Prep Time:20 Cook Time: 50
Ingredients:
3/4 tbsp yeast
1/2 cup warm water
235g bread flour
3 tbsp crunchy sugar
1/2 tsp salt
4 tbsp olive oil
1 carton concord grapes
Directions:
Recipe based on Italy magazine 3/4 tablespoon yeast dissolved in 1/2 cup warm water Put into 235g bread flour with 3tbsp crunchy golden sugar, 1/2 teaspoon salt and 4 tablespoons olive oil Knead and then let sit in oiled bowl for 1 hour Wash and dry a carton of Concord grapes and poke less than half or so with a fork Split dough into just slightly uneven halves, use small half first roll out thin. Generously!!! olive oil pan and lay small dough half in it, do olive oil (just a pass over) on top then half grapes with 4 tablespoons crunch sugar and a bunch of fennel seeds sprinkled Roll out remaining dough and repeat. Bake at 350 convection for 50 mins turning halfway
Tags:
italian
fall