Grape and Grappa Focaccia (Schiacciata con l'uva) Recipe
Schiacciata means “smashed” or “flattened” in Italian, as this Tuscan-style focaccia is significantly thinner than other focaccias. This version is made in the fall, as a way to use up leftover grapes from the harvest. A variety of grapes would work well here, but we are particularly fond of using Flame grapes and drizzling the bread with grappa at the end for a musty note to balance out the slight sweetness.
What to buy: Use a grappa that is drinkable; a poor-quality grappa will lend a harsh flavor to the bread.
This recipe was featured as part of our Fall Ingredients.
- 1 cup lukewarm (110°F to 115°F) whole milk
- 2 (1/4-ounce) packets active dry yeast (4 1/2 teaspoons)
- 2 pounds red table grapes
- 1/4 cup plus 1 tablespoon granulated sugar
- 3 cups all-purpose flour
- 2 teaspoons kosher salt
- 2 tablespoons unsalted butter (1/4 stick), melted
- 2 tablespoons Moscato grappa
- Place the milk in the bowl of a stand mixer fitted with a hook attachment, sprinkle the yeast on top, and let rest until the mixture is bubbling, about 10 minutes. Meanwhile, combine the grapes and 1/4 cup of the sugar, toss to coat, and set aside. Place the flour, 1 teaspoon of the sugar, and the salt in a medium bowl and whisk to combine.
- When the yeast mixture is ready, turn the mixer to low and gradually sprinkle in the flour mixture. Mix until the flour is moistened and the dough starts to come together, about 2 minutes. Increase the speed to medium low and knead until the dough is starting to get smooth but is in large pieces, about 5 to 7 minutes. Increase the speed to medium and knead until it’s very smooth and elastic, about 5 minutes more.
- Coat the inside of a large bowl with 1 tablespoon of the melted butter. Place the dough in the bowl, turn to coat in butter, and cover with a damp towel or plastic wrap. Set aside in a warm spot until doubled in volume, about 30 minutes.
- Once the dough has risen, divide it in half and roll each piece into a 12-by-10-inch rectangle about 1/8 inch thick. Sprinkle a baking sheet with 1 teaspoon of the sugar. Place 1 piece of the dough on the baking sheet and cover it with half of the reserved grapes, spreading them out so they aren’t crowding each other but leaving a 1/2-inch perimeter of dough. Press the grapes into the dough and cover with the second piece of dough.
- Press the edges of the two sheets of dough together and roll the edge of the bottom sheet over the top, pinching the sheets together to create a secure seal. Brush the top of the dough with the remaining 1 tablespoon butter and top with the remaining grapes, gently pressing them into the dough.
- Cover with a damp towel or plastic wrap and let rest in a warm place until doubled in volume, about 45 minutes. Meanwhile, heat the oven to 375°F and arrange a rack in the middle.
- Sprinkle the dough with the remaining 1 teaspoon sugar and bake until the crust is puffed and set, the underside is golden brown, and the middle of the top is golden, about 35 to 40 minutes.
- Drizzle with the grappa while hot and let the focaccia cool slightly before cutting, about 15 minutes.