Schiacciata all'Uva, or Grape Focaccia, is a typical Florentine dessert of the harvest period and its preparation is linked to the great Tuscan wine tradition. We prepare the Schiacciata all'Uva with already leavened bread dough enriched with strictly black grapes which gives deep purple color.
The traditional recipe, however, does not provide for the presence of sugar in the dough, but the addition of fennel seeds before putting everything in the oven. Sweet but not too sweet, just like two other Florentine desserts: "Pan di Ramerino" (rosemary bread) and "Castagnaccio" (chestnut cake).
Ingredients for 7/8 people:
1 kg of black grapes (in Tuscany we use Canaiolo)
400 g of flour
200 g of sugar
20 g of brewer's yeast
4 tablespoons extra virgin olive oil
A pinch of salt
Dissolve the yeast in a bowl with a little warm water, add you the flour, sugar, a pinch of salt, and 4 tablespoons of extra virgin olive oil. Mix everything, if necessary add more warm water. Just kneaded cover with foil and let it rise for about 1 hour in a warm place, but not too hot and avoiding drafts.
With a brush grease the pan for the cake. When it has finished rising, spread it out on the baking tray (about 0.6-0.7 mm high), cover with grapes, a little sugar, and fennel seeds.
Bake at 180° C for about 35 minutes. To check the cooking (in the final phase) you can use the wooden stick, if the dough sticks, proceed with cooking.
The recipes for this cake are numerous, but we offer you one of the simplest versions to prepare.