Schiacciata d’Uva

Tuscan Grape-Harvest Focaccia


Preparation info

  • Difficulty


  • Makes


Appears in

The Italian Regional Cookbook

The Italian Regional Cookbook

By Valentina Harris

Published 2017

  • About

This type of sweet bread is made around the time of the wine harvest -vendemmia - when there is a bountiful supply of fresh, sweet grapes around. You need to squash the grapes down well into the top of the focaccia base, using plenty of sugar to bring out the flavour of the fruit; the amount of sugar you need will depend on the sweetness of the grapes. The end result looks beautiful and tastes delicious. During the vendemmia, all the smartest cafes in Florence and the surrounding areas will be selling slices of this traditional focaccia to celebrate the arrival of the new wine.


  • extra virgin olive oil, for greasing and drizzling
  • semolina or polenta flour, for dusting
  • 450 g/1 lb ready-made, risen Basic Bread Dough
  • plain/all-purpose flour, for dusting
  • 450 g/1 lb fresh black or white grapes, seedless
  • 15-30 ml/1-2 tbsp caster/superfine sugar


  1. Preheat the oven to 220°C/425°F/Gas 7. Oil two baking sheets generously and dust with semolina or polenta flour.
  2. Divide the dough into six portions. On a floured work surface, roll them in to 1cm/l2in-thick circles and place on the baking sheets.

  3. Drizzle the surface of each schiacciata with a little oil, then cover each one with grapes.

  4. Press the grapes down into the dough with the flat of your hand. Sprinkle with the sugar and bake for 15-20 minutes, or until cooked through. Serve warm or cold.