top of page
  • Brittany Aldridge

Turmeric Schiacciata all’uva

Updated: Jun 5, 2020

Schiacciata all’uva is a beautiful grape focaccia, traditionally made in Italy during grape picking season, when grapes are harvested for wine. My recipe also includes turmeric, which adds an inviting bright gold colour to the dough, contrasted by the succulent red grapes pebbled throughout. It’s deliciously salty, savoury and sweet but I most like to enjoy my schiacciata all’uva accompanied by a generous portion of camembert or blue cheese, and maybe also a glass of red.


  • 400 g strong bread flour, plus extra for dusting

  • 100 g fine semolina

  • 2 teaspoons dried yeast

  • 2 teaspoons of ground turmeric

  • 1 heaped tablespoon of rosemary infused honey (you can make your own, or just use plain honey).

  • 1 small sprig of fresh rosemary, hard stems removed and divided

  • 2 large bunches of seedless red grapes

  • 300 ml lukewarm water

  • extra virgin olive oil

  • 3 teaspoons of salt (I use Maldon)


  • Fill a glass measuring jug with the lukewarm water, honey and yeast and give it a quick stir. Set aside for 5 minutes or until the yeast is frothy and activated.

  • In a large bowl add the flour and semolina, turmeric, 3/4 of the rosemary leaves, salt, and 3 tablespoons of olive oil. Add the yeast mixture to the bowl, and mix with a knife to form a shaggy dough.

  • As soon as all the ingredients have come together, on a lightly floured surface knead the dough for at least 10 minutes (this is a great arm workout too!). Stretch the dough, slap it down on the counter - do whatever you like just keep working the dough. After the 10 minutes the dough should be shiny, smooth and slightly stretchy.

  • Lightly oil a large bowl with some olive oil and add the dough to the bowl. Cover with a tea towel or cling wrap and leave to prove in a warm place for at least 1 hour (sometimes I leave mine for up to 3) and the dough has doubled in size.

  • Preheat your oven to 200°C fan forced or 220°C/425°F and lightly oil a large baking tray.

  • At the end of the proofing time, pound the dough (it will loose some of its air) and place on the oiled baking tray, stretch the dough so it reaches to the corners of the tray.

  • Leave to prove for a further 30 minutes, then dot the grapes on top of the dough, using your fingertips to press some of them in, then drizzle over some more olive oil and then bake for 20 minutes or until deliciously golden.

  • To serve; slice with a serrated knife and enjoy with a big hunk of cheese!


  • This recipe can be made in a stand mixer with a dough hook attachment. Mix dough on medium speed for at least 10 minutes then proof.

31 views0 comments

Recent Posts

See All
bottom of page