Schiacciata all'Uva (Grape Focaccia)
A sweet harvest focaccia at 70% hydration on a mostly all-purpose, partly whole-wheat dough, cold-fermented three days, studded with grapes and finished with olive oil, rosemary and sugar.
A sweet harvest focaccia at 70% hydration on a mostly all-purpose, partly whole-wheat dough, cold-fermented three days, studded with grapes and finished with olive oil, rosemary and sugar.
Ingredients
Method
Mix the all-purpose and whole-wheat flours with the water, yeast, salt and olive oil into a dough.
Refrigerate the dough for 3 days to develop flavor.
Bring it out to sit at room temperature for about 3 hours, then spread it into the pan.
Press seedless red grapes well into the dough, then drizzle with olive oil, scatter rosemary, and sprinkle generously with sugar.
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