Schiacciata all'uva is a beloved Tuscan dessert that embodies the joy of the harvest season. With its charming blend of fresh grapes and soft, fragrant bread, it makes a delightful treat for any gathering. Whether you enjoy it as dessert or a sweet snack, this step-by-step guide will help you recreate this traditional recipe in your home kitchen.
What is Schiacciata all'uva?
Schiacciata all'uva, which translates to "squashed bread with grapes," is not just a dessert; it represents a joyful celebration of the grape harvest in Tuscany. This dish is typically enjoyed during the grape harvest in September and highlights the combination of sweet, juicy grapes with a delicious bread base.
Variations exist throughout Italy, but the core ingredients remain the same. This Tuscan recipe emphasizes the use of simple yet high-quality ingredients, ensuring that the natural flavors shine through.
Ingredients You Will Need
To make your own Schiacciata all'uva, you will need the following ingredients:
For the Dough:
- 500g (4 cups) all-purpose flour
- 200ml (about ¾ cup) lukewarm water
- 7g (2 teaspoons) active dry yeast
- 100g (½ cup) granulated sugar
- 80ml (⅓ cup) extra virgin olive oil
- 1 teaspoon salt
For the Topping:
- 500g (about 4 cups) fresh black grapes (or red)
- 2 tablespoons granulated sugar (to taste)
- A sprinkle of sea salt
- A drizzle of extra virgin olive oil
Step 1: Prepare the Dough
Begin by activating the yeast. In a small bowl, mix the lukewarm water with the active dry yeast and let it sit for about 5-10 minutes, until it becomes frothy.
Next, combine the flour, sugar, and salt in a large mixing bowl. Make a well in the center to add the olive oil and the yeast mixture, mixing everything together until a dough begins to form.
Step 2: Knead the Dough
Transfer the dough onto a floured surface and knead for about 10 minutes until it’s smooth and elastic. If the dough feels sticky, add a little more flour. Kneading is crucial for developing gluten, which gives the bread its fluffy texture.
Step 3: Let the Dough Rise
Shape the kneaded dough into a ball and place it in a lightly greased bowl. Cover it with a clean kitchen towel or plastic wrap. Allow the dough to rise in a warm area for about 1 to 2 hours, or until it doubles in size. This important step ensures a light and airy bread.
Step 4: Preheat the Oven
While waiting for the dough to rise, preheat your oven to 220°C (428°F). Preheating the oven will help the Schiacciata all'uva bake evenly, giving it a delightful golden crust.
Step 5: Prepare the Grapes
While the dough rises, wash and dry your grapes. Remove the stems and cut them in half for smaller bites. Place the grapes in a bowl, sprinkle with sugar, and let them macerate for about 10-15 minutes. This process enhances their flavor, and they'll release a natural syrup as they bake.
Step 6: Shape the Dough
Once your dough has risen, punch it down gently to release air bubbles and divide it in half. Roll one half out to a large rectangle, about 1cm thick. This will become the base of your Schiacciata.
Step 7: Assemble the Schiacciata
Place the rolled-out dough on a lined baking sheet. Evenly distribute half of the macerated grapes over the dough, pressing them gently into the surface. You can drizzle a little olive oil on top and sprinkle with a pinch of sea salt.
Roll out the second half of the dough and place it over the grapes, stretching it to cover as much surface area as possible. Optionally, create dimples with your fingers to expose some grapes.
Step 8: Add the Final Touches
Evenly distribute the remaining grapes on top, pressing them into the dough. Drizzle with more olive oil and sprinkle additional sugar and sea salt to craft a sweet-salty balance that's simply irresistible.
Step 9: Let it Rise Again
Cover the assembled Schiacciata lightly with a cloth or plastic wrap and allow it to rise for another 30 minutes. This second rise will contribute to a fluffy, airy texture in the final product.
Step 10: Bake the Schiacciata
Carefully place your baking sheet in the preheated oven. Bake for about 20-25 minutes, or until the top is golden brown and the bread sounds hollow when tapped. Watching the bread rise and turn golden is part of the cooking joy.
Step 11: Cool and Serve
Once out of the oven, let your Schiacciata all'uva cool slightly on a wire rack. It can be enjoyed warm or at room temperature. Add a drizzle of olive oil for richness if desired. This dessert pairs wonderfully with gelato or a glass of sweet dessert wine.
Tips for the Perfect Schiacciata all'uva
Use Fresh Ingredients: The success of your Schiacciata greatly depends on the quality of the grapes and olive oil. Choose fresh, seasonal produce for the best taste.
Adjust Sweetness: Feel free to modify the sugar used in both the dough and the topping based on your personal preference.
Experiment with Flavors: Try adding herbs like rosemary or thyme to the dough for a unique flavor twist.
Storage Suggestions: Store leftovers in an airtight container at room temperature for up to two days, or refrigerate for extended freshness.
Serving Suggestions: This dessert isn’t just for after dinner. Enjoy Schiacciata all'uva as breakfast, a snack, or a dessert at any time of the day.
Summary of a Culinary Tradition
Creating Schiacciata all'uva goes beyond making a simple dish; it is about honoring a time-honored tradition that has been enjoyed for generations. Each slice encapsulates the cheerful spirit of the Italian harvest and brings a touch of warmth to your table.
With just a few straightforward steps and all-natural ingredients, you can savor these rustic flavors any time of year, though they taste even better during the harvest season. Follow this guide, and you will impress friends and family alike with your homemade Schiacciata all'uva. Happy baking!
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