Wood Stone Ovens

A collection of recipes for your Wood Stone equipment.

Sweet Italian Bread - Schiacciata

Makes 1 ea. 28-oz. loaf Traditionally known as Schiacciata, this Tuscan sweet bread unites roasted grapes and blue cheese, a marriage of sweet tang and a savory creaminess. When dimpling the stretched dough with your fingers, it’s good to be a bit aggressive—this process allows you to de-gas part of the dough while preserving gas in the non-dimpled sections, and prevents the dough from puffing into a pita.


  • 8 oz. seedless red grapes
  • 1 ea. 28-oz. Wood Stone Dough ball
  • 1 tsp. cinnamon
  • 1 tsp. sugar
  • 4 oz. fromage blanc
  • 2 oz. blue cheese, crumbled


  1. Oven Temperature: 570-600 degrees
  2. Arrange the grapes in a shallow roasting pan. Place the pan in the raw landing zone and roast, rotating once, until the grapes begin to hiss and wrinkle. Remove the pan from the oven.
  3. Hand stretch the dough ball to a size of about 8 X 16-in. Dimple (finger dock) the freshly stretched dough using your fingertips.
  4. With a spoon or small spatula, spread the fromage blanc evenly over the stretched dough, to within a ½-in. of the edge.
  5. Combine the cinnamon and sugar and sprinkle half of the mixture evenly over the dough.
  6. Add the braised grapes, remaining cinnamon sugar, and crumbled blue cheese.
  7. Bake the dough in the raw landing zone until golden brown on the side closest to the fl ame. Rotate into the finishing zone, watching the top and bottom closely.
  8. Remove the bread when the top and bottom of the bread are both evenly browned. Transfer to a screen to cool. After a few minutes, transfer to a bread board with a serrated knife.