This schiacciata bread is very similar to focaccia. It has a crispy crust with a soft centre, filled with grapes, honey, walnuts and drizzled with extra virgin olive oil.
The inspiration for this recipe sparked in my mind after this year’s family grape harvest when there are always a few bunches of grapes left for eating. In Italy, it is traditional to bake this bread during the harvest and I couldn’t resist the temptation of trying it out. I used cabinet franc grapes and once roasted you hardly notice the pips.
The Schiacciata bread is also known as Ciaccia or Schiaccia, a typical focaccia of the Tuscany region and often one of the most common street foods in Florence. Prepared while it is still warm from the oven, filling it with delicious Tuscan finocchiona salami and pecorino cheese, or with vegetables, porchetta and even truffles.
If you like focaccia try my cherry tomato and basil focaccia or check out my other focaccia topping ideas in the recipe.
- Ease: Easy to Intermediate (Kneading bread).
- Great for: Great as a snack, accompliment to a meal or for making cold cut sandwiches.
- Taste: Juicy plump roasted grapes, with sweet and salty walnut bites of bread.
- Texture: Crispy edges and soft inside to the bite.
- When adding the yeast to the warm water, the water must be around 37°C/98°F. You should be able to comfortably put your finger in it and hold it there. If it’s too hot it will kill the yeast.
- I prefer to use metric measurements with a digital scale rather than cup measurements. I recommend this as you will get far better, more consistent results weighing your ingredients. It is also easier and less messy than cups! 🙂
For this Schiacciata recipe all you need are these 10 ingredients:
- Fresh yeast
- Strong white bread or all-purpose flour (high gluten flour)
- Sea salt
- White wine
- Black grapes
- Runny honey
- Extra virgin olive oil
- Fresh rosemary
- Rock salt
Using fresh or dried yeast
I try to include both fresh and dried yeast quantities in all my recipes, but if you need further guidance on the type and quantity of yeast to use in a recipe, please read my guide: Using fresh or dried yeast
Tip: never let salt and yeast come into direct contact, as this will kill the yeast.
Subsitutions and Variations
If you don’t like grapes they can easily be swapped out for olives or tomatoes.
Try other nuts instead of the walnuts, such as hazelnuts or pistachios.
Try different herbs instead of rosemary, try thyme, caraway or aniseed.
- Digital scales
- Mixing bowls
- Baking tray
- Measuring jug
- Silicone mat
Serving: one schiacciata slice
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data.
I strive to keep the information as accurate as possible but make no warranties regarding its accuracy.
I encourage you to make your own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
Storage & Freezing
This schiacciata bread is best eaten on the day but will keep in an airtight tin for 2 days more.
Freezing: This bread can be wrapped in clingfilm and frozen for up to 2 months.
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- 240 ml water
- 5 g fresh yeast
- 500 g strong white bread flour or all-purpose
- 10 g fine sea salt
- 30 ml extra virgin olive oil
- 100 ml white wine (or water)
- 250 g black grapes
- 2 tsp runny honey
- 1.5 tbsp extra virgin olive oil
- 30 g walnuts (quartered)
- 1 sprig fresh rosemary
- 10 g flaky or rock salt
- Yeast: In a small saucepan, heat the water gently until it reaches body temperature 37°C/98°F. You should be able to comfortably put your finger in it and hold it there. If it's too hot it will kill the yeast.
- Remove from the heat and stir in the yeast. Set aside until needed.
- In a large mixing bowl, mix together the flour and salt. Make a well in the centre and add the wine, olive oil and yeast mixture. Using a metal spoon mix until well combined.
- First prove: The dough will be soft and sticky. Cover with a cloth and leave to rise in a dry place for about 1.5 – 2 hours until it has at least doubled or even tripled in size. (You can also place it in the oven with it turned off and only the light on)
- Prepare a cake ring or springform tin and remove the base and line a baking tray with baking paper or a silicone mat.
- Once the dough has doubled, turn it out onto a floured work surface. Dust with some more flour and then gently pick up one side of the dough and fold it over like a book. Turn the dough 90° and repeat this process 3 more times.Then divide the dough into two.
- Place the springform ring onto the baking tray and drizzle a teaspoon of olive oil into the centre spreading it around the base.
- Place one of the halves of dough into the springform ring and push it down into the shape of the ring with your hands.
- Once complete remove the ring and place it on a clean area of the work surface. Drizzle a teaspoon of olive oil into the centre of the springform ring and spread it around. Place the second dough into the ring and push it down as with the first to fill the base of the ring.
- Second prove: Cover both and let rise again for 30 minutes.
- Preheat the oven 200°C fan / 425°F / Gas 7.
- After the second proving, scatter 2/3 grapes over the dough on the baking tray and 1 tsp honey.
- Now take the second dough on the work surface and place it over the top of the first on the baking tray, so that it covers the second completely. Push down on the outer edges so that they seal tight together.
- Scatter and push down into the dough the remaining grapes, walnuts and rosemary. Finally, drizzle with extra virgin olive oil and rock salt.
- Baking: Place in oven for 20-25 minutes, until the schiacciata is golden!
- Enjoy warm or cool on a wire rack.