Grape focaccia, or Schiacciata All’uva, is a magnificent Tuscan tradition sometimes also known as winemakers focaccia that’s homemade flatbread with a smattering of black grapes that’s roasted until it creates a wondrously jammy sweetness. Here’s how to make it.
Traditionally, grape focaccia, or Schiacciata All’uva, is made by Italian winemakers each fall with native Tuscan wine grapes known as canaiolo, the small, dark grapes make up part of the blend of Chianti wine. These days it’s usually made with the more common and fragrant concord grapes (uva fragola) although we made it with several varieties of black grapes available in local markets—both those with seeds and without seeds—and everything we tried turned out spectacularly in terms of lending the winemakers focaccia its characteristic jamminess. Just be warned if you use grapes with seeds, the bread will be punctuated with bitter crunchiness.–Renee Schettler Rossi
- Quick Glance
- Quick Glance
- 30 M
- 2 H, 30 M
- Serve 8 to 10
IngredientsEmail Grocery List
- For the focaccia dough
- For the grape focaccia
Grape Focaccia Variations
- Aniseed Grape Focaccia There are rarely adaptations made to this traditional recipe, but often you can find the addition of aniseed – a typical Tuscan flavouring for sweets – as I’ve suggested here as an option. It’s a good addition, one that brings extra perfume to this bread.
- Blueberry Focaccia If you can’t get concord grapes or wine grapes, or it’s the wrong season, try replacing them with 500 to 600 grams blueberries. It’s completely unorthodox, of course, but it’s a very good substitute, giving you a much closer result than using regular table grapes.
Recipe Testers Reviews
I was initially a bit skeptical. I love Concord grapes and I love bread, but I wasn't sure how I would like the two together. After making this grape focaccia recipe, I cannot stop eating it. The grapes in the center melt into a jam-like consistency. This is sweet enough to me to feel like a dessert, but I think that it's perfect for breakfast.
The most difficult part for me was where it says to stretch out the rest of the dough to roughly the size of the pan. I tried stretching the dough like pizza dough, but the dough kept tearing. I ended up oiling a separate baking sheet and pressing the dough out and gently transferring it on top of the first layer.
I did not use confectioners sugar but it would also look beautiful with a sprinkling of coarse sugar on top for some added sparkle. I plan to try it again with blueberries! Not everyone liked the crunch from the seeds as much as I did, so chew carefully if using grapes with seeds!
Oh my goodness. This grape focaccia was delicious! This recipe is definitely a keeper for me. Very excellent! In my opinion, it's way better than it sounds. It actually reminded me of a plum cobbler that I've had.
I did mine all at once and it took me under 2 hours, so it really is a quick recipe. I know this is totally untraditional, but I think it would have been really good with a dollop of vanilla ice cream right out of the oven. Also, I would love to sway from what is traditional and try it with blueberries, peaches, and a variety of other fruits in place of grapes. You could make it for a nice brunch addition or it seems to work well as a dessert. Either way, give it a try.
This grape focaccia is a completely different take on any idea I had about focaccia and one to make very much in the grape harvest season. I was a little worried that my anise seed (cracked) might be too dominant, so tried it just on the top layer.
That said, I initially I couldn’t find grapes with seeds and made this with the blueberries while I tried to find wine grapes locally. It works beautifully with the blueberries, and I decided I wanted to use whole seeds for my second version.
Nonetheless, it was very tasty and I was encouraged by the result to try again if I could find grapes with seeds. I also wanted to refine my dough handling, by chilling and weighing it to divide the slack dough more easily. I wanted a slightly stronger dough the second time, and also more flavor, which the rye would help with. I also find cold rise doughs much easier to handle and divide.
The very wet dough is delicate and hard to accurately divide unless you weigh it (tare the container used to rise, making note of the weight). The combination of slightly stronger flour and overnight refrigerated rise made a world of difference in handling the dough. The wet dough and your oiled hands make this a lot like shaping a ciabiatta with water on your hands. I also used a dough whisk the second time, having mixed the first batch by hand, and felt it came together much easier and quicker with less handling. I really recommend the overnight dough—it will give anyone more confidence in pressing the dough out. Lastly, it is OK to generously oil the pan. A too thin coating will make it harder to remove it from the pan once cooled.
The second dough was more bread-like and less cakey than the first, which is closer to what you might get with 00 flour.
The surprise for those of us unfamiliar with this sort of traditional focaccia is that the dough has no salt, and in fact there is no salt at all in the recipe. My last refinement the second time was to add a sprinkle of 1/4 teaspoon fine grey sea salt split between the top and inside.
The seeds give you a nice crunch and an even slightly peppery note. This is nice enough that I am going to confidently share it with Italian friends whose cooking I greatly admire.
When a very kind friend and vintner gave us permission to walk their Pinot rows yesterday and we managed to snag enough grapes left orphaned by harvest, I knew I couldn't pass up the opportunity to try the grape focaccia once again. This recipe really is a 10+ with small wine grapes. I am so glad I had the nerve to ask and that I had access to a really special vineyard.
I let the dough do a slow rise overnight to develop as much flavor as possible. The dough is much easier to handle after the cold bulk rise, and with oiled hands you can easily stretch it out.
This recipe is a keeper—and worth plotting how you will get grapes next season. Next year, I will be begging my vineyard neighbors for grapes! Meanwhile, I know the blueberry version will work yearround.
If you have the time, the effort you put into this is certainly worthwhile, as it produces an amazingly flaky flatbread. I made the dough a day ahead and the schiacciata the next. I did use a pizza stone instead of a baker's peel and that worked well for me.
The flavor is very good.
The dough is very wet and after mixing it for the 11 minutes, I added more flour. I think that this recipe may depend on the weather because it's very wet and snowing here. So, that may have affected the formula. I think that if you know how the dough should feel and how to adjust, it's a good recipe because the flavor is good. I do think that experience with other bread recipes first might help you know how to handle this dough.