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Crushed with gluten-free grapes

ingredients

servings

10

buckwheat flour

50 grams

Glutenfree flour for bread and oven products

400 grams

Water

300 grams

Fresh brewer's yeast

8 grams

Honey

1 teaspoon

Extra virgin olive oil

2 spoons

Salt

2 grams

Grapes

600 grams

White sugar

6 spoons

Extra virgin olive oil

to taste

Salt

to taste

Bakery products from Italy - Toscana

Crushed with gluten-free grapes

Crushed with gluten-free grapes

vegetarian

ready in

3 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Crushed with gluten-free grapes

In Tuscany and in particular in Florence these days the bakeries are full of crushes with grapes, it is typical of this period of harvest. I have beautiful memories of great eaten as a child, the sweet taste of strawberry grapes inside the focaccia is something irresistible! And today as soon as I saw the strawberry grapes from the greengrocer I could not resist ... and here is my gluten free version

Crushed with gluten-free grapes step 1

step 1

Dissolve the yeast in the water with a teaspoon of honey. Leave to work for a few minutes, then add all the flours and start kneading well until you get a compact but soft dough. Add the oil and finally the salt.

Crushed with gluten-free grapes step 2

step 2

Continue to knead for a few minutes. Transfer the dough into a bowl and leave to rise for about 2 hours or until doubled.

Crushed with gluten-free grapes step 3

step 3

After the rising time, turn the dough upside down on a lightly floured surface with the rice flour. Take two thirds of the dough and with lightly floured hands spread it well in a rectangular pan.

Crushed with gluten-free grapes step 4

step 4

Spread over half the grapes of the washed grapes, I divided them in two and I also removed some seeds, but it is only personal taste. Sprinkle the grapes with two tablespoons of sugar, a few pinches of salt and a drizzle of oil.

Crushed with gluten-free grapes step 5

step 5

Take the remaining portion of dough and spread it with your hands on a sheet of floured baking paper, the same size as the pan.

Crushed with gluten-free grapes step 6

step 6

Turn the baking paper over the grapes to cover the whole pan with the dough. Match the edges and close well so as not to let the juice out. Cover the pan with a cloth and let it rise in the oven for another hour.

Crushed with gluten-free grapes step 7

step 7

Turn on the oven at 220 degrees. Spread the remaining grapes on the surface of the focaccia, crush lightly with your hands, sprinkle with the remaining sugar, a few pinches of salt and a drizzle of oil.

Crushed with gluten-free grapes step 8

step 8

Bake for 10 minutes at maximum power, then lower the temperature to 180 degrees and continue cooking for another 30 minutes or so, until it is beautifully colored. Eating hot, warm, cold ... it's always good !!!

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