Schiacciata con l’uva, also known as Tuscan grape focaccia, is a rustic Italian dessert bread that beautifully showcases the flavors of harvest season. Imagine this: a soft and slightly chewy dough studded with juicy grapes, sprinkled with sugar, and drizzled with olive oil. It’s a symphony of textures and tastes that transports you straight to the heart of Tuscany. Whether you’re an experienced baker or just starting out, this recipe will guide you through each step, ensuring a delightful and authentic schiacciata con l’uva experience.
Ingredients You’ll Need
For the dough:
- 4 cups (500g) all-purpose flour, plus more for dusting
- 1 teaspoon active dry yeast
- 1 teaspoon granulated sugar
- 1 1/2 cups (350ml) warm water
- 1/4 cup (60ml) extra virgin olive oil, plus more for greasing and drizzling
- 1 1/2 teaspoons salt
For the topping:
- 2 cups (about 300g) red grapes, preferably seedless
- 1/4 cup (50g) granulated sugar
- 2 tablespoons extra virgin olive oil
- Pinch of salt
Essential Baking Tools
- Large mixing bowl
- Plastic wrap
- Baking sheet
- Measuring cups and spoons
- Sharp knife
Let’s Bake Schiacciata con l’Uva!
- Activate the yeast: In the mixing bowl, combine the warm water, sugar, and yeast. Stir gently and let stand for about 5-10 minutes, or until the yeast is foamy.
- Combine the dough: Add the flour, salt, and olive oil to the yeast mixture. Stir with a wooden spoon until a shaggy dough forms.
- Knead to perfection: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until it becomes smooth and elastic. If the dough feels too sticky, add a tablespoon of flour at a time.
- First rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with plastic wrap and let the dough rise in a warm place for about 1 hour, or until doubled in size.
- Prepare the grapes: While the dough is rising, wash and dry the grapes.
- Second rise: Punch down the dough to release the air. Gently stretch and spread it onto a lightly greased baking sheet, forming a rough rectangle. Press your fingers into the dough to create dimples.
- Add the topping: Scatter the grapes evenly over the dough. Drizzle with olive oil and sprinkle with sugar and a pinch of salt.
- Bake to golden perfection: Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, or until the crust is golden brown and the grapes are bubbly.
- Cool and enjoy: Let the schiacciata con l’uva cool slightly before slicing and serving.
Tips for Baking the Best Schiacciata con l’Uva
- Grape varieties: While red grapes are traditional, you can experiment with other varieties like green grapes or a mix of both for a unique flavor profile.
- Sweetness level: Adjust the amount of sugar in the topping according to your preference and the sweetness of the grapes.
- Don’t overbake! Keep a close eye on the schiacciata while it’s baking to prevent the crust from becoming too dark.
FAQs About Schiacciata con l’Uva
Q: Can I use instant yeast instead of active dry yeast?
A: Absolutely! If using instant yeast, you can skip the activation step and add it directly to the dry ingredients.
Q: My dough isn’t rising. What could be the problem?
A: Several factors could affect yeast activity, such as the water temperature (too hot or too cold), expired yeast, or too much salt. Ensure your yeast is fresh and use warm water around 100-110°F (38-43°C).
Q: How should I store leftover schiacciata con l’uva?
A: Store it at room temperature in an airtight container for up to 2 days. You can also freeze it for longer storage.
A Tuscan Delight Awaits!
Baking schiacciata con l’uva is a journey that engages all your senses. From the sweet aroma filling your kitchen to the delightful combination of flavors in every bite, it’s an experience that will leave you craving for more. So, gather your ingredients and embark on this culinary adventure! And don’t forget to share your baking triumphs (and perhaps even a slice) with loved ones.
