Schiacciata with grapes: how to prepare it


It is a poor but delicious recipe, to be enjoyed especially in the months of September and October

Typical dessert of the Tuscan tradition, the Crushed With The Grapes it is a focaccia prepared with already leavened bread dough to which fresh grapes are added. And precisely because thegrape is the protagonist of this dessert, the schiacciata is prepared and tasted in the months of September and October, dedicated to the harvest. It is a poor dish and for its preparation it requires few and simple ingredients: bread dough, olive oil, sugar and black grapes.

Schiacciata, pan with grapes or crushes?

Schiacciata con l’uva is just one of the many versions of sweet schiacciata that are prepared in Tuscany. It is typical above all of Florence and Prato but it can also be found in other cities and there are several names to refer to this dish. In the Tuscan capital, for example, it is also called pan with grapes or stiaccia while in some areas of the hinterland of the province of Grosseto it is called crushes with grapes. Its origins are very ancient and would even date back to the Etruscan era. Since then, the recipe has been handed down to the present day and today it is a dish that cannot be missed during the harvest, a very popular ritual in Tuscany.

Strictly Canaiola grapes

Tradition has it that the schiacciata is prepared with a particular type of grape, namely thecanaiola grapes. This vine produces clusters that have not very large and a little watery grains that are not very suitable for winemaking. Canaiola grape is characterized by its natural sweetness, which gives the dessert an unmistakable softness. In the original version, it is absolutely forbidden to remove the seeds from the grapes which are a characteristic of sweet focaccia.


How to prepare the schiacciata

If you want to try to prepare this typical Tuscan dessert yourself, you have to put your hands in the dough, in the true sense of the word. The first step involves preparing the bread dough. Dissolve 12 g of fresh brewer’s yeast in a little warm water, which you will take from the 300 ml that you will need later. Add a teaspoon of malt, stir and then let it rest for a few minutes. Sift 500 g of flour with a pinch of salt, pour it on a pastry board forming a hole in the center, and pour the dissolved yeast. Begin to absorb the yeast into the flour and then continue to work the dough by adding the other water gradually. Knead for about 10 minutes until the dough becomes smooth and elastic. At this point, form a ball, arrange it in a bowl, covered with plastic wrap or a damp cloth, and let it rise for a couple of hours in the oven, turned off and closed but with the light on. When the dough has doubled in volume, put it back on the floured work surface, add 50 g of sugar and 4 tablespoons of oil and knead again for about 5 minutes. Wash the grapes, 800 g, and remove all the berries. Divide the dough into two equal parts and, with the help of a rolling pin, roll them out to a thickness of 1 cm. Oil a pan, roll out one of the two sheets and cover it with half the grapes, a tablespoon of sugar and two tablespoons of evo. Cover with the other sheet, on which the remaining grapes are placed. Sprinkle with sugar and sprinkle the surface with two more tablespoons of oil. Bake for 50-60 minutes in a preheated oven at 180 °.


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