Schiacciata all' Uva

Come September Italy changes from being about carefree summer holidays spent by beaches working on the all important abbronzatura (tan, yes they still do it here) and becomes about going back to school and work. The days are still lovely and warm but they are getting shorter. Shorter days and cooler evenings mean it's time to start harvesting plump grapes which will be used to make many of Italy's notable wines.

One grape variety called Canaiolo was once planted extensively throughout Tuscany and neighbouring regions and was one of the main varieties used in producing red wine from the Chianti region. While proportions of wine varieties may have changed over the years, traditions connected to those grapes have not.
Canaiolo grapes are used to make a type of sweet foccaccia  called Sciacciata con L'Uva which is also known as Stiaccia and Ciaccia. Schiacciata all'Uva  means "squashed with grapes " and that's exactly what it is; grapes squashed between 2 layers of foccacia dough. There are many different types of Shiacciata in Italy but this one is made in Tuscany  and in particular Florence. Not being able to find Canaiolo grapes in Novara I found Uva Fragola ( Strawberry Grapes) a gorgeous substitute. Outside Italy it will be almost impossible to find either of these varieties but as long as the grape variety is small, dark, pulpy but not too juicy and has small seeds it should be fine. Not everyone likes seeds in the grapes but the sublime flavour of the grapes makes up for having to grind the seeds with your teeth. . I haven't tried this recipe with blueberries but I think they'd be a good substitute..

When I made this foccaccia it came out of the oven and filled our entire building with the smell of  sweet, grapey fresh bread which is exactly what it is... My kids absolutley loved it! Schiacciata would be a great breakfast pastry or as in our house an after-school snack.
As with most types of bread in Tuscany there is no salt in the recipe but you can add 2 pinches if you like.
This quantity makes one oven tray

Dough

500 g 0 flour ( a protein content of about 9-10%)
100 g sugar
10 g fresh baker's yeast or about 3 g of dried yeast
200 g tepid water


Uva Fragola

100 ml tepid milk
50 ml olive oil
2 pinches of salt (optional)

Filling

500 g small dark fragrant grapes, washed

Glaze

100g sugar
100ml water
Bring the water to the boil and add the sugar. Stir until the sugar dissolves. Set aside for when the Schiacciata comes out of the oven.

Optional extra sugar and oil.

Step 1

Combine 50 ml of the water and 50 ml of the milk with 100g of the flour and all of the yeast and mix to form a paste. Rest for about 1 hour.
Step 2

Add sugar ,salt, remaining flour, water and milk to yeast dough and mix with dough hook  until smooth then add the oil in 3 addtions and allow the dough to absorb the oil between additions.
When dough is smooth but firm leave covered in a warm place and allow to rise  for 3 hours.


Step 3

After 3 hours divide the dough into 2 equal parts. Lighlty oil an oven tray, I never use baking paper. Roll one part thin enough to cover an oven tray.You might need to stretch it a bit to cover the tray. Sprinkle with half of the grapes and some extra sugar ( about 20 g) then roll out the other half of the foccaccia to the same size as the bottom part and place it on top of grapes. Sprinkle the remaing grapes over the top and again sprinkle some sugar over the grapes. Allow to rise for 2 hours in a warm spot.

Heat the oven to 180°c. When the dough has risen, bake for about 30 mins on the middle shelf or until the top is brown...check the underside too..if your oven cooks as unevenly as mine does place the tray on the bottom shelf for a further 5 minutes.
Brush with the glaze as soon as the Schiacciata comes out of the oven.
Allow to cool before eating or risk burning your lips on leathally hot but sweet, plump, fragrant grapes.