SCHIACCIATA ALL’UVA | SWEET GRAPE FOCACCIA
This recipe got a refresh in our 2025 cookbook, so we’ve updated it here on our website too, as of September 2025. Buon appetito!
Ingredients
Dough:
300 ml (10 fl oz) water
200 ml (~7 fl oz) milk
2 tbsp sugar
10 gr (~1 tbsp) fresh yeast
1 kg (2.2 lb) flour
100 ml (~3.5 fl oz) olive oil
20 gr (1 tbsp) salt
Filling:
2 red grape clusters
1/2 cup walnuts
1 cup sugar
1/2 cup icing sugar
Instructions
In a large bowl, combine the water, milk, sugar, and yeast. Mix well for the yeast to dissolve and wait 15 minutes, until you start seeing bubbles on the surface. Mix in the flour, olive oil, and salt. Knead well until reaching a smooth texture. This can take up to 20 minutes; if you don’t want to do it by hand, you can always use a stand mixer with the dough hook attachment.
Coat a large bowl with olive oil, place the worked dough and cover. Let it double in size in a warm room, for about 2 hours.
After this time, divide the dough into 2 pieces. Shape each piece into a ball, place it on the counter or a tray and cover again. Let it rest for an hour.
In the meantime, wash the grapes and destem them. Let them dry well in a colander. Chop the walnuts.
Preheat the oven at 200°C/400°F. Coat a full-size sheet pan with olive oil.
Sprinkle some flour on your work surface and, with the help of a rolling pin, roll out the dough thinly and spread it out on the sheet pan, allowing for extra to extend over the sides, because we will seal the layers with it later.
Cover the dough with half the grapes and the cup of sugar, pressing down well.
Roll out the second piece of dough, repeating this process, but in this case, use the icing sugar. Add the walnuts as well.
Seal the sides by pinching both doughs together (like a pie crust). Brush with olive oil and bake in the oven for about 30 minutes, until the surface is golden brown.
Let it cool down at least 10 minutes before cutting it.
