The recipe for grape focaccia with sourdough. The grape focaccia is also known as ciaccia all'uva or schiacciata all'uva. The classic recipe includes brewer's yeast, white sugar and soft wheat flour 00. We have modified the recipe by choosing natural leavening with sourdough and ingredients as little refined as possible. You will get a grape focaccia that you can enjoy as a snack or breakfast. Here are all the ingredients and the procedure.
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La grape focaccia it is also known as ciaccia all'uva or schiacciata all'uva. The classic recipe includes brewer's yeast, white sugar and soft wheat flour 00. We have modified the recipe by choosing natural leavening with the mother pasta e ingredients as little refined as possible.
You will get a grape focaccia that you can enjoy as a snack or breakfast.
Here are all the ingredients and the procedure.
120 gr of solid sourdough
100 grams of spelled flour
About 70 ml of warm water
For the focaccia base:
500 grams of spelled flour
3 tablespoons of extra virgin olive oil
1 pinch of whole sea salt or pink Himalayan salt
For the grape filling:
1 bunch of black grapes or strawberry grapes
2 tablespoons of maple, rice or agave syrup
1) Cool the sourdough. Remove it from the storage container and transfer it to a bowl. Pour about half a glass of warm water and work it with your fingers or a spoon until it dissolves. Gradually add the flour and start kneading until the sourdough returns to the initial consistency. Break it down into two equal parts and put one in the refrigerator in the original container. Leave the remaining part of the sourdough, which will be the yeast for your focaccia, in the bowl and allow half an hour to pass before starting the dough.
2) For the dough, use a large bowl. Gradually add the flour, a pinch of whole salt or pink Himalayan salt, extra virgin olive oil and enough water to obtain a soft dough, easily workable and non-sticky, typical of focaccia. Knead vigorously with your hands and let rise in a bowl covered with a cotton cloth and away from sudden changes in temperature until doubled in volume. You can use the trick of the dough ball in a glass of water: when it comes to the surface here is the indication that the leavening is finished (or almost). Calculate a long rest, even 6-8 hours as it is natural leavening.
3) After rising, divide the dough into two equal parts. Oil the bottom of a round pizza pan and roll out the first part of the dough with your fingers. Place the grapes after washing and drying them. If they are large berries, first divide them in half and if you want to eliminate the seeds. Sprinkle with a spoonful of the chosen natural sweetener. For convenience, roll out the other half of the dough into a second round pan of the same size as the first. Flour the bottom, arrange the dough to create a disc, lift it gently and place it on the focaccia with grapes. Join the edges well and distribute more grapes and a spoonful of the chosen natural sweetener on the focaccia.
4) If you want, you can sweeten the dough by adding a little of your chosen sweetener to the ingredients, along with the flour, during preparation. When you have finished preparing the focaccia, you can bake in the oven at 180 degrees for about 35 minutes, until golden brown.
(Texts and photos)
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