Julie Andrieu shares schiacciata con l’uva: try the secret Tuscan grape galette

Julie Andrieu, voice of French food writing, brings a classic Tuscan street treat to home ovens. Her schiacciata con l’uva marries pillowy bread with juicy grapes, rosemary and a hint of anise. This recipe from “Julie cooks Italy” is rustic and surprisingly easy. Read on for an optimized, step-by-step version to bake your own grape flatbread.

What makes this grape flatbread special: flavor and origin

The schiacciata con l’uva is a seasonal Italian specialty. It pairs simple dough with ripe, aromatic grapes. The result is sweet, savory and herb-scented.

• Anise seeds lend a subtle licorice note.
• Rosemary adds piney, savory warmth.
• Olive oil keeps the crust tender and fragrant.

Ingredients for the dough and the grape topping

Dough ingredients (for one large or two smaller rounds)

• 350 g all-purpose or T65 flour
• 2 g fresh baker’s yeast or one packet (6–7 g) active dry yeast
• 1 good pinch of salt
• 40 g granulated sugar
• 1 tsp anise seeds
• 1 tbsp extra-virgin olive oil
• About 200 ml lukewarm water to dissolve yeast

Topping ingredients

• 3 tbsp extra-virgin olive oil
• 800 g dark, juicy grapes (Muscat or similar)
• 40 g sugar for sprinkling
• 2 sprigs fresh rosemary

Step-by-step baking guide: make the dough

1. Pour the flour into a large bowl.
2. Dissolve the fresh yeast in about 200 ml lukewarm water.
3. Add anise seeds, salt and sugar to the flour.
4. Pour in the water‑and‑yeast mix and stir until combined.
5. Knead by hand or with a stand mixer until smooth.
6. Add 1 tbsp olive oil and knead briefly to incorporate.
7. Place dough in a tall bowl so it can rise freely.
8. Cover with a cloth and let it proof at room temperature for about 6 hours.
9. Turn the risen dough out, divide it in two and shape into rounds.

Tip: Dust the bowl and work surface with flour to help release the dough easily.

How to assemble and bake the schiacciata

1. Warm the 3 tbsp olive oil with the rosemary briefly to infuse flavor.
2. Flatten one dough round on a baking sheet and brush with plain olive oil.
3. Distribute the grapes over the dough evenly.
4. Drizzle the rosemary‑infused oil over the grapes.
5. Sprinkle a little sugar and add torn rosemary leaves.
6. Cover with the second dough round and press the edges gently.
7. Brush the top with more rosemary oil and scatter some grapes, rosemary and sugar.
8. Bake in a preheated oven at 180°C for about 35 minutes.
9. Ten minutes before the end, lower the rack to brown the base well.

Practical baking notes and small adjustments

• If using dry yeast, activate it in warm water first.
• Proofing time varies with room temperature. Warmer kitchens need less time.
• Choose plump, fragrant grapes for best flavor and juice.
• Brush oil on both layers to keep the crumb soft and moist.
• For extra aroma, add a few lemon zest shavings with the grapes.

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Sienna Blake

Sienna curates soulful lifestyle content with a focus on intentional living, slow habits, and modern creativity. Her voice blends beauty, function, and joy.