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    Grape Schiacciata

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    Grape Schiacciata

    • Preparation time: 15–20 minutes, plus 2–2½ hours rising and proving
    • Cooking time: 25 minutes to 30 minutes
    • Total time: 40–50 minutes, plus 2–2½ hours rising and proving 60 minutes 60 minutes 60 minutes 20 minutes

    Makes: 2 loaves


    • 2 tsp fast-action dried yeast or 20g fresh yeast
    • 2 tbsp caster sugar
    • 12 sprigs fresh rosemary, finely chopped, plus 2–3 small sprigs
    • 150ml extra-virgin olive oil
    • 400g unbleached strong flour
    • 750g ripe seedless black grapes, washed and dried, stems removed


    1. Combine the yeast, 180ml warm water and 1 tsp of the sugar in a small bowl and set aside for 5–10 minutes until frothy. Finely chop the leaves of 9–10 sprigs of rosemary until you have 2 tbsp. Warm it with the olive oil in a pan for 5 minutes, then set aside to cool and infuse. Put the flour and some salt in a bowl, then make a well and add the yeast mixture, half the rosemary-infused oil and 400g of the grapes. Mix vigorously. Turn the dough onto a well-floured surface and knead for 5 minutes (don't use a dough hook as it will smash the grapes) – the dough will be very soft and sticky.
    2. Clean the bowl, brush it with a little rosemary oil, and put the dough back in it. Cover and leave to rise for 1½–2 hours until doubled in volume (or refrigerate overnight, then allow it to come to room temperature for about 1½ hours).
    3. Generously brush two 24cm cake tins with the rosemary oil. Turn out the dough, divide it into two (there's no need to knock back) and flatten it into the tins. Push the remaining grapes into the surface of the dough. Brush with the remaining rosemary oil, then sprinkle over the remaining rosemary sprigs and 1 tbsp caster sugar. Cover and leave to rise in a draught-free spot for about 30 minutes.
    4. Preheat the oven to 220°C, gas mark 7. Bake the schiacciate for 15–20 minutes with a baking tray underneath to catch any juice. Reduce the temperature to 180°C, gas mark 4 and bake for a further 10 minutes. Slide onto a wire rack and serve warm or at room temperature.

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    Drinks recommendation

    The herby, sweet flavour of this bread would suit a bright, fresh red.


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