GRAPE FOCCACCIA or SCHIACCIATA ALL’UVA

Grapes

This month the theme for The Heart of the Matter is Baking, read all about it over at Joanna’s Food or here. Joanna has asked for inspiration but also help to make it easier for her to make cakes and cookies and I hope we are in many who wants to help her. My entry is a mix between cake and bread and it’s a traditional Italian autumn dish, every year I make it once or twice in this period. This time I did make it a little healthier by using farro or emmer flour but on the whole it is a very healthy cake because you use only a little olive oil and not that much sugar, the grapes are sweet enough in themselves you see. The grapes have to be small and sweet and remember that it is important to use a very good extra virgin olive oil when you make it! You can use a part of your normal bread dough if you want, there’s really no need for an exact recipe but here you have one anyway, this is the one I baked this morning:

GRAPE FOCCACCIA or SCHIACCIATA ALL'UVA

GRAPE FOCCACCIA or SCHIACCIATA ALL'UVA

GRAPE FOCCACCIA or SCHIACCIATA ALL’UVA

700 g/1: 8 3/4 oz grapes, preferably blue ones that you make wine with but Concord grapes works too. Even normal ones works as long as they are sweet!
12 g yeast, live one
3 tblsp sugar
1 pinch salt
300 ml/ 1.3 cup water
250 g/ 8 7/8 farro or emmer flour
200 g/ 7 oz bread flour
Extra virgin olive oil

- Crumble the yeast, sprinkle the sugar over it and then leave it to dissolve, it takes 3-4 minutes. Add the salt and the finger warm water, stir until it’s all dissolved.
- Add the flour and work the dough for 8-10 minutes. Leave it to rise for about 2-3 hours.
- Take up the dough and roll it out on a table. It has to be bigger than the form you are going to use so that you can fold the dough in order to close the grapes inside it.
- Grease a oven-proof form of some sort with a couple of tablespoons of olive oil, put the dough in it, letting some of it hanging over the edges.
- Put 2/3 of the grapes in the form and then you fold the edges over them, closing it almost like a bundle.
- Put the remaining grapes on top and then sprinkle 2-3 tablespoons sugar over it. Done that you drizzle 2-3 tablespoons of extra virgin olive oil over the surface.
- Bake in 200°C/ 390°F for 20-30 minutes or until it’s nice and golden.

Other foccaccias I have made:
FOCACCIA DI FARINA DI CASTAGNE CON PINOLI E SEMI DI FINOCCHIO or CHESTNUT FOCCACCIA WITH PINE NUTS AND FENNEL SEEDS

FOCACCIA DOLCE CON MIRTILLI E PINOLI or SWEET BLUEBERRY AND PINE NUT FOCCACCIA

FOCACCIA DOLCE CON FICHI E SEMI DI FINOCCHIO or SWEET FOCCACCIA WITH FIGS AND FENNEL SEEDS


FOCCACCIA CON AGLIO E ERBE or FOCCACCIA WITH GARLIC AND HERBS

GRAPE FOCCACCIA or SCHIACCIATA ALL'UVA

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