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-
Schiacciata con l’Uva
Tuscan Grape bread
1/4 cup olive oil
1 rosemary branch
2 lbs red wine grapes, Concord grapes or blueberries
1 lb flour
1 cake fresh yeast
1/2 cup sugar
Preheat oven to 350 degrees.
- Heat rosemary branch in olive oil. Remove rosemary.
- Dissolve yeast in 1 cup warm water.
- Place flour in a large bowl and add the yeast mixture. Stir to mix. Add the rosemary-scented oil and 4 Tbs. sugar.
- Knead dough until smooth.
- Place in greased bowl.
- Cover and let rise until doubled.
- Divide dough in half. Roll out into a thin rectangle.
- Place on greased cookie sheet.
- Top with 1/2 of the grapes.
- Sprinkle with sugar and drizzle with oil.
- Cover with other half of dough, rolled out as before. Seal edges by folding bottom edge over top.
- Press down on dough to crush grapes.
- Cover top with remaining grapes.
- Crush these too, to release juices.
- Sprinkle with sugar and drizzle with honey.
Bake at 350 degrees until golden. Baste, if possible, with any juices.