The Florentines make this once a year, in September, when small wine grapes ripen and the harvest begins. The bread is not about the dough. It is about the grapes: concentrated, jammy, half-caramelized where they press against the crust.
We make ours year-round by working the grape preserve into the bottom dough layer, alongside whatever fresh dark grapes we can find. The flavor is not identical to fresh Canaiolo on its home ground, but it is close enough for the eleven months when wine grapes do not exist outside Tuscany.
This is a half-day project. Mix the pre-dough in the morning, shape and proof by early afternoon, and bake before dinner. The house will smell like a harvest.
Set servings and units first. You can change them anytime.
Make the pre-dough: dissolve 1/2 tsp of fresh yeast in 3.5 tbsp of warm water. In a small bowl, combine 3/4 cup flour, the yeast mixture, 3.5 tbsp warm milk, and 1 tsp sugar. Stir until smooth.
Cover with cling film and leave in a switched-off oven for 1 hour until doubled in volume.
Make the main dough: in a large bowl or stand mixer, combine the risen pre-dough, 3 cups + 2 tbsp flour, 9.5 tbsp warm water, 1/4 cup + 1 tbsp sugar, and 3.5 tbsp warm milk. Mix until beginning to come together.
Add 5 tbsp of olive oil and a pinch of salt. Knead for 5 to 8 minutes until smooth and soft.
Shape into a ball. Place in a lightly oiled bowl, cover, and leave in a switched-off oven for 4 hours until tripled in volume.
Wash and dry the fresh grapes.
After the main rise, turn the dough onto a work surface and divide into two equal portions.
Stretch or roll the first portion to fit a lightly oiled 30x40 cm (12x16 in) baking pan.
Spread 7 oz of Gusta grape preserve evenly over the bottom dough layer.
Distribute the fresh grapes over the preserve.
Stretch the second dough portion and lay it over the grapes. Pull the edges down to seal with the bottom layer around the perimeter.
Press any remaining grapes gently into the top surface of the dough.
Place in a switched-off oven with a small pan of hot water below. Leave to proof for 1 hour until visibly puffed.
Remove the water pan. Preheat the oven to 350°F, static setting.
Brush the surface generously with 3 tbsp of olive oil. Sprinkle evenly with 4 tbsp of sugar.
Bake for 25 to 30 minutes until the surface is deep golden and the grapes are soft and caramelized at the edges.
Cool slightly in the pan. Cut into strips or squares and serve warm or at room temperature.
Store covered at room temperature. Portions can be frozen.
You made Schiacciata con l'Uva. Time to eat.
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The final sugar-and-oil brush before baking is not optional: it creates the caramelized crust that defines the dish. For seedless grapes, halve them before pressing into the dough to get the correct texture. Seeds are traditional in the original Canaiolo version; halving is the practical adaptation.
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