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Schiacciata means “smashed” or “flattened” in Italian, as this Tuscan-style focaccia is significantly thinner than other focaccias. This version is made in the fall, as a way to use up leftover grapes from the harvest. A variety of grapes would work well here, but we are particularly fond of using Flame grapes and drizzling the bread with grappa at the end for a musty note to balance out the slight sweetness.
What to buy: Use a grappa that is drinkable; a poor-quality grappa will lend a harsh flavor to the bread.
This recipe was featured as part of our Fall Ingredients.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...