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
Per preparare la focaccia dolce all'uva con il lievito di birra: sciogliere il lievito nell'acqua tiepida (not hot, I recommend, otherwise kill the yeast!), then pour the mixture into a large bowl. Unire l'olio extravergine di oliva, 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. Mettere l'impasto in una ciotola unta di olio, coprire con un telo di cotone inumidito con acqua calda e lasciare lievitare per un'ora a temperatura ambiente.
Per preparare la focaccia dolce all'uova con il lievito madre seguite lo stesso procedimento, dissolving the yeast first in water and then combining and mixing the ingredients. In questo caso la prima lievitazione durerà fino al raddoppio del volume dell'impasto, approximately three hours, at a constant temperature around 30°.
Meanwhile, staccare l'uva dal raspo e lavarla bene. Dry it carefully.
Trascorsa l'ora, your dough will be more than doubled in volume. Divide it into two parts (una leggermente più grande dell'altra) and cut two disks. Lightly oil a shallow baking pan (tart type) and cover it with the disc more often, quindi disporvi sopra due terzi dell'uva e spolverizzare con abbondante zucchero semolato. Place over the second disk of dough. Coprire nuovamente con il canovaccio umido e lasciare lievitare ancora per un'ora per il lievito di birra, 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.
Quando la focaccia dolce all'uva sarà alta e ben lievitata, grease the surface with extra virgin olive oil and prick with a fork. Decorare con l'uva rimasta e spolverizzare nuovamente con lo zucchero semolato. Bake for 45 minutes or until the surface is golden. Servire la focaccia dolce all'uva tiepida o fredda. Bon appétit!