Recipe: strawberry grape sweet focaccia
go to the galleryA delicious sweet stuffed focaccia. To be prepared with strawberry grapes or with other seasonal fruit. It will surely conquer the little ones.
The idea is inspired by the traditional Tuscan “schiaccia o ciaccia” with strawberry grapes, a delicious sweet focaccia stuffed with grapes. The format will conquer the little ones: to prepare with the children, eat as a snack, take to school and consume in little moderation.
You can vary and use white or black grapes, fill the focaccia with other seasonal fruit and perfume with cinnamon, vanilla or aniseed.
Time: 30 minutes preparation + 2 hours of leavening
Cooking: about 20-25 minutes
Ingredients
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200 g of 00 flour
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300 g of manitoba flour
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12 g of dry brewer's yeast
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180 g of sugar (white and mixed cane)
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500 g of strawberry grapes
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1 teaspoon of acacia or wildflower honey
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120 ml of milk
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lukewarm water to taste
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a pinch of salt
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extra virgin olive oil
Method
Dissolve the yeast with a teaspoon of honey and two or three tablespoons of warm milk. Let it rest for a few minutes, then pour it into a bowl with the flours and two thirds of the sugar. Add the rest of the milk, a couple of tablespoons of oil and a pinch of salt. Start working the dough and, if necessary, add warm water, until you get a soft but compact ball.
Let the dough rise covered with a damp cloth in a warm place (for example the oven at about 35 °) for a couple of hours. Then take the ball back and divide it into several parts. Some smaller, one larger. Make round scones from the balls and two small ears for the little bear face. Press with your thumb to draw eyes and mouth, pour a little oil and place the grapes. Sprinkle with sugar.
With the rest of the dough, obtain two layers: place the first on baking paper, pour a drizzle of oil, fill with the grapes, sprinkle with sugar and close with the second layer. Wet with a drizzle of oil, sprinkle with sugar again.
Bake in the oven at 200 ° for 20-25 minutes.
Miralda Colombo, journalist and blogger, has a mission for mymodernparents.com: to develop recipes for healthy and complete dishes that appeal to children and adults alike. Miralda has a blog www.ilcucchiainodialice.com born on the occasion of the weaning of her daughter Alice and which gave rise to the children's cookbook "The spoon", ed. Gallucci.Cevì (Cecilia Viganò) is an artist, photographer and illustrator graduated from the Brera Academy. She takes photos and illustrates Miralda's dishes to show mothers that with a touch of creativity and imagination even the simplest recipes can become tastier. Because her eye wants her part too.
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