Harvest Time, sweet focaccia time grapes, between sweet and salty, healthy and easy to prepare. Focaccia, or crushed, Grape is a delicacy that comes from rural tradition: originally prepared with wine grapes during the vintage time, but you can do it with table grapes or even, If you like (I do!) with the Concord grapes. The only slight drawback is that this traditional flat bread is prepared with whole grapes, and then the stones you feel when you bite. If you prefer, you can cut every bean in half and remove stones.
The sweet raisin cake is really delicious: When I was growing up was one of my favorite snacks and I'm sure you'll love your children. Now that I am an adult, I suggest you enjoy this sweet focaccia grapes also as an accompaniment to cheese or meat dishes with pork and vegetables. As you will see, This focaccia I leave both doses with Brewer's yeast with natural yeast, but clearly times change to rise. I hope you like it! Is, since we are in harvest time, you can not prove MUSTARD GRAPE OF SICILY, a kind of grape pudding with cinnamon and nuts, delicious and refined, Obviously, all my SICILIAN RECIPES. Have a good day!
DOSES FOR PIE ROUND OF 28 CM IN DIAMETER:
500 grams of flour 00
8 grams of yeast, or 120 grams of yeast
320 ml of lukewarm water to yeast or 300 for the sourdough
a generous pinch of sea salt
50 grams of sugar for the dough
just enough sugar to sprinkle over the grape
1 kg of black grapes (from wine, from table, Isabella grapes ... your favourite)
2 Tablespoons extra virgin olive oil
oil to grease the Pan, to taste
To prepare sweet focaccia with grapes with brewer's yeast: dissolve the yeast in warm water (not hot, I recommend, otherwise kill the yeast!), then pour the mixture into a large bowl. Combine extra virgin olive oil, sugar, the flour and the salt and mix, first into the bowl and then on the work plan, until the mixture is smooth and elastic. Put the dough in a bowl aeded with oil, cover with a cotton towel moistened with hot water and let rise for an hour at room temperature.
To prepare the sweet focaccia with eggs with sourdough follow the same procedure, dissolving the yeast first in water and then combining and mixing the ingredients. In this case the first leavening will last until the volume of the dough is doubled, approximately three hours, at a constant temperature around 30°.
Meanwhile, peel off the grapes from the stalk and wash it well. Dry it carefully.
After the hour, your dough will be more than doubled in volume. Divide it into two parts (one slightly larger than the other) and cut two disks. Lightly oil a shallow baking pan (tart type) and cover it with the disc more often, then arrange over two thirds of the grapes and sprinkle with plenty of granulated sugar. Place over the second disk of dough. Cover again with the damp cloth and let rise again for an hour for the brewer's yeast, and again until doubling for the sourdough, about another two-three hours always at a constant temperature around 30°.
Preheat the oven at 200 degrees.
When the sweet focaccia with grapes will be high and well leavened, grease the surface with extra virgin olive oil and prick with a fork. Decorate with the remaining grapes and sprinkle again with granulated sugar. Bake for 45 minutes or until the surface is golden. Serve the sweet focaccia with warm or cold grapes. Bon appétit!