Ingredients
700 g/1: 8 3/4 oz grapes, preferably blue ones that you make wine with but Concord grapes works too. Even normal ones works as long as they are sweet!
12 g yeast, live one
3 tblsp sugar
1 pinch salt
300 ml/ 1.3 cup water
250 g/ 8 7/8 farro or emmer flour
200 g/ 7 oz bread flour
Extra virgin olive oil
Preparation
- Crumble the yeast, sprinkle the sugar over it and then leave it to dissolve, it takes 3-4 minutes. Add the salt and the finger warm water, stir until it’s all dissolved.
- Add the flour and work the dough for 8-10 minutes. Leave it to rise for about 2-3 hours.
- Take up the dough and roll it out on a table. It has to be bigger than the form you are going to use so that you can fold the dough in order to close the grapes inside it.
- Grease a oven-proof form of some sort with a couple of tablespoons of olive oil, put the dough in it, letting some of it hanging over the edges.
- Put 2/3 of the grapes in the form and then you fold the edges over them, closing it almost like a bundle.
- Put the remaining grapes on top and then sprinkle 2-3 tablespoons sugar over it. Done that you drizzle 2-3 tablespoons of extra virgin olive oil over the surface.
- Bake in 200°C/ 390°F for 20-30 minutes or until it’s nice and golden.
