FOCACCIA UBRIACA

Vegan  

Ready in 30 Min + Dough Rising Time | Serves 4-5


Ingredients

300g Organic Wholemeal Flour, Rollermilled

150g Organic Spelt Flour, White, Mini-pack

½ sachet (9g) Organic Dried Yeast

20g Organic Coconut Oil, Virgin Cold-Pressed

300ml grape juice

1 teaspoon Natural Sea Salt

⅓ cup Organic Olive Oil, Extra Virgin Cold-Pressed

FOR THE TOPPING

200g grapes

50ml grape juice

30g Private: Organic Panela Sugar

Method

This dough is quite soft, so it is better to mix in a bowl using a wooden spoon.

Mix together the flours with the yeast, coconut oil and the grape juice for 5 minutes. Add the salt and mix again for a further 5 minutes. Pour in olive oil and turn the dough around a couple of times (no need to fully combine). You will notice the dough consistency change. Cover with plastic wrap and allow the dough to rise at room temperature for 2 hours, or until it doubles.

Grease a 30 cm x 40 cm baking tray (for a thin crust focaccia) and pour in the dough. Grease your hands with oil and spread the dough evenly. Allow the dough to rise in the tray for 30 minutes.

Preheat oven to 220°C.

Soak grapes in a mixture of the grape juice and panela sugar for a few minutes. Spread on top of the risen dough.

Bake focaccia for 20 minutes. Serve warm.

 


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