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Food and Recipes

Bordighera Baking Goddess: Diana Monaco makes...

FOCACCIA DOLCE ALL’UVA - Sweet Focaccia with Grapes


500g flour (preferably 250g Manitoba and 250g Type 00)
25g of brewer's yeast
Approx 200ml of water or 100ml water and the rest a mix of milk and water. Quantity depends on mixture consistency.
1 tablespoon oil
A bunch of black grapes and cluster of green grapes
Cane sugar for dusting
1 tablespoon of sugar
Pinch of salt


The process is simple:

1. Crumble the yeast in 100ml of warm water and add a spoonful of sugar, cover the container and leave preferably in a warm place, for about ten minutes.

2. When the yeast starts to foam, add to the flour and begin to knead, adding the tablespoon of oil and the water or water/milk a little at a time, until mixture is smooth and well blended. The amount of water depends on the consistency of the mixture. You are seeking to have a very soft dough.

3. Leave to rise in a bowl until the dough has doubled.

4. Add the salt and using a rolling pin, roll out two thin rectangles, one slightly larger than the other (in order to overlap).

5. Sprinkle the first rectangle with cane sugar and place the green grapes on the dough, leaving a border of about 2 cm. (If your grapes have seeds it is up to you if you wish to remove the pips.)

6. Place the other rectangle of dough on top and seal the edges well with your hands.

7. Place the black grapes on the surface, pressing gently into the dough.

8. Add another sprinkling of brown sugar and bake in the oven at 200°C for 40 minutes. When freshly baked out of the oven, brush the surface with a bit of butter.

This is a simple, light and seasonal recipe, and don't be surprising if after 5 minutes fresh from the oven, the focaccia will be all eaten!

Diana Monaco

Tuesday, 1 November 2016    Section: Food and Recipes
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