Schiacciata, the name of this delicious bread in Italian, is derived from the verb schiacciata which means “flattened out” and that’s exactly what happens when freshly harvested grapes are pressed into it. Traditionally made at grape harvest time in Tuscany, this recipe originated with the Etruscans and was baked in the ashes of an open hearth.
1½ cups (425 ml) warm water
½ cup (120 ml) Vin Santo
(Italian dessert wine)
1 package (¼ ounce, or 7 g)
active dry yeast
½ cup (118 ml) extra-virgin olive oil,
divided, plus extra for greasing pan
3 cups (375 g) whole-wheat flour
(see Gluten-Free Alternative)
1 cup (125 g) unbleached,
(see Gluten-Free Alternative)
1 teaspoon unrefined sea salt or salt
2 cups (300 g) seedless red grapes,
cut in half lengthwise
Yield: 8 to 10 serving
Pour the water and Vin Santo in the bowl of a standing mixer. Sprinkle the
yeast over the top, and mix using the paddle attachment until combined.
Let set for 5 minutes. Pour in ¼ cup (60 ml) of olive oil. Add the whole-
wheat flour and mix on low speed. Slowly add in the all-purpose flour and
salt, and mix until well combined.
Switch to the dough hook attachment and knead the dough on medium
speed for 5 minutes. Cover the bowl with oiled plastic wrap and allow to
rest at room temperature until doubled in size, about 1 hour (see note).
Oil a 13 x 17-inch (33 x 43 cm) rimmed baking sheet. Turn the dough
from the bowl onto the baking sheet. Stretch the dough out and press
down until it covers the surface of the pan in an even layer.
Using all the fingers of your hands, press down to make dimples in the
surface of the focaccia. Cover with oiled plastic wrap and allow to rest for
30 minutes, or until the dough has doubled in size again.
Preheat the oven to 425°F (220°C).
Before baking, brush the surface of the focaccia with the remaining
¼ cup (60 ml) of olive oil. Scatter the grapes, cut side down over the top
and press them down slightly. Bake for 30 to 35 minutes, or until the
focaccia turns a nice golden brown and is cooked through. Remove from
the oven and allow to cool slightly. Cut and serve immediately. Leftover,
cooled pieces can be wrapped in plastic wrap and frozen for up to 1 month.
Substitute the flour in this recipe with 1½ cups (188 g) tapioca flour,
1 1 ⁄ 3 cups (181 g) sorghum flour, 2 ⁄ 3 cup (129 g) potato starch, ½ cup (79 g)
sweet rice flour, and 1 teaspoon xanthan gum.
Note: If you would like to make this dough in the morning to eat in the evening,cover the bowl with plastic wrap and a clean kitchen towel and place in the refrigerator. In 12 hours, you will have the same results as if it sat at room temperature for 1 hour.
Using fresh fruit in as many ways possible is something that chefs
and home cooks in the Mediterranean region take great pride in.
Challenge yourself to go outside of your culinary comfort zone when
garden-fresh fruits are readily available—you’ll be sure to discover new
favorites and increase your plant–based food intake.