Schiacciata con l'uva - Italian Grape Focaccia

Ingredients

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 10g (2 tsp) active dry yeast 10g (2 tsp) active dry yeast
• 1 tsp honey 1 tsp honey
• 1 tsp salt 1 tsp salt
• 350ml (1 ½ cups) warm water 350ml (1 ½ cups) warm water
• 100ml (1/3 cup) extra virgin olive oil, divided 100ml (1/3 cup) extra virgin olive oil, divided
• 500g (1 lb) mixed black and red grapes 500g (1 lb) mixed black and red grapes
• 2 sprigs of fresh rosemary 2 sprigs of fresh rosemary

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 10g, 1.5g
• Carbohydrates (total, sugars): 43g, 12g
• Protein: 5g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, yeast, honey, and salt. Gradually add the warm water and 50ml (3 tbsp) of olive oil. Mix until a sticky dough forms.
2. 2.
   Transfer the dough onto a floured surface and knead for about 5 minutes until smooth and elastic.
3. 3.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until doubled in size.
4. 4.
   Preheat the oven to 200°C (400°F). Grease a baking sheet with olive oil.
5. 5.
   Punch down the dough and transfer it to the prepared baking sheet. Gently stretch and press the dough to cover the entire sheet.
6. 6.
   Scatter the grapes evenly over the dough, pressing them slightly into the surface. Drizzle the remaining olive oil over the grapes and sprinkle with fresh rosemary leaves.
7. 7.
   Bake in the preheated oven for 25-30 minutes, or until the focaccia is golden brown and the grapes have softened.
8. 8.
   Remove from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature.

Treat your ingredients with care...

• Grapes — Choose ripe and seedless grapes for the best results. Wash and pat them dry before using.
• Rosemary — Fresh rosemary is recommended for its aromatic flavor. Strip the leaves from the stems before sprinkling them on the focaccia.

Tips & Tricks

• For a sweeter version, sprinkle a little sugar over the grapes before baking.
• Experiment with different grape varieties to add more complexity to the flavor.
• Serve the Schiacciata con l'uva with a drizzle of balsamic glaze for an extra touch of sophistication.
• Leftovers can be stored in an airtight container at room temperature for up to 2 days. Reheat in the oven for a few minutes before serving.
• This recipe can be easily doubled to make a larger batch for gatherings or parties.

Serving advice

Schiacciata con l'uva is best enjoyed fresh and warm. Serve it as a delightful dessert or a sweet treat with a cup of coffee or tea. It can also be served as part of a brunch spread or as a unique addition to a cheese platter.

Presentation advice

Present the Schiacciata con l'uva on a wooden cutting board or a rustic serving platter. Sprinkle some powdered sugar over the top for an elegant touch. Cut it into squares or wedges and garnish with a few extra grapes and rosemary sprigs for a visually appealing presentation.