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Fermented Grape Skin Loaf (Schiacciata con l'uva) Recipe

Fermented Grape Skin Loaf (Schiacciata con l'uva) Recipe

By What’s Baking

A sweet Italian harvest bread studded with juicy grapes and fennel seeds, offering a perfect balance of crisp, sugary crust and tender, wine-infused interior.
Difficulty:
Advanced
Prep Time:
3 hours 30 mins
Cook Time:
35 mins
Serves:
1 loaf (8 slices)
An overhead shot captures the rustic Schiacciata con l'uva on a flour-dusted wooden board, its surface glistening with caramelized grape juices and scattered sugar crystals. Natural window light highlights the deep purple-red stains where grapes have burst during baking, contrasting beautifully with the golden-brown crust. A cross-section view reveals pockets of jammy grapes nestled within the airy bread structure, while fennel seeds add tiny specks throughout. Surrounding the loaf are scattered wine grapes, fennel fronds, and a small glass of Chianti, creating a Tuscan harvest scene. The bread's irregular shape and artisanal appearance emphasize its traditional, homemade character.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">300ml warm water</li><li class="ingredients-single-item">7g active dry yeast</li><li class="ingredients-single-item">50g granulated sugar, plus extra for sprinkling</li><li class="ingredients-single-item">60ml extra virgin olive oil, plus extra for brushing</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">500g dark wine grapes (Concord or black grapes)</li><li class="ingredients-single-item">10g fennel seeds</li><li class="ingredients-single-item">2 tbsp red wine (optional)</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Large baking sheet</li><li class="equipment-single-item">Dough scraper</li><li class="equipment-single-item">Pastry brush</li></ul>
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Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by activating your yeast. In a small bowl, combine the warm water (around 38°C - it should feel comfortable to touch, not hot) with 1 tablespoon of the sugar and the yeast. Stir gently and let it stand for about 10 minutes until foamy. This activation step ensures your dough will rise properly.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In the bowl of your stand mixer, combine the flour with the remaining sugar and salt. Make a well in the center and pour in the activated yeast mixture and 50ml of olive oil. Using the dough hook attachment, mix on low speed until combined, then increase to medium speed and knead for 8-10 minutes until the dough becomes smooth and elastic. The dough should pull away from the sides of the bowl but still feel slightly tacky to touch.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the dough to a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1.5-2 hours, or until doubled in size. The slow rise develops flavor and structure in your bread.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough is rising, prepare your grapes. If using wine grapes with seeds, you can leave them whole - the seeds add a pleasant bitter note traditional to this recipe. Wash the grapes and pat them dry. If using larger table grapes, you may want to slice them in half and remove seeds if present.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the dough has doubled, gently punch it down to release air bubbles and transfer to a lightly floured surface. Divide the dough into two equal portions. Roll and stretch one portion to fit your baking sheet (roughly 30x20cm). The dough should be about 1cm thick.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer this first layer of dough to an olive oil-brushed baking sheet. Scatter half the grapes over the surface, pressing them gently into the dough. Sprinkle with half the fennel seeds and 1 tablespoon of sugar. If using, drizzle 1 tablespoon of red wine over the grapes - this adds depth of flavor and helps create jammy pockets in the bread.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Roll out the second portion of dough to roughly the same size as the first and carefully place it over the grape-covered base. Seal the edges by pinching or pressing with your fingers. Using your fingertips, gently dimple the surface of the dough (similar to focaccia), which will create pockets for the olive oil and help incorporate the grapes.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Arrange the remaining grapes on top, pressing them slightly into the dough. Sprinkle with the remaining fennel seeds, drizzle with the remaining olive oil, the optional tablespoon of wine, and generously dust the surface with sugar. This creates a deliciously sweet, caramelized crust.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cover the schiacciata loosely with a clean kitchen towel and let it rise for another 45 minutes in a warm place. This second rise ensures a light, airy texture.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Preheat your oven to 190°C. When the dough has finished its second rise, bake the schiacciata for 30-35 minutes until deeply golden brown. The grapes will burst and release their juices during baking, creating sweet pockets throughout the bread and staining the dough with beautiful purple streaks.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Remove from the oven and allow to cool for at least 30 minutes before slicing. The cooling period allows the structure to set and the flavors to develop. For an authentic touch, enjoy slightly warm or at room temperature, preferably on the same day of baking when the contrast between the crisp crust and tender interior is at its best.</li></ol>

Nutrition Facts (per serving)

🍽️ Serving Size: 1 slice
🔥 Calories: 245 calories
🥑 Fat: 7 g
🧈 Saturated Fat: 1 g
🍞 Carbohydrates: 42 g
🍭 Sugar: 15 g
🍗 Protein: 4 g
🫀 Cholesterol: 0 mg
🧂 Sodium: 190 mg

Chef’s Notes

A few helpful details for making this recipe.

Can I use regular table grapes instead of wine grapes for Schiacciata con l'uva?

Yes, you can use seedless table grapes, though wine grapes deliver more intense flavour and natural acidity. If using table grapes, consider adding a tablespoon of lemon juice or extra wine to compensate for their sweeter, milder profile. Halve larger grapes for better distribution throughout the bread.

Why are fennel seeds traditional in Tuscan grape bread?

Fennel seeds provide a distinctive anise flavour that balances the sweetness of the grapes and sugar. They're traditional in Tuscan cuisine and were historically paired with grapes during harvest festivals. The seeds offer a subtle aromatic quality that elevates the bread beyond simple sweetness.

What's the best way to store leftover grape bread?

Store leftover Schiacciata con l'uva at room temperature, loosely covered with a clean tea towel for up to 2 days. The bread is best enjoyed fresh as the moisture from the grapes will gradually soften the crust. To refresh, warm briefly in a 160°C oven for 5-10 minutes before serving.

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