Grape focaccia, or Schiacciata All’uva, is a magnificent Tuscan tradition sometimes known as winemakers’ focaccia that’s homemade flatbread with a smattering of black grapes that’s roasted until it creates a wondrously jammy sweetness.
There are plenty of recipes out there for making it but none as easy as this one.
Traditionally, grape focaccia, or Schiacciata All’uva, takes its characteristic jamminess from native Tuscan wine grapes known as canaiolo, the small, dark grapes make up part of the blend of Chianti wine. It’s an Italian winemakers tradition. These days it’s usually made with the more common and fragrant concord grapes (uva fragola). Just be warned if you use grapes with seeds, the bread will be punctuated with bitter crunchiness.
While concord grapes have seeds theya re tiny and you wont notice them in the finished product. The combination of the grapes, sugar, and rosemary is delicious.
Enjoy!
Concord Grape Focaccia
1 lb pizza dough
⅔ lb Concord grapes (NOTE: I actually think this might be too much. I'll use less grapes next time I make this)
2 tablespoon olive oil
2 tablespoon granulated sugar
2 branches rosemary
2 teaspoon turbinado sugar
Spread/roll the pizza dough until it's about ½ inch thick then transfer to a parchment lined baking sheet. Cover and let rise 10 minutes.
Drizzle the olive oil over top and massage it into the dough, tucking a little of the oil under the edges of the dough too.
Let the dough rest 10 minutes. Meanwhile preheat the oven to 400ºF.
Sprinkle the granulated sugar over the oiled focaccia dough and scatter the grapes over top and then the leaves of rosemary (discard stems). Top with turbinado.
Bake for a good 30 minutes, until it is a nice golden brown color. Let cool slightly before slicing and serving.
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