Tuscan Grape Focaccia Recipe
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Tuscan Grape Focaccia Recipe
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Grape Focaccia is a sweet focaccia with a sugary crust on the surface and juicy grapes inside: a real goodness! It's an ancient Tuscan recipe made with bread dough, black grapes, extra virgin olive oil and sugar.The bread dough acts as a base and cover, meanwhile the grapes are placed as a filling and on the surface. The result is therefore two layers of soft focaccia and two layers of grapes.
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Ingredients
- 500 g flour - 3 ⅓ cups
- 250 ml water - 1 cup, warm
- 4 tablespoons granulated sugar
- salt - a pinch
- 6 tablespoons olive oil - extra virgin
- ½ tablespoon yeast - dry brewer's yeast or active dry yeast
- 1 pound grape - black grape such as Concord Grape, Isabella Grape or Wine grape
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Instructions
- Stir together the yeast and 50 ml (about ¼ cup) of warm water. Melt well the yeast then set aside. Meanwhile, place the flour in a large bowl or on a pastry board. Pour in the center the yeast dissolved in the water.
- Add a pinch of salt, 1 tablespoon of sugar and the remaining ¾ cups of water.
- Start kneading with your hands. You need to obtain a smooth, soft and elastic dough. If you use a KNEADING MACHINE, pour the ingredients into the bowl of the machne in the same sequence. Knead the first 2 minutes with the leaf accessory and then with the hook. Knead the dough at low speed until it forms a ball that detaches from the walls of the mixer bowl.
- Put the dough ball in a rather large bowl greased with a little bit of oil and cover it with plastic wrap or a cloth. Let the dough rise at room temperatire until doubled in volume. It will take about 1 hour and a half.
- While the dough is rising, you can start to prepare the grapes. Wash and dry them. Then gently remove the grapes from the bunch and keep them aside.
- Take the dough again and add 4 tablespoons of extra virgin olive oil.
- Knead it for a couple of minutes. Now divide the dough into two parts.
- Roll out the two parts of dough separately with the help of a floured rolling pin. Line the bottom of the baking sheet with parchment paper. Then put down the first focaccia dough.
- Spread the grapes on the surface, pressing them lightly. Sprinkle with a spoonful of sugar and a spoonful of oil. To spread the oil evenly over the entire surface, we recommend using a kitchen brush.
- Cover with the second layer of focaccia dough. Press the side edges well with your fingers to close the focaccia on every side.
- And again distribute the grapes, another tablespoon of sugar and another tablespoon of oil. Don't worry if you can't get the dough right up to the edges of the pan. When the dough has finished rising it will increase in volume and you can lay it out better with your hands.
- Cover with a cloth and let it rest for 30 minutes to finish rising. After these minutes, the dough will have increased a little more and, with your fingertips, you can lay it out better, covering the whole baking sheet. Bake in a preheated oven at 180° C (350 F) for 45 minutes.
- Tuscan Grape Focaccia is ready, fragrant and tasty. Let it cool before serving.
Nutrition Information
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Serving
100g
Calories
383kcal
(19%)
Carbohydrates
64g
(21%)
Protein
7g
(14%)
Fat
11g
(17%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Sodium
4mg
(0%)
Potassium
178mg
(5%)
Fiber
2g
(8%)
Sugar
15g
(30%)
Vitamin A
37IU
(1%)
Vitamin C
2mg
(2%)
Calcium
16mg
(2%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Serving | 100g | |
| Calories | 383kcal | 19% |
| Carbohydrates | 64g | 21% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Sodium | 4mg | 0% |
| Potassium | 178mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 37IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 16mg | 2% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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