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.

This recipe is incompatible with your food profile

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

Ingredients

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.

Method

  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.

Observations

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)

Amount

% Daily Value

Calories

320

Fat

8 g

12 %

Saturated 1.1 g
+ Trans 0 g

5 %

Cholesterol

0 mg

Sodium

0 mg

0 %

Carbohydrate

57 g

19 %

Fibre

2 g

9 %

Sugars

18 g

Net Carbs

55 g

Protein

6 g

Vitamin A

1 %

Vitamin C

4 %

Calcium

2 %

Iron

19 %
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 2 ½
Fruits ½
Fats 1 ½
Other Foods ½
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

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

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Fruits | Desserts | High Iron | Bake | Italian

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.