Focaccia has been on a long list of something I’ve wanted to try for awhile. So a couple of months ago when the New York Times’ Dining and Wine section featured this Grape Focacccia, I knew this would be the recipe I used for my first go at an Italian flat-bread, Schiacciata.
Grape Schiacciata con L’uva is a traditional bread made during the Tuscan grape harvest. Schiacciata means “flattened down” so you may be more familiar with it by the name focaccia or Italian flat-bread. This recipe uses cornmeal…and I absolutely loved it! The cornmeal lends to a rustic texture and the olive oil and rosemary infused through the schicciata is subtle but absolutely lovely.
Adorning this Tuscan-themed focaccia with both red and dark purple seedless grapes made for a seasonally gorgeous and tasty flat bread. The sugar adds a sweetness in contrast to the flaky sea salt used, but the sugar also does a number on the aesthetics. Look at those toasty, buttery pine nuts and sprinkles of fresh rosemary leaves!
This is a rustic-type bread, but I may have unintentionally formalized it by using a deep-dish pizza pan. It worked out well using the pan, but as the original recipe directed, you could just shape the dough into an oval and bake on a cookie/baking sheet. The dough is rather wet and sticky when starting off. Read through my notes and the directions beforehand, so you’re not alarmed of the initial state of the dough before working/kneading it.
This is a good recipe that produces not only a tasty, great textured flatbread, it makes use of those gorgeous seasonal grapes. Serve it with a glass of red wine…this is my idea of tasty eats!
- 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!
Cynthia/What A Girl Eats says
What an unusual and lovely bread! I can just imagine nibbling on this with a glass of wine in the Tuscan countryside!
Vicky @ Avocdo Pesto says
Another awesome grape recipe I need to try : ))
Ginny McMeans says
Oh, my word! That is absolutely gorgeous. Great instructions and notes.
Kimberly @ The Daring Gourmet says
Wow, this is simply gorgeous! Love the combination of grapes, pine nuts and rosemary, so delicious!
Brandon @ Kitchen Konfidence says
So pretty! I recently had this while in Tuscany, and the flavors are wonderful.
Marjory @ Dinner-Mom says
That’s it! I’m definitely going to have a cooking session with grapes. This is delicious!
Laura @ Family Spice says
Your grape focaccia is a meal by itself. It certainly would make any salad shine!
Annie @ Annie's Noms says
Homemade Focaccia is the best!! This looks delicious!
Bobby Lovera says
Wow! That looks delicious!
I make my dough a little bit more airy and light.
Myfrenchkitchen says
Oh, what alovely focaccia with grapes…so appetising!
Ronelle
Roxana GreenGirl {A little bit of everything} says
Happy New Year Cristina! Wishing you all the best in the new year!
I made something similar when grapes were in season but mine was not even half as beautiful as yours. This year I’m going to try your version!
Liren says
Happy New Year, Cristina! This is beyond gorgeous! I remember when you posted another beautiful baked creation using grapes, I’ve been intrigued ever since. Now this has sent me over the edge – I must try this, and soon.
Wishing you and yours a wonderful 2012 🙂
Bunkycooks says
Hello Cristina! Happy New Year to you! Your recipes and photogrpahs are just beautiful. I am happy to see that you are still enjoying food and photography. 🙂 I hope we get to meet again in 2012!
Pachecopatty says
Gorgeous focaccia! I was lucky to enjoy a similar one in Italy. I love making focaccia at home, the grapes with Rosemary and pine nuts are beautiful;-)
5 Star foodie says
Wow, this focaccia looks sooo good with grapes and pine nuts, awesome!
Sylvie @ Gourmande in the Kitchen says
This is an absolutely gorgeous bread!
Monet says
What a stunning bread! The grapes…the nuts…the rosemary…thank you for sharing such a beautiful and delicious bread. I want to make this tomorrow!
Juliana says
Wow Cristina, this sweet focaccia looks awesome, like the pinenuts with the grapes…so pretty! Great pictures as always!
Happy Holidays to you and your loved ones 🙂
sippitysup says
Oh Lord! I don’t even know what else to say. That is just crazy gorgeous. GREG
Christine @ Fresh Local and Best says
I saw this recipe a few months ago and was inspired by the beautiful way the grapes were studded in the bread. And now I am absolutely motivated to try this recipe. It’s gorgeous and a perfect addition to the holiday table.
Magic of Spice says
What a delightful focaccia! This is my favorite bread to make, well really the only one I can and I adore the thought of grapes here…beautiful and festive 🙂
Happy Holidays
The Rowdy Chowgirl says
Gorgeous! Those grapes are just beautiful. I wouldn’t have thought of this combo, but it looks absolutely delicious. Thanks for sharing!
Melissa@EyesBigger says
This is so beautiful. That is all. 🙂
Stephanie @ Eat. Drink. Love. says
This is the most gorgeous focaccia I have ever seen! And what beautiful photos!
Parsley Sage says
Beautiful! I can’t believe this combo. Pretty much brilliant. Pine nuts are super expensive here though so I’ll have to come up with some other nutty (and equally delicious) substitute 🙂
Buzzed!
Kiran @ KiranTarun.com says
First timer here!
Gorgeous photos and delectable recipe 🙂
Jeanne says
I LOVE focaccia! Can’t wait to try this grape version. It looks delicious, and your photography is stunning as always!
Ana Helena Campbell says
Your photos are so amazing. Thanks for sharing this delicious recipe!
Cristina - Teenie Cakes says
Thanks so much Ana! 🙂
blackbookkitchendiaries says
another great recipe on your site! this is truly a work of art! thank you for sharing this with us and have a great weekend.
Cristina - Teenie Cakes says
Thank you blackbookkitchendiaries! The focaccia was edible art 🙂
Lemons and Anchovies says
That is the most beautiful focaccia I have ever seen. I’m just drawn to all the colors and the sprinkling of pine nuts on top. It’s a jeweled focaccia!
Cristina - Teenie Cakes says
Hiya Jean and thank you! I like how you’ve described it as a jeweled focaccia…I’ve gotta use that! 🙂
Elizabeth @ Saffron Lane says
I made a savory version of this last weekend for a cocktail party and it was a big hit (definitely a gorgeous hors d’oeuvre). Saffron Lane
Your photos are stunning!
Cristina - Teenie Cakes says
Thanks Elizabeth…your grape focaccia with the addition of Parmigiano-Reggiano turned out lovely! You’re right, it is a gorgeous appetizer and so perfect with wine!
Suzi says
Wow, this looks delicious. I have never tried making this flat bread but I really would like to. Yours is lovely. Thanks for sharing this.
Cristina - Teenie Cakes says
Thanks Suzi! I hadn’t tried making flat bread yet either before this one. This was a great recipe to start with. 😉