Chef Chuck's Grape Focaccia

Schiacciata Con Uva Passa


A focaccia like no other with grapes and Marsala soaked raisins, it's so delicious. A great breakfast bread, so sweet and delightful. A Tuscan favorite, made during the grape harvest.
Black or red grapes are usually used but any sweet grape will make this recipe a hit.


Grape Focaccia
3 ounces raisins
1/3 cup Marsala wine
1 tablespoon honey
2/3 cup milk
2 teaspoons yeast
1/2 cup sugar
1/2 teaspoon salt
3 cups flour
1 1/4 cup grapes
1 egg white
olive oil


Soak raisins, honey and Marsala in a small bowl, set aside. In a small pot heat milk to about 110 degrees, pour in a bowl sprinkle yeast and 1 teaspoon sugar and mix gently. Let it sit for 5-7 minutes to activate. If the yeast is not active (bubbly) the temperature of the milk was probably not correct, try again. In a mixer add flour, 1/3 cup sugar and the salt, mix. Add yeast mixture and mix, if too sticky add more flour. Transfer to a floured board, knead for a few minutes adding flour as needed. Place in a large bowl coated with olive oil cover with plastic wrap and a kitchen towel, place in a warm area. Let rise for 1 to 1 1/2 hours or until double in size. Drain the raisins and pat dry. Punch down dough divide in half and form two round disc about 8 inches each. Use a baking sheet, coat with olive oil, and place one round dough down then half the grapes and raisins. Put the other dough on top and use remaining grapes and raisins. Cover and let rise 1 more hour. Brush with egg whites and sprinkle the remaining sugar on top. Bake at 350 degrees for 35-40 minutes until golden brown.