Recipe courtesy of David Rocco
Episode: The Wine Harvest
Schiacciata Con l'Uva: Focaccia Topped with Grapes
Total:
45 min
Active:
25 min
Yield:
8 servings
Level:
Intermediate

Nutrition Info

Total:
45 min
Active:
25 min
Yield:
8 servings
Level:
Intermediate

Nutrition Info

Ingredients

  • 1 pound/500 g prepared pizza dough
  • 1 bunch red grapes
  • 1 cup/250 ml sugar
  • 2 sprigs fresh rosemary
  • 3 tablespoons/45 ml extra-virgin olive oil

Directions

Preheat the oven to 400 degrees F.

On a marble work table, stretch and flatten out the dough to about 1/4-inch thick. Place the dough onto a greased baking tray leaving 1/2 of the dough off the pan. Add 1/2 the grapes and squish the grapes with your hands to release the juices into the dough. Sprinkle 1/2 cup sugar and add 1 rosemary sprig. Drizzle the dough with 1 1/2 tablespoons olive oil.

Gently fold over the remaining dough over the grapes and pinch down the ends. Repeat the process using the remaining grapes, sugar, rosemary, and olive oil.

Cook for approximately 20 minutes.

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