Tuscan Grape Focaccia / Schiacciata con I’Uva

  • 50 mins
  • Beginner

500 g of plain flour
1 sachet of The Simpler Co Active Dry Yeast
1 bunch of black grapes
200 g sugar
13 tablespoons olive oil

Activate a sachet (10g) of The Simpler Co Active Dry Yeast in warm water according to packet instructions. Add activated yeast to 500 g of plain flour and knead well. Let rise for at least 1 hour, until the dough rises to double its volume.

Divide the dough into two portions, a larger portion for the bottom layer of the foaccia and a slightly small portion for the top layer.

Roll out the bottom layer of the focaccia (about 1cm thick)  with the help of a rolling pin and  lay it out on a baking tray. Make sure the dough overflows from the edge of the baking tray. Sprinkle with 2/3 of grapes (cut in half, so that the juice comes out), 8 tablespoons of olive oil and a little sugar.

Roll out the top layer of the dough thinly and lay it on top of the bottom layer. Fold the edges of the bottom layer inwards to seal the bread. Sprinkle the remaining grapes, olive oil and sugar on top.

Bake in pre-heated oven at 180°C for about 30 minutes. Garnish with rosemary and serve when cooled.

The result is a beautiful double-layered focaccia bread with two layers of sweet grapes. Excellent for snacking, pairing with cheese and deli meats.

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