Tuscan Harvest Grape Focaccia (Schiacciata all'Uva)

In a medium mixing bowl, combine Italian "00" flour (or high-quality all-purpose), sugar, and a pinch of fine sea salt. Dissolve one cube (about 25g) of fresh baker’s yeast in 250 ml of lukewarm water—aim for 35°C (95°F), as temperatures above this can compromise yeast activity. Pour the yeast mixture into your dry ingredients.

Mix with your hands until a shaggy dough forms. Begin kneading in the bowl, then transfer the dough to a lightly floured work surface. Knead for about 10 minutes, until the dough becomes smooth, soft, and slightly sticky—adding extra flour or water as needed for the right consistency. The secret to an airy focaccia is developing the gluten network while maintaining a moist, supple dough.

Transfer the dough to an oiled bowl, cover tightly with plastic wrap or a damp cloth, and place in a warm, draft-free spot. Allow the dough to rise undisturbed until doubled in size, usually around 45 minutes to 1 hour, depending on room temperature and yeast freshness.

Preheat your oven to 180°C (356°F)—a moderate temperature that encourages a golden crust without over-drying the fruit.

Carefully rinse and dry about 500g of seedless Tuscan wine grapes (or substitute with Concord grapes for authenticity). Strip the grapes from their stems and toss them in a bowl with a few tablespoons of sugar and a generous splash of extra virgin olive oil. Gently mix so all grapes are coated—this not only sweetens but helps caramelize the fruit during baking.

Divide the risen dough in half. On a floured surface, roll each half into sheets matching the size of your baking tray. Oil the tray thoroughly and stretch the first sheet of dough over the base, pressing it into the corners with your fingertips.

Scatter most of the sugared grapes over the bottom layer, reserving a handful for the top. Lay the second dough sheet over the grapes, pinching the edges to seal in the fruit. Distribute the remaining grapes on top, gently pressing them into the dough until some burst, releasing their juices—a hallmark of authentic Schiacciata.

Bake for about 45 minutes, or until the focaccia is puffed and golden, and the grapes have melted into syrupy pockets. Remove from the oven and immediately sprinkle with a final tablespoon of sugar to create a glossy, crackly finish. Allow your focaccia to cool before slicing into generous squares. Serve at room temperature or chilled, ideally alongside a glass of Vin Santo to complete the Tuscan experience.