Focaccia all’Uva – Grape Pie

focaccia all uva

Today I will show you an unusual foccacia; a sweet one!

This Tuscan (from Toscana, Italy) pie is prepared with already fermented bread dough (or pizza dough) and it is topped with “uva fragola” or other kind of dark grapes.

In Toscana you can find a lot of different focaccias, topped in different ways. In addition you can find other synonyms for focaccia: ciaccia, stiaccia or schiacciata.

You can prepare this recipe simply with ready dough or you can prepare it as I suggested.

As I had my ingredients ready I found that it would be nice to try some variations with the ingredients I had on hand for this reason I prepared small focaccias and I topped as you can see in the recipe.

The traditional recipe (I will post it here as well).

You need:

Bread dough:

  • 500 g flour
  • 12 g fresh yeast (or 1 teaspoon instant dry yeast)
  • 1/2 teaspoon salt
  • 300 ml water, lukewarm

Additional:

  • 8 tablespoons olive oil
  • 500-800 g grapes, washed, use only healthy and ripe berries
  • 100 g sugar
  • 1 tablespoon
  •  fresh rosemary chopped (optional) or pine nuts (optional)

Preparation:

For small focaccias:

  1. To proof and dissolve the yeast: take half cup of water, add 1 tablespoon flour and yeast. When it begins to risen and make bubbles the yeast is ready to use.
  2. Place flour and salt in bowls, add water and yeast mixture. Stir with a spoon and knead until soft for about 10 minutes.
  3. Cover and let rise until doubled.
  4. In the meanwhile prepare the ingredients for the topping.
  5. Grease you baking tray with olive oil.
  6. Roll out (or simply flatten it with your hands) the dough into portions (size up to you), place it on the tray. You can also prepare a single big focaccia (see my notes down)
  7. Top the dough with grapes. Press the grapes in the dough.
  8. Sprinkle rosemary and drizzle with olive oil.
  9. Top with the sugar.
  10. Let rest to rise until doubled.
  11. Bake at 220°C for about 30 minutes or until golden brown.
  12. Enjoy still warm or cold.

For a traditional big focaccia:

  1. To proof and dissolve the yeast: take half cup of water, add 1 tablespoon flour and yeast. When it begins to risen and make bubbles the yeast is ready to use.
  2. Place flour and salt in bowls, add water and yeast mixture. Stir with a spoon and knead until soft for about 10 minutes.
  3. Cover and let rise until doubled.
  4. In the meanwhile prepare the ingredients for the topping.
  5. Grease you baking tray with olive oil.
  6. Dived the dough into two portions and roll them out on a floured surface (size about 25 to 35 cm).
  7. Place the dough on the tray, add half of the grapes and 2 tablespoons sugar. Cover with the second sheet dough, top with the remaining grapes.
  8. Sprinkle rosemary and drizzle with olive oil.
  9. Top with the sugar.
  10. Let rest to rise until doubled.
  11. Bake at 220°C for about 50 minutes or until golden brown.
  12. Enjoy still warm or cold.

Variations:

Cacio e pere: Sliced pears, parmesan cheese slices and green pepper corns preserved in brine

Mele piccanti: sliced apples, red pepperoncino slices and capers

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