This focaccia is a recipe from gastronomic tradition of Tuscany. It is a recipe of peasant origins that was prepared on the occasion of the harvest. The realization is quite simple and with a few simple ingredients, fundamental is theblack grapes, originally the “canaiolo nero” variety was used which is a characteristic vine for its small black berries similar to strawberry grapes.
Time of realization : 40 minutes + rising times.
Degree of difficulty (1 to 5): 2
Pan 26 cm
Ingredients
150 g of 0 flour
75 g of 1 flour
70 g of refreshed solid sourdough
150 ml of water
20 g of sugar
15 ml of seed oil
½ teaspoon salt
½ teaspoon granular soy lecithin (optional)
Strawberry grapes and sugar to complete
Procedure for making Schiacciata with grapes
Half an hour before kneading, dissolve the lecithin in a cup of water taken from the total.
Start kneading by first stirring the yeast, lecithin, the remaining water, sugar and oil.
Add the flour and finally the salt. Lead to stringing.
Pirl the dough and place it to rise in a greased bowl for 2/3 hours at room temperature (25 ° C).
After this, put the bowl in the fridge for about 8 hours, then bring the dough back to room temperature and wait for it to double.
Once ready, spread the mass in a pan lined with parchment paper only on the bottom, while the edges should be lightly greased with butter.
Resume rising for about an hour, then sink the strawberry grapes into the dough.
Cover with a damp cloth and wait another half hour.
In the meantime, heat the oven in static mode to 180 ° C, before baking I vaporized water on the surface of the focaccia and sprinkled granulated sugar.
Cooking took place in just under 20 minutes.
The recipe was made by Elise Rossi
based on 2 Review (s)
