Bread with grapes (Pane con l'Uva, or Schiacciata con l'Uva) is a traditional Tuscan pastry typical of the harvest period. It is a dessert that is not sweet, unless you know it, and it is a very special experience to savour.
From the end of August to the beginning of October, the Tuscan bakeries prepare it daily, and it is a real pleasure to see this "schiacciata" with its intense purple color, due to the grapes, with lighter shades due to the mixture of the juice with bread dough.
The preparation is simple and uses ingredients always present in the homes of farmers of the past: bread dough, olive oil, sugar and black grapes.
According to tradition, the grapes used are of the Canaiolo variety, small and with many seeds, which give a crunchy texture and are also known for their anti-aging properties. However, for more demanding palates, there are more modern versions in which seedless grapes are used.

Mix the flour with the brewer's yeast dissolved in warm water, 100 grams of sugar and 2 tablespoons of extra virgin olive oil. Let it leaven for about one hour.

After leavening, divide the dough in half and flatten it, then place it in a well-oiled baking tray.

Add a layer of washed and dried grapes on the dough and then 2 tablespoons of oil and a few spoonfuls of sugar.

Roll out the other half of the dough, place it on top of the grapes and close the edges with your fingers.

Sprinkle the surface with additional sugar and a few spoonfuls of oil. Bake in the oven at 180°C for about one hour.

Bread with grapes (Pan con l'uva) is an extraordinary pastry that celebrates the Tuscan tradition and the harmonious combination of flavors.