Ingredients
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400 gr Flour "0"
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7 gr Brewer's yeast
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6 Tbsp Caster sugar
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4 Tbsp Extra Virgin Olive Oil
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200 ml Water
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2 bunches Grape
Directions
This is one of the typical recipes from rural traditional.
This cake was made during the grapes harvest in September, October, when after having spent a day gathering grapes women used them as the main ingredient to add to the bread dough made, as tradition requires, without salt!
The grape I use is Sangiovese, which is the major we use in Tuscany to produce our wines!
Steps
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1
Done
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Melt the yeast in half of the water. Put the flour in a bowl, add the yeast and the oil; knead adding the remaining water a little at a time. The dough should result not too hard not too soft. Knead for approximately 15 minutes until you have obtained a dough smooth and elastic. Put it in another bowl, cover it with a plastic film and let it leaven until doubled. |
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2
Done
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Pick up the dough and place it on a floured working board. Take the 2/3 and lay it out with your hands on a tray previously lined with baking paper. Grease it with oil. Cover the bottom and the edges. |
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3
Done
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Arrange the grape’s grains on the top to cover it completely and drizzle with 3 tablespoons of sugar and a splash of EVO oil. |
