In Tuscany, September and October have a single sweet focus: grapes. While wine is the concentrate of the season, grapes are delicious in their own right. In traditional Tuscan recipe pan con l’uva, time is taken to prove the perfect bread dough sandwiched and topped with the sweetest seasonal black grapes, Sangiovese or Merlot, Malvasia Nera or Canaiolo.
Buon appetito!
Pan con l’uva
(Grape bread)
400g flour
20g brewer’s yeast
extra-virgin olive oil
200ml water, more if needed
2 bunches of black grapes
150g sugar
ph. @marcobadiani
Method
First of all, make the bread dough.
Sift the flour on to a counter and make a well in the centre. Dissolve the yeast in a few tablespoons of warm water with a few tablespoons of olive oil.
Begin kneading, adding a few tablespoons of warm water at a time, depending on how crumbly and hard the dough is. Continue kneading until it forms an elastic ball that isn’t too sticky.
Put the dough ball in a bowl greased with oil, cover with a cloth and leave it to rise for about 1 hour 30 minutes.
After 90 minutes, the dough should have doubled in size.
Knead the dough again, adding a tablespoon of oil and leave it to rise for about another hour.
After the second rising, knead the dough quickly, divide into two equal parts and roll one part out on a deep round 30-cm baking tray greased with oil.
Scatter half of the grapes and half of the sugar over the dough.
Roll out the remaining dough and place it on top of the grapes and sugar, sealing the edges well.
Sprinkle the remaining grapes on top and press them down into the dough, sprinkle with the sugar and drizzle with a little oil.
Leave to rise for another hour. Bake in a preheated oven at 190°C for at least 40-45 minutes until golden and shiny on top.
Serve warm or at room temperature.
