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Cooking + Entertaining

Schiacciata con l’uva: the traditional Tuscan leavened recipe

Schiacciata con l’uva: the traditional Tuscan leavened recipe

The Crushed With The Grapesalso called rest, crush o ciacciais a typical leavened product from Tuscan peasant tradition and in particular the Florentine one, prepared in ancient times in harvest period. A Soft focaccia and slightly sweet made with flour, oil and a little sugar, enriched bycanaiolo grapea black grape variety characterized by small and juicy grains, which was tasted for snack and still today it is found in many Tuscan ovens in the period between September and October.

We offer you one revised version, unsweetenedcon red grapesa pinch of sale and adding rosemary which will make this leavened bread aromatic, perfect to serve as an appetizer or aperitif, accompanied by a platter of cold cuts and cheeses. As the traditional recipe wants, we have not eliminated the seeds of the grapes before using it, but if you prefer you can do it, even if this will take a few minutes of work. For an even richer flavor, you can also add the grapes in the dough as well as on the surface, or roll out a first half of the dough, add the grapes and cover it with the second half, in order to create a tasty stuffed.

In addition to this schiacciata, you can try many other recipes with grapes, a fruit that can be used for both sweet and savory dishes.

try this recipe too


How to prepare the schiacciata with grapes

In a bowl, mix the two types of flour, oil, salt and yeast previously dissolved in water 1 until a slightly sticky dough is obtained 2. Let it rise for 50 minutes, then take the dough with greasy hands and roll it out directly on the pan 3.

Add the grapes to the surface by exerting light pressure 4, cover and let rise for another hour. After 60 minutes, season the schiacciata with a drizzle of oil and a few sprigs of rosemary 5 and bake at 190 ° C for 25 minutes. Once cooked, take out and allow to cool completely before serving 6.


The Schiacciata con l’uva can be kept for 1-2 days at room temperature closed in paper bags for food. It can also be frozen in slices and defrosted if necessary.

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