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La Vendemmia- Schiacciata con L’uva

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sdr

 

In Italy, each region has seasonal dishes which one can make once a year. September is the wine harvest, vendemmia, and in Tuscany we make the Schiacciata con l’uva.

A simple bread dough, often enriched with a rosemary-infused olive oil, is rolled out into a top and bottom layer and filled with Concord grapes, here called Uva Fragola, making a natural jam baked right into the bread

 

The best recipes ooze with syrup! At my Florence bakery near the market, Ivana Braschi makes a fresh fig schiacciata which is incredible. Now that I have found an abandoned fig tree near my house in the countryside. I will try making my own.

 

Here is my recipe from my cookbook-

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La Vendemmia- Schiacciata con L’uva

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 rosemary branch
  • 2 lbs red wine grapes, Concord grapes or blueberries
  • 1 lb flour
  • 1 cake fresh yeast
  • 1 cup warm water
  • 1 cup sugar + 4 Tbs
  • 1 tsp salt (Tuscans usually have no salt in the bread, I like the contrast)
  • honey

Instructions

  1. Preheat oven to 350 degrees.
  2. Heat rosemary branch in olive oil. Remove rosemary.
  3. Dissolve yeast in 1 cup warm water.
  4. Place flour in a large bowl and add the yeast mixture. Stir to mix. Add the rosemary-scented oil and 4 Tbs sugar and salt.
  5. Knead dough until smooth.
  6. Place in greased bowl.
  7. Cover and let rise until doubled.
  8. Divide dough in half. Roll out the first half into a thin rectangle.
  9. Place on greased cookie sheet or use baking paper on the bottom.
  10. Top with 1/2 of the grapes.
  11. Sprinkle with 1/2 cup of sugar.
  12. Cover with other half of dough, rolled out as before. Seal edges by folding bottom edge over top.
  13. Press down on dough to crush grapes.
  14. Cover top with remaining grapes.
  15. Crush these too, to release juices.
  16. Sprinkle with the remaining 1/2 cup of sugar and drizzle with honey.
  17. Bake at 350 degrees until golden.
https://divinacucina.com/2009/09/la-vendemmia-schiacciata-con-luva/

Comments

  6. "Diva" says

    I find if you don’t have the right grapes, blueberries ( even frozen) give you the same color, and juiciness.

    Be generous with the sugar- as it creates the juices.

    I like it less bread-y so use a larger pan!

  8. Best Wishes, Marie says

    I love your site. Makes me feel like I have had a little excursion to a place with a slower pace. This recipe looks amazing. And step by step, not to difficult to try. Best Wishes, Marie

  9. Best Wishes, Marie says

    I love your site. Makes me feel like I have had a little excursion to a place with a slower pace. This recipe looks amazing. And step by step, not to difficult to try. Best Wishes, Marie

  10. Adam says

    Hey, Marie, you recommended, I came!

    This blog is just beautiful, it made me feel like baking today!

    This recipe seems so simple, and it must taste delicious!

    Adam (mrelife.blogspot.com)

  11. Claudia says

    Oh beautiful, beautiful bread. I love foods that are special to a season or holiday or family event. It just enhances them. And now that the concord grapes are here (I’m going to try growing them – in MN), I shall try this.