Recipe courtesy of David Rocco
Recipe courtesy of David Rocco
Watch how to make this recipe.
Schiacciata Con l'Uva: Focaccia Topped with Grapes
- Level: Intermediate
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
- Yield: 8 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 373
- Total Fat
- 7 grams
- Saturated Fat
- 1 grams
- Sodium
- 413 milligrams
- Carbohydrates
- 75 grams
- Dietary Fiber
- 2 grams
- Sugar
- 48 grams
- Level: Intermediate
- Total: 45 min
- Prep: 25 min
- Cook: 20 min
- Yield: 8 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 373
- Total Fat
- 7 grams
- Saturated Fat
- 1 grams
- Sodium
- 413 milligrams
- Carbohydrates
- 75 grams
- Dietary Fiber
- 2 grams
- Sugar
- 48 grams
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.
