Grape focaccia from Romagna recipe
Its semi-sweet dough works well with sweet and savory flavors. You can serve it at the end of a meal with sweet wine or on the appetizer board with cold cuts and cheeses.
Servings 8 serves
Equipment
- 20cm rectangular baking pan; or 25 cm diameter
Ingredients
- 400 g red wine grapes or Concord grapes
- 25 g fresh brewer's yeast or one sachet of brewer's yeast
- 5 g honey
- 300 ml lukewarm water
- 200 g whole wheat flour
- 300 g all-purpose flour
- 30 g olive oil
- 5 g salt
- 50 g brown sugar + 3 tablespoons to dust the surface
- 1 grated lemon zest
- to taste dried thyme optional
Instructions
- Wash and drain the grapes and set aside.
- Crumble the yeast cube.
- Stirring with a metal teaspoon, dissolve yeast and honey into 100 ml warm water.
- In the mixer's bowl, mix the dry ingredients except the salt.
- Add the yeast dissolved in water and olive oil to the flour.
- Start kneading with the dough hook and add 200 ml of warm water a little at a time.Kitchen Note: the dough should be soft and sticky; if you do not need it, do not use all the water. If, on the contrary, more is needed, add a tablespoon at a time.
- Also, add the salt and knead for about 10 minutes more.
- Cover the bowl with plastic wrap and let it rest for an hour.
- Divide the dough in half.
- Lightly oil the baking sheet. Transfer half of the dough to the pan and gently press it out to fill it.
- Drizzle 2 tablespoons of olive oil and 2 sugar over the dough and arrange the grapes across its surface. Gently press the grapes down into the dough.Sprinkle with grated lemon zest.
- Roll out the other piece of dough and cover the cake.
- Seal the edges of the cake with your fingers and prick the surface with a toothpick.
- Sprinkle the surface with sugar, olive oil, and, eventually, grated lemon zest or dried thyme.
- Cover with a kitchen towel and let rest for another hour.
- Bake in a preheated oven (190C degrees/374F) for 30-40 minutes or until golden brown.
- Let cool out of the oven before serving.
- Store any leftovers, well wrapped, at room temperature for a couple of days; freeze for longer storage.