Quick recipe for you this Monday morning, Schiacciata Con L’Uva. I fell in love with this Tuscan specialty during harvest time in Firenze, the neighborhood bakeries transforming ripe Chianti grapes into oven-fired baked goods. The following recipe is a variation on my paesano David Rocco‘s, a Fiorentino thru and thru:
Schiacciata Con L’Uva
1 Large Pizza Dough
2 Bunches Black Grapes (darker the better, sans seeds please)
1 Small Handful Sugar
2 Large Sprigs Rosemary
Olive Oil, Salt
Set the oven to 450-475.
Start by rolling your pizza dough out to roughly 1/4″ thick, large enough to cover double the length of your baking tray (a 100+ year old mattarello is ideal, but I guess you could use a regular rolling pin). Oil your baking sheet and lay one half of the dough across the tray, allowing the other half to rest off the tray to later fold on top.
Rinse your grapes and pat dry. Spread 1 bunch of grapes all over the first half of the pizza dough, squeezing and crushing as you smash them into the dough like a UFC fighter. Once they’re evenly spread around, sprinkle on 1 sprig of rosemary, a pinch of salt, and a drizzle of olive oil.
Fold over the remaining half of the dough and close off the dough at the edges using your preferred technique, I go for the fold and twist but go nuts. Add the remaining grapes and rosemary just like before and top with a generous drizzle of great olive oil and small sprinkle of salt. Finally, top with a small handful of sugar to help brown the top layer and add a touch of sweetness.
Pop in the oven for anywhere from 10-15 minutes, checking once or twice to keep it from bubbling up. If large air bubbles start to form, just score the dough with a knife to release some of the steam.
It lands somewhere between sweet and savory, reminiscent of the best grape jelly and toast ever but with a touch of Italian charm only olive oil and crusty dough could add. We enjoyed this Schiacciata with a tour of wines during a warm and fuzzy wine tasting, but it’s great for anything from antipasto to dessert to breakfast the next morning with a cozy cappuccino schuro. Cheap, fast, and tasty as all get out – my kind of baking.
Paulie’s Spark Notes: 1. Buy Pizza Dough 2. Smash Stuff into Pizza Dough 3. Bake & Devour Pizza Dough 4. Drink Lots of Wine