Schiacciata with black grapes

Must Try

For the  Culy Italia  column, Saskia Balmaekers, Italy expert, blogger of  Ciao Tutti  and editor of  De Smaak van Italy , writes her favorite Italian recipes, hotspots and tips. 


For one loaf

  • 80 ml extra virgin olive oil
  • A few sprigs of rosemary
  • 450 grams wheat flour
  • 1 teaspoon fine sea salt
  • 2 tablespoons caster sugar
  • 1 teaspoon instant yeast
  • 250ml warm water
  • 400 grams seedless blue grapes

Nothing smells as delicious as homemade bread just out of the oven. So today a recipe that combines the smell of freshly baked bread and freshly picked grapes: schiacciata with black grapes.

Schiacciata is a nice thick bread. It certainly tastes delicious when served straight from the oven with a hearty breakfast! Fresh blue grapes are used in this recipe, but you can also use dried cherries or apricots, of course. Also serve this schiacciata with salty cheeses, such as gorgonzola or Parmesan cheese.

The recipe

Pour the olive oil into a bowl and stir in the rosemary sprigs. Crush the rosemary to release the aroma. Set the olive oil aside for a few minutes.

Place the wheat flour, fine sea salt and 1 tablespoon caster sugar in a large bowl and mix well. Add the yeast and stir again. Pour in 2 tablespoons of the rosemary oil and enough warm water to make a soft but not too sticky dough.

Place the dough on a floured work surface and knead everything for 5 minutes to a smooth dough. Mix in the grapes and knead the dough for another 2 to 3 minutes. The dough may now feel a bit sticky. Use a little extra flour if needed to make the dough firmer.

Place the dough on a baking tray with a raised edge and spread it out evenly so that it is even thick all over. Let the dough rise in a warm place for about 40 minutes, until it has doubled in size. Preheat the oven to 220°C.

Drizzle the rest of the rosemary oil over the risen dough and sprinkle with some extra rosemary and the rest of the caster sugar. Bake the schiacciata for 25 minutes until golden brown and cooked through. Let it cool for a while on a wire rack. Preferably eat the bread fresh from the oven or wrap it well in plastic wrap and store it in the freezer. Then let it thaw completely before use and bake it, wrapped in aluminum foil, for 5 minutes in a preheated oven.

Buon appetito!

Look for even more savory and sweet bread recipes in the Italian bread cookbook, translated by me (ISBN 9789023012703 | € 9.90 | Becht publisher).

From Saskia, Culy readers receive a weekly Italian culinary tip, from a new coffee address in Rome to the best wine bar in Venice. In between you can keep your dose of Italian up to date via  Ciao Tutti . A presto!

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