A sweet Italian-Focaccia with grapes

We offer a seasonal recipe baking, which can be made only in the season of grapes, from the black grapes used to make wine. Table grapes not suitable for this, as well as green. Ideal — grapes "Isabella" black and flavored or other varieties of black wine grapes.

The birthplace of this sweet bread — Florence, which, in turn, is famous for the cultivation of grapes and fine wine. It is prepared in the season of gathering the grapes from the variety "Canaiolo", which is considered to be of little use in winemaking but is ideal for this bread, as it has a unique taste and aroma. In the preparation of this bread is all very simple, namely yeast dough for pizza or Focaccia, grapes, sugar, olive oil. Simple and delicious.

 

INGREDIENTS:dry Yeast — 5 g.

Sugar — 100 g

Wheat flour — 400 g

Olive cold-pressed oil — 80 ml.

Salt — ½ tsp

The dark grape — 300 g

METHOD OF PREPARATION:

Water (200 ml) are mixed with yeast and sugar (30 g).

Pour the flour in a deep bowl and bore a small hole in the middle, pour it with water with yeast and begin to knead the dough. The amount of water can vary, as everything depends on the quality of the used flour. The dough should be soft.

Once all the ingredients are gathered into a ball, add olive oil (40 ml) and continue to knead the dough, until it is completely absorb oil.

The oil is absorbed, then add salt, just sprinkle it around the dough and the dough then continue to knead the dough and gather salt from the table. Knead 10 minutes, the dough should be smooth and elastic.

Put the dough in the pan in which we started the dough, cover with film and allow to rest in a warm place for about an hour, it is during this time should increase in volume twice.

Rested divide the dough into two parts.

The first piece is rolled, put on the bottom of the form (28 cm), which we previously smeared with olive oil. Over the dough spread half of the grapes and sprinkle with sugar (35 g).

Roll out second piece of dough and spread it over the grapes, brush with olive oil (40 ml).

Again over the dough spread the remaining half of the grapes and sprinkle with the remaining sugar (35 g). Cover with film and allow to rest for 30 minutes, the dough should "rise" to the edges of the form.

Bake at 180 degrees for approximately half an hour.

Bon appetit!

 

Source: koko.by

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