Concord grapes are currently in season and are not only delicious to eat alone, but to bake with as well. I decided to make Schiacciata con L’uva, or Focaccia with grapes, using a recipe I found from Gourmet magazine . Schiacciata (ski-a-cha-ta) means “flattened down,” and in Tuscany, the term generally refers to flatbread or focaccia. During the grape harvest season, Tuscans make this not-too-sweet dessert that is said to be of Etruscan origin. When baked, the flavor of the Concord grapes is enhanced and gives that wonderful Welch’s grape juice flavor that is reminiscent of childhood. This bread is moist, soft, and has a distinctive grape flavor that will make you want to grab a jar of peanut butter out of your cupboard. Hope you enjoy this recipe as much as I have!
Have you ever baked with Concord grapes? If so, share your recipe.
- 1 package active dry yeast
- 3 tbsp Chianti or other dry red wine
- 1 tbsp honey
- 3/4 cup warm water (110–115°F)
- 2 1/2-3 cups half all-purpose flour and half cake flour (not self-rising)
- 1/4 cup extra-virgin olive oil
- 1/2 tsp fine sea salt
- 3 1/2 cups Concord*
- 1/2 cup sugar
*Do not pit the grapes—it’s difficult to do and too much liquid will exude from them into the dough.
- Stir together yeast, wine, honey, and warm water in a large bowl until yeast is dissolved. Let stand until bubbly, about 10 minutes.
- Stir in 1 cup flour (mixture will be lumpy). Cover bowl with plastic wrap and a kitchen towel and let rise in a warm place until doubled in bulk, 40 to 50 minutes.
- Add oil, 1 1/2 cups flour, and sea salt and stir until a sticky dough forms.
- Knead dough in stand mixer or on a floured work surface, gradually adding up to 1/2 cup more flour if necessary to keep dough from sticking, until dough is smooth and elastic but still soft, 8 to 10 minutes.
- Transfer dough to an oiled large bowl and turn to coat. Cover bowl with plastic wrap and a kitchen towel and let rise in a warm place until doubled in bulk, about 1 hour.
- Turn out dough onto work surface and knead several times to release air.
- Cut dough in half. Roll out 1 piece of dough, keeping remaining piece covered, with a lightly floured rolling pin into a rough 12- by 10-inch rectangle. Transfer dough to a lightly oiled 15- by 10- by 1-inch baking pan and gently stretch to cover as much as possible of bottom (dough may not fit exactly).
- Scatter half of grapes over dough, then sprinkle grapes with 1/4 cup sugar.
- Roll out remaining piece of dough in same manner and put on top of grapes, gently stretching dough to cover grapes.
- Scatter remaining grapes and 1/4 cup sugar on top and gently press into dough. Cover pan with plastic wrap and a kitchen towel and let rise in a warm place until doubled in bulk, about 1 hour.
- Preheat oven to 400°F.
- Bake schiacciata in middle of oven until well browned and firm in middle, 30-40 minutes.
- Loosen sides and bottom of schiacciata with a spatula and slide onto a rack to cool. Serve at room temperature.