📝 About This Recipe
A seasonal treasure from the heart of Tuscany, this 'squashed' bread celebrates the grape harvest with its rustic charm and sophisticated balance of sweet and savory. Unlike traditional focaccia, this version features two layers of pillowy dough stuffed and topped with juicy wine grapes that burst during baking to create a ruby-colored syrup. Infused with aromatic rosemary and finished with a crunch of sugar, it is the ultimate expression of Italian autumnal baking.
🥗 Ingredients
The Dough
- 500 grams Bread Flour (high protein for better structure)
- 325 ml Warm Water (approximately 105°F)
- 7 grams Active Dry Yeast (one standard packet)
- 4 tablespoons Extra Virgin Olive Oil (plus extra for greasing)
- 2 tablespoons Granulated Sugar (for the dough)
- 1 teaspoon Fine Sea Salt
The Fruit Filling & Topping
- 800 grams Concord or Wine Grapes (small, dark, seeded grapes are traditional)
- 1/2 cup Granulated Sugar (to be divided)
- 2 sprigs Fresh Rosemary (leaves stripped and roughly chopped)
- 1 teaspoon Anise Seeds (optional, for authentic Tuscan flavor)
- 3 tablespoons Extra Virgin Olive Oil (for drizzling)
👨🍳 Instructions
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1
In a large bowl or the bowl of a stand mixer, whisk together the warm water, yeast, and 2 tablespoons of sugar. Let it sit for 5-10 minutes until it becomes foamy and active.
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2
Add 4 tablespoons of olive oil to the yeast mixture. Gradually stir in the bread flour and sea salt using a dough hook or a sturdy wooden spoon until a shaggy dough forms.
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3
Knead the dough for about 8-10 minutes by hand or 5-6 minutes on medium-low speed in the mixer. The dough should be smooth, elastic, and slightly tacky but not sticking to your fingers.
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4
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 60-90 minutes, or until it has doubled in size.
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5
While the dough rises, wash and thoroughly dry your grapes. If using large grapes, you may slice them in half, but keeping them whole is traditional for the 'burst' effect.
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6
Preheat your oven to 400°F (200°C). Generously grease a 9x13 inch baking pan with olive oil.
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7
Gently punch down the risen dough and divide it into two slightly unequal pieces (about 60% for the bottom and 40% for the top).
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8
Roll out the larger piece of dough to fit the bottom of your prepared pan, pressing it into the corners. It doesn't need to be perfect; the rustic look is part of the charm.
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9
Distribute half of the grapes over the bottom layer of dough. Sprinkle with 1/4 cup of sugar, half of the chopped rosemary, and the anise seeds.
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10
Roll out the second piece of dough and place it over the grape layer. Pinch the edges of the bottom and top dough layers together to seal the fruit inside.
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11
Dimple the top of the dough with your fingertips, creating small wells. Distribute the remaining grapes on top, pressing them slightly into the dough.
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12
Drizzle the top with 3 tablespoons of olive oil and sprinkle with the remaining sugar and rosemary.
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13
Bake for 45-50 minutes. The bread should be deep golden brown, and the grapes should have burst, releasing their purple juices to stain the crust.
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14
Remove from the oven and let it cool in the pan for at least 20 minutes. This allows the juices to thicken and be partially reabsorbed by the bread.
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15
Slice into squares and serve warm or at room temperature.
💡 Chef's Tips
Always dry your grapes thoroughly after washing; excess water will make the dough soggy. For the most authentic flavor, use Concord or 'Uva Fragola' grapes—the seeds add a traditional crunch, though seedless red grapes are a fine modern substitute. Don't be afraid of the olive oil; it is what gives the crust its signature fried-bread texture and rich flavor. If your kitchen is cold, let the dough rise inside an oven that is turned off but has the light on. If you prefer a sweeter dessert style, increase the topping sugar by 2 tablespoons for a crackly crust.
🍽️ Serving Suggestions
Serve alongside a glass of Vin Santo or a chilled sparkling Prosecco for a true Italian experience. Pair with a wedge of sharp Pecorino Toscano cheese to balance the sweetness of the grapes. Enjoy as an afternoon 'merenda' (snack) with a strong espresso. Spread a little fresh ricotta on a warm slice for a creamy, decadent twist. It makes a fantastic unconventional accompaniment to roasted pork or game meats.