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Grape Schiacciata

Amanda McInerney
A quick, delicious Tuscan flat bread that uses up any spare grapes you may have lying around
Prep Time 10 mins
Cook Time 20 mins
Course Bread
Cuisine Italian


  • 500 gms bakers flour
  • 200 mls milk
  • 120 mls water
  • 50 mls olive oil
  • 1 bunch red grapes (or 3/4 cup of raisins if grapes are out of season)
  • 8 gms freeze dried instant yeast
  • 2 Tbsp chopped, fresh rosemary
  • 1 Tbsp sugar
  • 1 tsp sea salt


  • Whisk flour, salt, rosemary and yeast together in a large bowl.
  • Heat milk and water to blood temperature and add, with oil, to flour.
  • Mix all together until combined in a rough dough.
  • Cover and stand for 1/2 hr.
  • Give it a very quick knead, cover again for 1 hour.
  • Preheat oven to 200C.
  • Roll dough into circle of about 32-34 cm, place on greased and lined oven tray, cover and leave for 20 minutes.
  • Press whole grapes (or raisins) into surface of dough, pushing into dough a little. Drizzle with more olive oil, then sprinkle with sugar.
  • Bake at 200C for 15-20 minutes.
Keyword Bread
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