Grape focaccia (Schiacciata all'uva) from Florentine: The True Cuisine of Florence (page 78) by Emiko Davies

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute wine grapes or blueberries for Concord grapes.

  • anya_sf on October 15, 2024

    I made 1/2 recipe baked in a 9"x6.5" baking sheet. The wet dough was easy to mix with a dough whisk and fairly easy to work with after the overnight rise in the fridge (with oiled countertop and hands). I substituted seedless black grapes, halved as they were rather large. The focaccia took 10 min longer to bake, perhaps because I sliced the grapes and the pan was light-colored; will try baking it on a steel next time. Lightly sweet, soft and fluffy - very tasty. Loved the layer of fruit in the middle, although it didn't get jammy (maybe concord grapes would). Skipped the powdered sugar and sea salt on top (recipe must have been updated since jzanger's review as it does call for salt) but would consider them next time. Will try the blueberry variation as well.

  • jzanger on October 07, 2022

    Update: I make this every year during Concord grape season and recently I’ve also made a variation in the summertime with blueberries, adding a sprinkle of chopped fresh rosemary or thyme. I DO add a healthy sprinkle of sea salt to the layers and I probably use extra olive oil than what’s called for as well. It’s very delicious.

  • jzanger on September 09, 2018

    Absolutely delicious, and reminiscent of the treat I remember from Florence's outdoor market. This was well worth the effort I put into deseeding every grape, and the rest of the process was pretty simple. I made the dough the night before and kept it in the fridge. After a few hours of being in the fridge it had risen quite a bit so I punched it down. The next morning I took it out of the fridge and let it come to room temp while I fussed with the grapes. A few notes for next time: The recipe uses no salt (which is traditional in Florence, I know), but I think I'd add a pinch of salt along with the layers of grapes, sugar, fennel seed, and olive oil. Also, the dough is super sticky, so be sure you oil your bowl and be sure to follow their guidance to oil your hands while handling the dough.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.