Grape Focaccia with Rosemary (Schiacciata con l'Uva)
A sweet and savoury grape focaccia layered and topped with juicy grapes and fresh rosemary, in the spirit of a traditional Tuscan harvest bake. Pillowy, olive-oil-rich, and the perfect way to use a homegrown grape glut at the end of summer.
Equipment
1 oven proof dish (35x23x6cm)
1 food processor or mixing bowl
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 500 g strong white bread flour
- 10 g fast-action dried yeast
- 2 Tbsp sugar
- 10 g fine salt
- 300-360 ml tepid water
- 6 Tbsp extra-virgin olive oil divided (plus extra for greasing)
- 350 g grapes (black or red)
- leaves from 3 fresh rosemary sprigs
Instructions
- Add the flour, yeast, sugar, and salt to a large mixing bowl or food processor. Keep the yeast and salt on opposite sides of the bowl before mixing (salt can inhibit the yeast if they come into direct contact). Stir the dry ingredients together.500 g strong white bread flour, 10 g fast-action dried yeast, 2 Tbsp sugar, 10 g fine salt
- Food processor: Fit the dough hook and set to medium-low speed. Gradually pour in the water, then add 2 tbsp of olive oil and mix until a slightly sticky dough forms.By hand: Make a well in the centre of the dry ingredients, then gradually pour in the water and 2 tbsp of olive oil. Mix with a wooden spoon or your hands until a slightly sticky dough forms.300-360 ml tepid water
- Knead the dough until soft and smooth: around 5 minutes with the food processor, or 10 minutes by hand on a lightly floured surface. The dough will be slightly sticky.
- Drizzle the dough with 1 tablespoon and leave to rise for 1 hour until doubled in size. If you are using the Kenwood Cooking Chef XL use the splashguard to cover the bowl and warm the bowl to 30°C with the Cooking Chef induction plate.
- Brush some olive oil to grease an ovenproof dish approximately 35 x 23 x 6 cm (14 x 9 x 2½ in). (If your dish is not non-stick, swap the oil for butter or dairy-free spread so the focaccia does not stick to the dish once baked).
- With oiled hands gather the dough into a ball.
- Split the dough on half. With oiled hand stretch the first half in the ovenproof dish until it covers the bottom of the dish completely.
- Spread half of the grapes on the dough.
- Shape the second half of the dough as a rectangle and arrange neatly on top of the grapes.
- Cover the dish and leave to rise in a warm spot for 1 hour until the focaccia has doubled in size.
- The dough is ready when it looks puffy and bubbly and wobbles when you shake the dish. It should have spread to mostly fill the ovenproof dish.
- Preheat the oven to 220°C (425°F).
- Drizzle 2 tbsp of olive oil over the top of the focaccia, then press your fingers deep into the dough to create dimples all over. Scatter over remaining grapes, and the rosemary leaves, pressing them gently into the dough.
- Bake for 25–30 minutes until golden.
- Leave the focaccia to cool in the tray for a couple of minutes, then transfer to a wire rack.
- Whilst the bread is still hot, drizzle over 1 tablespoon of olive oil.
- Leave to cool for 15 mins before serving.
Notes
If your dish is not non-stick, swap the oil for butter or dairy-free spread so the focaccia does not stick to the dish once baked.
Ingredient Notes:
Strong white bread flour has a higher protein content than plain flour, which builds more gluten and gives focaccia its characteristic chewy, open texture. Plain flour will work in a pinch, but the result won’t be quite as satisfying.
Fast-action dried yeast goes straight into the dry ingredients without the need need to activate it separately first. Just keep it on the opposite side of the bowl from the salt before mixing, as direct contact can “kill” the yeast.
Sugar gives the yeast a little help getting started.
Extra virgin olive oil is non-negotiable here. It flavours the dough, keeps the crumb moist, and creates the signature crispy base as it bakes. Use the best quality you can afford.
Grapes traditionally small black/red grapes are used (even the ones with seeds). But I like also slightly bigger ones which tend to be juicier.
Fresh rosemary gives a far more vibrant, fragrant result than dried.
Nutrition
Serving: 1servingCalories: 244kcalCarbohydrates: 38gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 325mgPotassium: 106mgFiber: 1gSugar: 7gVitamin A: 20IUVitamin C: 1mgCalcium: 10mgIron: 1mg