Recipe Overview
This Florentine sweet focaccia is made with red grapes, olive oil, sugar, eggs and anisette seeds. It is a rustic harvest bread with the soul of Tuscany: simple dough, seasonal fruit and the perfume of the forno.
Chef Notes
Use ripe grapes with good sweetness and flavor. The grapes should be generous enough to create juice during baking, but not so wet that the dough becomes heavy.
Linked Base Preparation
For a future aromatic variation, connect this recipe to the Traditional Biga Starter to deepen fermentation flavor.
Ingredients
Base 1× = one full sheet pan.
- Flour: ≈ cups
- Water: ≈ cup
- Yeast: fresh yeast ADY ≈
- Olive oil: ≈
- Grapes, seedless red: ≈
- Sugar: ≈
- whole eggs
- Sea salt dough about , plus more for finishing
- Anisette seeds
Preparation
- Mix 400 g flour with yeast dissolved in water and olive oil. Add about 6 g sea salt and mix to form dough.
- Cover and rise about 1 hour at about 80°F.
- Return to mixer. Add sugar, eggs and remaining 300 g flour. Mix until gluten develops again.
- Rise another 1 hour. Divide in half. Roll one piece into an oiled sheet pan; top with halved grapes and sugar.
- Roll the second piece and place on top. Seal edges. Oil the surface and add more grapes and anisette seeds.
- Proof about 1 hour. Dock with a fork, dust with sugar and bake at 300°F for about 24 minutes, using low fan if convection.
Service Suggestions
- Serve warm or room temperature as a harvest dessert bread.
- Pair with espresso, Vin Santo or a light dessert wine.
- Cut into squares for a buffet, brunch or Tuscan seasonal menu.
Dietary / HACCP Notes
- Contains gluten and eggs.
- Use clean, well-washed grapes.
- Cool before cutting so the grape syrup can settle.
- Store covered; best enjoyed fresh.
Nutrition (per portion, estimate)
| Calories | ~280 kcal |
| Protein | ~6 g |
| Carbohydrates | ~48 g |
| Fat | ~8 g |
| Fiber | ~2 g |
| Cholesterol | ~35 mg |
| Sodium | ~160 mg |