- Dough will initially be quite wet and sticky. During kneading, work a tablespoon at a time to both your working surface, dough ball and hands and continue working to workable consistency.
- Used more grapes and pine nuts than called for (reflected in ingredients).
- Baking time could be increased another 10 minutes to allow the middle to cook more thoroughly (reflected in directions).
- Used a 14-inch deep-dish pie pan.
- When finishing the preparation of layering the topping ingredients, I skipped drizzling extra olive oil (personal preference).
- The combination of the toppings, sweet and salty is fantastic…the amount of sea salt you use will be your personal preference.
- Be sure to use the sweetest grapes possible to produce the tastiest Schiacciata con L’uva.
- Using a 14-inch pizza pan will make for a thinner focaccia with this recipe. If you’d prefer a thicker bread, use a smaller sized pizza pan or just shape the dough in an oval on a baking sheet.
Makes 6-8 servings
6 tablespoons extra virgin olive oil, plus more for prep
1 tablespoon fresh rosemary leaves
3/4 cup lukewarm water
2 teaspoons active dry yeast
1 2/3 cups all-purpose flour, plus more for prep
2/3 cup fine cornmeal
3 tablespoons granulated sugar
1 1/2 teaspoons salt
TOPPING
2 1/4 – 3 cups Concord, black or red seedless grapes
1/2 – 3/4 cup pine nuts (optional)
2 tablespoons granulated sugar
1 teaspoon fresh rosemary leaves
Flaky sea salt for sprinkling (quantity to preference)
In a small pan, warm olive oil over medium heat. Stir in 1 tablespoon of rosemary. Remove pan from heat and let it cool.
Pour the 3/4 cup of water in a large bowl. Sprinkle yeast over it and let it stand until foamy, about 5-8 minutes.
Stir in the olive oil/rosemary mixture, flour, cornmeal, sugar, and salt to yeast mixture. Stir until a soft dough forms. The dough will initially be wet and sticky.
Turn the dough out onto a floured surface. Knead until smooth and elastic, about 10 minutes. Add a tablespoon at a time of more flour to dough ball, and working surface as you work the dough. This could take as much as another 1/3 cup of flour until the dough is workable, but not sticky.
Oil a large bowl and place the dough in the bowl. Coat lightly with the olive oil. Cover bowl with a dish towel and place in a warm place to allow it to rise until the dough has doubled, about 1 hour to 1 1/2 hours.
Halve the grapes if they are large. If you’re using grapes that have seeds, pit them.
Grape Focaccia – Schiacciata Con L’uva – Preparation, layering ingredients
Heat oven to 400 degrees. Oil a 14-inch deep dish pizza pan -OR- a large baking sheet. (Note: Using a 14-inch pizza pan will make for a thinner focaccia with this recipe.)
Punch down the dough, then pat it into the pan.
- If using a pizza pan, work the dough with your fingers to stretch along the edges of the pan.
- If using a baking sheet, stretch into an oval about 1/2-inch thick.
Dimple the dough with your fingertips. Evenly distribute and scatter the grapes and pine nuts over the dough, pressing them lightly into the dough to hold. Sprinkle the sugar, rosemary leaves and flaky sea salt (to preference) over the grapes. Drizzle lightly with olive oil. Bake until golden brown, about 25-40 minutes, rotating pan about half-way through baking time.
It’s baking…Get ready to open a beautiful bottle of red wine with this gorgeous focaccia!