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Pan Con L'uva

Pan Con L'uva

By Tyler Sanchez
0’ Prep time
45’ Cook time
45’ Total time
388 Calories
10 Serving

Summary

If you want to add more dairy free, lacto ovo vegetarian, and vegan recipes to your repertoire, Pan Con L'uva might be a recipe you should try. One portion of this dish contains about 6g of protein, 12g of fat, and a total of 389 calories. This recipe serves 10. For 79 cents per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe from Foodista has 1 fans. Not a lot of people really liked this side dish. If you have caster sugar, extravergine olive oil, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 60%. This score is pretty good. Schiacciata Con L'uva, Focaccia with Grapes (Schiacciata con L'uva), and Grape and Grappa Focaccia (Schiacciata con l'uva) Recipe are very similar to this recipe.
Tyler Sanchez 0 Followers

Step by Step

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Step 1

Wash and clean grapes. Preheat oven to 180°C (about 350°F).
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Step 2

Pour flour directly onto a smooth surface (marble or glass). Make a hole in the center and crumble yeast into it together with a pinch of salt. Add little water. With your forefinger start turning ingredients around so that a little dough ball is formed (remaining flour will be all around). Little by little add small amounts of water and knead with a finger. When the dough ball is pretty big, start kneading using both hands until dough is soft and smooth. At this point, gradually add four tablespoons of sugar and four tablespoons of oil. If dough is too dry, add a little more water; otherwise, if it’s too damp, add a little flour.
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Step 3

Form a ball with dough and let it rise at room temperature for about an hour wrapped in tea cloths (rising depends on temperature: it can take half an hour in summer or up to an hour and a half in winter).
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Step 4

When the dough has become twice its size, split it into 1/3 and 2/3 parts. Roll out 2/3 of dough with a rolling pin directly onto baking paper (that will be placed over a baking sheet). Riddle the sheet of pastry with a fork so that it won’t swell during baking. Spread over about 1,1-1,2 kg of grapes; drizzle two tablespoons of oil and sprinkle with 2 tablespoons of sugar and 1/2 teaspoon of aniseed. Roll out the remaining 1/3 dough and lay it over grapes. Fold the pastry edges up to ‘close’ the cake. Spread the remaining grapes, drizzle two tablespoons of oil and sprinkle with four tablespoons of sugar and 1/2 teaspoon of aniseed. Bake for about an hour.

Ingredient

  • table salt
    table salt
    10
  • water
    water
    200 milliliters
  • olive oil
    olive oil
    8 tbsps
  • sugar
    sugar
    125 grams
  • dry yeast
    dry yeast
    25 grams
  • wheat flour
    wheat flour
    450 grams
  • grapes
    grapes
    1 kilogram
  • anise
    anise
    1 teaspoon

Nutrition Facts

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