During my time living in beautiful Florence just a year ago, I grew to love a florentine specialty bread you could smell permeating from all of the pasticcerias lining the crooked cobblestone streets during the fall season. Schiacciata all’uva is a relatively flat fococcia bread that is made of red grapes, rosemary, olive oil, and a little sugar to give it that essence of sweet and savory. When the grapes bake into the dough, it creates a beautiful purple color contrasting with the golden edges of the dough. Yesterday I visited the farmers market here in New York and was inspired by the beautiful bunches of red grapes to try my luck at mimicking the classic schiacciata I would love to be snacking on in Firenze right now. I wanted to use a classic Italian recipe and so I chose David Rocco’s because his recipes truly reflect Italian heritage rather than an American based Italian. It turned out beautifully and I highly recommend it as it will diversify your fall recipe baking.
David Rocco’s Schiacciata Con l’Uva
- 1 pound/500 g prepared David Rocco’s recipe of pizza dough
- 1 bunch red grapes
- 1 cup/250 ml sugar
- 2 sprigs fresh rosemary
- 3 tablespoons evoo
Preheat your oven to 400 degrees F.
On a marble worktable stretch and flatten out the dough to about 1/4-inch thick. Place the dough onto a baking tray lined with parchment paper and lightly greased with some evoo, leaving 1/2 of the dough off the pan. Add 1/2 the grapes and squish the grapes with your hands to release the juices into the dough. Sprinkle 1/4 cup sugar and add 1 rosemary sprig. Drizzle the dough with 1 1/2 tablespoons olive oil.
Gently fold over the remaining dough over the grapes and pinch down the ends. Repeat the process using the remaining grapes, sugar, rosemary, and olive oil.
Cook for approximately 28 minutes and enjoy this yummy goodness, especially when its hot out of the oven on a crisp fall day!
*Note, I followed his recipe exactly besides cutting down the sugar level a little bit. He calls for 1 cup of sugar total and I probably used a little over a 1/2 cup. I used his pizza dough recipe however I was short on flour and so my schiacciata looks thin because I could only make a 1/2 batch.