produces a thinner flatbread. This may not hold up to the amount or size of grapes used – unless you have access to tiny, rich Tuscan grapes. Swapping out the Tipo 00 flour for bread flour will give the dough enough structure and chew to hold the layer of grapes without becoming soggy and still give you a crispy crust.
- Salt. Strengthens the flavour of the dough.
- Olive oil. Gives the dough richness and helps create the crisp golden exterior. Extra virgin olive oil works well here, but any good olive oil suitable for cooking will work.
- Honey. Adds a subtle sweetness and helps the dough bake up with a softer crumb and golden crust.
- Grapes. Sweet, dark grapes work best here. I used seasonal muscatels, seeds and all, which is traditional for grape schiacciata. Concord-style grapes or other black or red wine grapes also work well. Avoid green grapes, which tend to be too tart and watery once baked.
- Rosemary. Sprinkled between the grape layers and over the dough, adding a savoury, herbal edge that balances the sweetness.
How to Make this Grape Schiacciata (Schiacciata all’uva)
This grape schiacciata comes together gradually, with most of the time spent waiting for the dough to rise and the grapes to soften in the oven.
- Bloom the yeast. Start by combining the yeast with warm water and sugar until foamy and active.
- Make the dough. Mix the dough until soft and slightly tacky, then knead until smooth and elastic.
- Let the dough rise. Leave it somewhere warm until doubled and airy.
- Shape the first layer. Divide the dough into two pieces, stretching the first portion onto a baking paper-lined tray.
- Add the grapes. Scatter over grapes, sugar and rosemary so the fruit is layered throughout rather than only sitting on top.
- Stretch over the second piece of dough. Cover with the remaining dough and add more grapes on top. Then using your fingers, dimple the grapes deep into the dough.
- Rest and bake. Let the dough puff up slightly, then top with the remaining sugar and rosemary before baking until deeply golden, with blistered grapes and crisp edges.
- Serve. Allow it to cool slightly before slicing so the grape juices can settle back into the bread.
Recipe Tips and Tricks
- Use ripe, sweet, red grapes. The better the grapes taste fresh, the better the finished schiacciata will taste.
- Don’t skimp on the olive oil. It helps create the crisp exterior that contrasts with the soft fruit.
- Stretch the dough gently. If it resists, let it rest for a few minutes before trying again.
- Eat it the day it’s baked if possible. The texture is best while the crust is still crisp and the grapes are soft.
Grape Schiacciata Recipe FAQs
What grapes work best for schiacciata all’uva?
Dark, sweet grapes with strong flavour work best, particularly wine grapes or muscatels. Do not use green grapes or overly large grapes.
Can I remove the grape seeds?
Yes, though leaving them in is traditional.
Can I make the dough ahead?
Yes, the dough can be refrigerated overnight for a slower rise.
How should I store leftovers?
Wrapped at room temperature for a day, though it’s best fresh. If you do have leftovers, toast them and slather them in some butter for breakfast the next day.
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While it’s often described as a grape focaccia, schiacciata all’uva sits somewhere between bread and a savoury-sweet treat, with crisp olive oil-rich dough and pockets of soft roasted grapes throughout. It’s best eaten slightly warm, while the fruit is still sticky and the edges are at their crispest. A glass of your favourite wine is an optional, but recommended accompaniment.
🧁 If you make this Grape Schiacciata (Schiacciata all’uva) , I’d love to hear how it turned out. Leave a comment below or tag me on Instagram so I can see what you’re cooking, and if you’d like more recipes like this, the newsletter is where I share them first.
Recipe
Grape Schiacciata (Schiacciata all’uva)
Ingredients
- 260 ml warm water
- 3 tablespoons + 1 teaspoon granulated sugar, divided
- 7 g yeast
- 450 g bread flour
- 5 tablespoons olive oil, divided
- 1 teaspoon honey
- 1 teaspoon salt
- 500 g muscatel grapes
- 2 tablespoons fresh rosemary, chopped very finely
Instructions
- To make the dough, start by blooming the yeast. In a small bowl, combine the warm milk, 1 teaspoon of the sugar and the yeast. Stir briefly to moisten the yeast, then set aside for 5-7 minutes, or until frothy.260 ml warm water, 3 tablespoons + 1 teaspoon granulated sugar, 7 g yeast
- In the bowl of a stand mixer, combine the flour, salt, olive oil and honey. Pour in the bloomed yeast mixture. Fit the mixer with a dough hook and mix on low speed until a shaggy dough forms. Increase to medium speed and knead for 7-10 minutes, or until the dough is smooth, springy and only slightly tacky to the touch.450 g bread flour, 5 tablespoons olive oil, 1 teaspoon honey, 1 teaspoon salt
- Lightly oil a large bowl and place the dough inside, turning it to coat. Cover with a clean kitchen towel and set aside in a warm place to rise for 1-2 hours, or until roughly doubled in size. (Rising time will vary depending on the warmth of your kitchen; if your kitchen is cold, try placing the bowl on a heated wheat bag.)5 tablespoons olive oil
- While the dough is rising, remove the grapes from their stems, wash and dry them well, and finely chop the rosemary. Set both ingredients aside.500 g muscatel grapes, 2 tablespoons fresh rosemary
- Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Shape into a log, then divide into 2 equal pieces.
- Line a rectangular baking tray with baking paper and drizzle with 1 teaspoon of olive oil. Place one piece of dough onto the tray and, using wet fingers, gently press and stretch the dough from the centre out until it fills the tray in an even layer, about 1cm thick.5 tablespoons olive oil
- Scatter over three-quarters of the grapes, then sprinkle with half of the sugar and half of the rosemary. Set aside.3 tablespoons + 1 teaspoon granulated sugar, 500 g muscatel grapes, 2 tablespoons fresh rosemary
- Cut a second sheet of baking paper the same size as the tray and drizzle with another teaspoon of olive oil. Place the second piece of dough on top and stretch it out in the same way until it is roughly tray-sized. Carefully flip the dough over the grape layer, then peel away the baking paper. Gently stretch the top layer to the edges of the tray if needed.5 tablespoons olive oil
- Press the edges of the dough layers together loosely to enclose the grapes, or leave some sections open for a more rustic finish. Scatter over the remaining grapes and, using wet fingers, gently press them into the dough and grapes below to create dimples. Cover loosely with a towel and set aside for 30-45 minutes, or until slightly puffed.500 g muscatel grapes
- Preheat the oven to 180°C.
- Before baking, sprinkle over the remaining sugar and rosemary and drizzle with a little more olive oil. Bake for 30-45 minutes, or until golden brown and cooked through, with the grapes softened and bursting.3 tablespoons + 1 teaspoon granulated sugar, 2 tablespoons fresh rosemary
- Allow to cool for 15 minutes before slicing. Serve slightly warm or at room temperature with cheese, antipasto and wine.
