A traditional autumn snack in Tuscany, schiacciata celebrates the grape harvest by combining the popular Italian flatbread, focaccia with the last of seasons wine grapes. This is one of those simple dishes which is greater than the sum of it’s parts and a perfect long weekend breakfast.
The focaccia dough recipe I use is one I lifted and adapted from my lovely friend Celia over at Fig Jam and Lime Cordial. I went down the traditional route, using rosemary in mine but will be varying that with fennel seeds for my next batch, and served it with a big splodge of fresh goats curd and a generous drizzle of vinicotto. —Lambs' Ears and Honey