Comments on: Grape Schiacciata

By: Are You Up to the Unprocessed Challenge? | Foodzie Blog

Are You Up to the Unprocessed Challenge? | Foodzie Blog — Fri, 30 Sep 2011 00:25:20 +0000

[...] • We love schiacciata, Italian grape bread — but be sure to use whole grain flour! (We have a favorite.) • Grapes and feta make a [...]

By: zerrin

zerrin — Sun, 16 Jan 2011 14:55:41 +0000

This looks adorable! I would never think of using grapes in a bread recipe. Thanks for the idea!

By: Laurel

Laurel — Wed, 29 Sep 2010 03:42:01 +0000

This was one of the favorites of at the FCI’s bread program; whenever we had a ‘free’ recipe slot open and the materials at hand, this ended up in the oven. It makes amazing ricotta or fresh mozzarella and prosciutto sandwiches, and as a previous poster mentioned, is always welcome at parties. So many surprised faces when they get that rich olive-y, jammy, herbal mouthful. And it’s so easy to make, you almost feel guilty about it.
One of my later summer favorites subs blueberries and thyme with just a pinch (seriously — no spoons, just a pinch) of cinnamon and nutmeg to really bring together the sweet and the herbal. And now I’m glad that I’ve got the correct name! I’ve just been calling it rosemary-grape focaccia for ages.
Thanks!

By: Lauren

Lauren — Mon, 27 Sep 2010 18:38:23 +0000

Hi Susan, Just saw your post (rather a bit after the fact), and the schiacciata looks lovely. I live in Florence, and schiacciata con l’uva is all over the place right now (being grape harvest season), so I thought I would chime in with some info. First, schiacciata and foccaccia are one in the same. What name you use depends on where you are–schiacciata is the Tuscan version. Schiacciata con l’uva is typically looks pretty close to what you’ve made, but often involves a whole ton more grapes (they tend to be piled on/pushed in quite thickly–tasty, but does ultimately effect the texture and integrity of the dough itself). Also, schiacciata is generally not filled with things, rather tomatoes, prosciutto, cheese, olives etc are placed on top (like the grapes). In this form, it is quite similar to pizza in concept. The main difference seems to be mostly that Italian pizza has very thin crust, where as foccaccia is always relatively bready (so foccaccia with topping might end up being rather like some American thicker-crust pizzas). I’ve been thinking for several weeks that I really ought to try making some schiacciata con l’uva, and after seeing your post I’m all the more inspired. Perhaps I’ll have to pick up some wine grapes the next time I’m at the market!

By: natalia

natalia — Fri, 17 Sep 2010 10:54:13 +0000

Ciao Susan Your schiacciata (the name tuscan people use in general for bakeries pizza) looks really wonderful ! In the original recipe there is no hard wheat because that is traditional of the southern breads but I’m sure it did no harm !