Vendemmia, the time of harvesting the grapes, is celebrated in Tuscany as a sacred ceremony every year, with celebrations and symbolic meals prepared solely during the grape harvest. Schiacciata con l’uva, grape focaccia, whose annual appearance in kitchens and bakeries across the region, heralds the start of a month-long harvest season. The Tuscan word “schiacciata” means “pressed” or “flattened,” and it refers to a flatbread known as focaccia. This sweet version, prepared with dough, sugar, and juicy grapes, is a special treat I enjoy at our family wineries each fall during harvest! Drinking a glass of red Tuscan wine with this sweet focaccia is a must! I suggest the king of all Italian reds, Brunello di Montalcino, from the Madonna Nera winery in Montalcino, Tuscany.
See ingredients, directions and pairings.
3 1/2 cups Bread Flour
1 1/2 cups Luke Warm Water
2-4 tablespoons EVOO, plus more to oil the sheet pan
1 teaspoon Active Dry Yeast
1 teaspoon Sea Salt
1 teaspoon Sugar, plus 2 tablespoons to sprinkle on top
1 pound Black or Red Grapes, stemmed, cleaned, and dried
3 Sprigs of Fresh Rosemary, de-stemmed and chopped
Sprinkle of Sea Salt Flakes, I like Maldon