Sourdough Grape Focaccia Schiacciata Recipe

Schiacciata con l'uva is a traditional Tuscan bread made during the grape harvest in fall. It is essentially a sweet focaccia studded with fresh grapes, drizzled generously with olive oil, and finished with a sprinkle of sugar. The combination sounds unusual if you have never tried it, grapes in bread?, but trust me, it is one of the most beautiful things you will ever bake. The grapes burst during baking, releasing their juices into the surrounding dough, creating pockets of jammy sweetness throughout the bread.

When you make it with sourdough instead of commercial yeast, the subtle tang of the fermented dough plays against the sweet grapes in the most incredible way. It turns a simple rustic bread into something genuinely complex and memorable.

Ingredients

• 400g bread flour
• 280g water (room temperature)
• 80g active sourdough starter
• 8g fine sea salt
• 30g extra virgin olive oil (plus more for the pan and drizzling)
• 30g sugar (for the dough)
• 400g seedless grapes (red or black work best, their color is gorgeous)
• Additional sugar for topping (about 30g)
• Fresh rosemary (optional, about 2 sprigs)

Method

Step 1: Combine the flour, water, and starter in a large bowl. Mix until no dry flour remains, then rest for 30 minutes. Add the salt, olive oil, and sugar. Squeeze and fold until fully incorporated. The oil will make the dough feel slippery at first, but keep working it, it will come together into a smooth, extensible dough within a few minutes.

Step 2: Perform 3 sets of stretch and folds during the first 1.5 hours of bulk fermentation, spaced about 30 minutes apart. Then leave the dough alone for another 3 to 4 hours until it has risen by 50 to 75 percent and feels puffy and airy.

Step 3: Generously oil a half-sheet pan or large rimmed baking sheet. Turn the dough out onto the pan. Using oiled fingers, gently press and stretch the dough toward the edges. It will resist, that is fine. Stretch as far as it goes comfortably, then let it rest for 15 minutes. Come back and stretch again. Repeat until the dough fills most of the pan in a roughly even layer about half an inch thick.

Step 4: Press about two-thirds of the grapes firmly into the surface of the dough. Push them in deep, they should be partially submerged, not just sitting on top. Drizzle generously with olive oil and sprinkle with about half the topping sugar. If using rosemary, scatter the leaves over the top.

Step 5: Cover loosely and let proof for 1 to 2 hours until the dough is puffy and has risen around the grapes. Just before baking, press the remaining grapes into the surface, drizzle with more olive oil, and sprinkle with the rest of the sugar.

Step 6: Bake at 400°F (200°C) for 25 to 35 minutes until the top is golden brown, the grapes are blistered and slightly caramelized, and the edges of the bread are crispy. The sugar will have formed a light, crackly crust on the surface. Let cool in the pan for at least 15 minutes before cutting.

Serving

Schiacciata is best eaten the same day it is baked, while the crust is still crispy and the interior is soft and studded with jammy grape pockets. Cut it into squares and serve as a snack, dessert, or alongside a cheese plate. It pairs beautifully with a glass of wine, which feels appropriate given its harvest origins.

Leftovers are good the next day toasted, but the magic of the fresh-from-the-oven contrast between crispy crust and soft, grape-soaked crumb does not last. Bake this when you have people to share it with.

For the classic savory version, check out my Sourdough Focaccia recipe. And for more seasonal baking, explore my guide to Summer Sourdough Baking.