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FLORENCE’S GRAPE AND ROSEMARY FOCACCIA

Florence's Grape and Rosemary Focaccia (Focaccia all'Uva in Italian) is a Tuscan specialty that marks the grape harvest time.
According to the area, it is a simple pizza coming from the region's ancient tradition, also called "Ciaccia," or "Stiaccia." This pizza is characterized by a slightly sweet focaccia dough containing a generous amount of grapes and flavored with Rosemary
Traditionally we use the Black Canaiolo grape (the one with round berries used in Chianti wine production). If you can't find it, you can replace it with strawberry grapes (which will release the characteristic aroma of strawberry) or black Moscato grapes.
In this recipe, you will find a hint of anise in the dough and seasoning, but you can drop it if you are not a fan of this spice.
Preparation: 30 minutes
Cooking: 30 minutes
Rising Time: 3 hours 20 minutes
Total Time: 4 hours 20 minutes
RECIPE FOR: 8 People

EQUIPMENTS

  • 30cm diameter Pizza pan
  • Rolling Pin
  • Stand Mixer

Ingredients

  • 500 gr Bread Flour
  • 350 gr Water
  • 200 gr Liquid Sourdough or 10gr of Fresh Yeast
  • 65 gr Granulated Sugar
  • 20 gr Olive Oil
  • 20 gr Salt
  • 4 gr Anise Seeds (optional)

For the Topping

  • 2 kg Washed Red Grapes
  • 30 gr Oilve Oil
  • 1 Sprig of Rosemary
  • Granulated Sugar
  • Anise Seeds (optional)

For the Syrup

  • 50 gr Water
  • 50 gr Granulated Sugar
  • 2 gr Anise Seeds (facoltativo)

DIRECTIONS

  • If you want to make focaccia using Liquid Sourdough, you will need to feed 100gr of it and ferment it for 3 hours at 30°C (86°F). If you want to know how to do it, click the link in the notes below.
  • Pour the flour into the stand mixer bowl, add the salt, sugar, anise seeds (optional), oil, and the ripped Sourdough (or fresh yeast).
  • Add a first part of the water from the recipe and start working with the hook, finishing by adding the remaining water a little at a time.
  • When the dough is well-kneaded and smooth, check that it has formed a nice gluten mesh: Open a piece between your hands until it can form a thin film.
  • Pour the dough onto a floured work surface, form a loaf and let it rest for 20minutes (this phase is called "bulk fermentation").
  • Divide the dough into 2 portions and form them into loaves that you will let rise for 3 hours at room temperature, covering with a clean cloth.
  • In the meantime, detach the grapes from the bunch, wash them thoroughly (be careful not to leave any pieces of wood) and let them drain in a colander.
  • Grease a 30cm diameter baking pan (iron baking pans are ideal for baking focaccia) and roll out one of the 2 loaves with a rolling pin until about ½ cm thick.
  • Lay the dough in the pan, cover with half of the grapes and sprinkle generously with sugar and anise seeds (optional).
  • Roll out the second portion of dough and place it on top of the grapes. Lay down a second layer of grapes, and finally, sprinkle with sugar and anise seeds.
  • Gently heat the olive oil with the rosemary in a small saucepan. This will help the rosemary to release its aromas. Remove the oil from the heat and drizzle over the focaccia.
  • Bake at 230°C (446°F) for 30minutes, holding the door slightly ajar to let the steam escape.
  • If the grapes produce too much juice while baking, take the pan out of the oven and remove the excess juice so the dough can dry out better.
  • When the Focaccia is baked, prepare a syrup bringing the water, sugar, and aniseed seeds (optional) to a boil. Gently brush the Focaccia's surface while it is still hot so to make it shiny.
  • To enjoy it at its best, let cool the Focaccia before serving!

NOTES

If you want to use Liquid Sourdough for this recipe, remember to feed it before using it in the dough. Here's how to do it!

NUTRITION LABEL

Serving: 100g | Calories: 509kcal | Carbohydrates: 105g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Sodium: 978mg | Potassium: 540mg | Fiber: 4g | Sugar: 53g | Vitamina A: 165IU | Vitamina C: 8mg | Calcio: 36mg | Ferro: 1mg

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4 comments about “Schiacciata Fiorentina con l’Uva”

  1. 5 stars
    Ciao! La farina del licoli andrà sottratta dai 500g di farina? (Immagino siano 200g di licoli, ovvero 100g di farina e 100 di acqua)

  2. 5 stars
    È ufficiale sono una tua fan!! Sei bravissimo e generoso nelle tue spiegazioni. Avrei una domanda: se per motivi di tempo dovessi mettere in frigorifero per quanto posso lasciare? E se dovessi moltiplicare la dose di farina devo moltiplicare anche il lievito?
    Grazie mille e ancora complimenti.
    Daniela

    1. Ciao Daniela,
      mi fa molto piacere che la ricetta ti sia piaciuta!
      Se vuoi mettere in frigo la pasta, lasciala pure per un’intera notte e poi falla stare un paio d’ore a temperatura ambiente, prima di lavorarla!
      Inoltre quando moltiplichi la ricetta, sì, dovrai moltiplicare tutti gli ingredienti, levito compreso!

      A presto!

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