Spelt flour focaccia with Canaiolo grapes
Here's a typical focaccia from the grape harvest, at the end of September, and this focaccia is made exclusively with Vaianino Farro Flour. The farro focaccia with Canaiolo black grapes turned out delicious, perhaps because the flour is produced on site, perhaps because the grapes are produced on site. In short, it's simply delicious; try it and believe it.
INGREDIENTS
- 1000 g of Vaianino Organic Spelt Flour
- 1000 g of organic Canaiolo grapes
- 600 dl of water at room temperature
- 4 tablespoons of Vaianino organic extra virgin olive oil
- 2 sachets of dry brewer's yeast (dosage for 1 kg of flour)
- Sugar to taste
PREPARATION
In the bowl of a stand mixer, combine the spelt flour, 4 teaspoons of sugar, and the dry yeast. Pour in the water and oil, and turn the mixer on with the dough hook attachment. When the dough has a smooth and elastic consistency, which should take about 10-15 minutes, remove the dough and place it in a covered bowl to rise. This should take about 2 hours; it should double in size.
Wash the Canaiolo grapes and separate all the berries; you should have about 1 kg of grapes. Remove the dough from the container and divide it into two equal portions. Using a rolling pin, roll out each portion until it's 1 cm thick.
Oil a baking sheet, lay out one of the two sheets of pastry and cover it with more than half of the grapes, sugar to taste, and a drizzle of oil. Cover everything with the other sheet of pastry, on which you should arrange the remaining grapes. Dust with sugar and drizzle the surface with another two tablespoons of oil.
Bake for 40 minutes in a preheated oven at 180° fan assisted.
