Grape Focaccia (Schiacciata)

1 Reviews
100% would make this recipe again

"Schiacciata con l'uva" is a bread enriched with grapes. Typical of Tuscany, it is prepared in September during the wine harvest. For a good result it is necessary to use a juicy and sweet berry-like grape, red or black, such as Muscat or Concord. Grapes may be replaced by other fruits like peaches, plums or blueberries, but in such case you will need to cut down on the sugar.

Leavening : 2 h Preparation : 30 min Cooking : 30 min Standing : 30 min Cooking Dish : 26x32cm
320 calories/serving


1/2 tbsp dry yeast 6 g
3/4 cup water lukewarm 200 mL
3 cups white flour (all purpose) 400 g
1/3 cup sugar 70 g
5 cups grapes, black or red 500 g
4 tbsp olive oil 60 mL
1 tbsp icing/confectioners' sugar [optional] 8 g

Before you start

To save time you may use prepared pizza dough.


  1. Dissolve the yeast in a few tablespoons of the lukewarm water. Leave aside until little bubbles begin to form.
  2. In a bowl, sift the flour and add the yeast mixture. Add the rest of the water little by little, working the dough well after each addition, to allow the flour to absorb all the water. If, while adding the water, you see that it's losing its elasticity add a bit more flour until it returns to a dough. Place the dough onto a well floured surface and knead for about 5-10 min or until the dough is elastic and bounces back when you poke it. Roll into a ball and place it into a clean bowl. Cover with a damp cloth and set it in a warm place, away from drafts, until it doubles in size (about 2 hours).
  3. When the dough has risen, preheat the oven to 190°C/375°F. Line a 26x32cm rectangular baking pan with baking paper and oil it lightly.
  4. Using well-floured hands take the dough out of the bowl (it will be sticky!). Divide the dough into two balls, one larger than the other (about 2/3 and 1/3 of the total). Roll out the larger ball on a well-floured surface. Lay the dough in the pan, pushing the dough to cover the sides.
  5. Scatter about half of the grapes on the first dough layer and sprinkle half of the sugar over, with half of the oil.
  6. Roll out the second ball of dough and cover the grapes with this second layer of dough, sealing the edges well with your fingers. Cover the top with the remaining grapes and sprinkle over the remaining sugar and oil.
  7. Bake for about 30 min or until the dough becomes golden and crunchy on top and the grapes are oozing and cooked.
  8. Allow to cool completely before serving. Cut into squares and dust with powdered sugar, if desired.


This is best served and eaten the day of baking, or at the most the next day.

Nutrition Facts Table

per 1 serving (130 g)


% Daily Value




8 g

12 %

Saturated 1.1 g
+ Trans 0 g

5 %


0 mg


0 mg

0 %


57 g

19 %


2 g

9 %


18 g

Net Carbs

55 g


6 g

Vitamin A

1 %

Vitamin C

4 %


2 %


19 %


This recipe is :
Diet-related health claims  :
Excellent source of  :
Folacin, Manganese, Selenium, Vitamin B1
Good source of  :
Iron, Niacin, Vitamin B2, Vitamin K
Source of  :
Fibre, Magnesium, Phosphorus, Vitamin B6, Vitamin E
Low  :
Saturated Fat
Free  :
Cholesterol, Sodium, Trans Fat


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Fruits ½
Fats 1 ½
Other Foods ½

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1 Reviews (1 with rating only) 100% would make this recipe again

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