Italian Grape Bread (Focaccia with Grapes, Olive Oil and Pepper)

[Preparation]

Italian Grape Bread (Focaccia with Grapes, Olive Oil and Pepper)

Category: Yeast bread

Kitchen: italian

Ingredients
OPARA:
Flour	100 g
Water	125 ml
Dry yeast	8 -10 g
Granulated sugar	2 tsp
DOUGH:
Flour	370 g
Corn starch	15 g
Sugar	30 g
Apple puree (I have a pumpkin-pear-apple)	60 g
Olive oil	30 g
Water (had to be added)	30-40 ml
Salt	5 g
Raisins	100 g
FOR TOP:
Dark grapes with seeds	300 g
Anise seeds (I have fennel) in all olive oil	1 tsp
Freshly ground black pepper
Olive oil	30 ml
Sugar	2 tbsp. l.
Rosemary in all olive oil	1 tbsp. l. fresh or 1 tsp. dry

Cooking method

• Looking at the photo, you might think that this is a grape pie. But this is Italian bread, the recipe of which was proposed by A. Seleznev.
• In my opinion, this is a real Italian focaccia, with a completely incomparable taste. But since Seleznyov called it that, he probably knew what he was talking about. Bravo to Seleznev for this amazing recipe!
• Everything in the recipe is given in glasses and spoons. Ay-ay-ay Seleznev! I had to add water to the dough. So check the amount of water on the dough yourself, as the puree can be of different humidity.
• It's been a long time since we have eaten such delicious food! Rosemary, olive oil and grapes are a win-win combination in Italian cuisine. The aroma of fennel is barely perceptible, but it gives a rich taste, and black pepper sprinkled on top of the grapes gives a wonderful piquancy to the bread and goes well with the sweet and sour taste of baked grapes. Choose dark grapes, medium in size and always with seeds. It is in them that all the relish is. After baking, they become less hard and crunch pleasantly on the teeth, enriching the whole bouquet with a tart aftertaste.
• The bread is delicious and healthy!
• 
• Preparation
• Pour all the olive oil (60 ml) into a small saucepan, add crushed fennel seeds and rosemary to it. Warm up over low heat for 2-3 minutes. Then half of this amount will go into the dough. And half we use to flavor grapes. To do this, closer to molding the bread, cut the grapes into halves and fill it with half a mixture of olive oil, fennel and rosemary.
• Pour the raisins with hot water for 15 minutes, then drain and dry.
• 
• Cooking dough
• - We mix everything for the dough, cover and leave in a warm place for 20-40 minutes. The dough should fit well, be covered with large playing bubbles.
• 
• Dough
• - Mix the dough, flour, starch, fruit puree and let stand for 10 minutes. Then we begin to knead, gradually introducing sugar, salt, olive oil mixed with fennel and rosemary. We stir for 8 minutes at low speed, until the coercum develops and a rather dense bun is formed. Let it come up once.
• - Knead the dough and add the raisins dusted with flour.
• 
• - We leave the dough to come up again, then carefully take it out on the board, stretch it into a rectangle to fit the shape - 30x25 or 28x 23, like mine, then the bread will be higher. Press the dough well and make small indentations straight with your fingers across the entire surface so that the grapes and oil do not roll to the edges.
• -Put the grapes with the cut up on the entire surface, sprinkle it with sugar, ground pec and evenly distribute the remnants of the spicy oil from the bottom of the bowl, in which the grapes were soaked in oil.
• 
• - Let the bread come up twice and bake at 230C for minutes, then at 180C for 20 minutes.
• - After baking, the bread is still hot and can be drizzled with olive oil.
• Very soft, aromatic, slightly spicy. I will bake more than once, including for the festive table.
• 

Note

Just highly recommend this recipe! We ate this bread and couldn't stop!
The benefits of grapes, especially dark, red is undeniable.
The beneficial substances contained in the berries of dark grapes reduce the risk of heart and vascular diseases by more than 40%. And powerful antioxidants, also present in abundance in grapes, help to increase life expectancy.
The grape flavonoid resveratrol inhibits the growth of malignant tumors, cures thrombophlebitis, sclerosis and many diseases.
The benefits of this tasty berry are especially invaluable for cores. The fact is that grapes contain a large amount of active pigments (especially dark varieties) and antioxidants that restore the elasticity of the walls of blood vessels, destroy cholesterol plaques, have antiallergic and anti-inflammatory effect. That is why the use of healthy grapes, as well as grape juice and red wine in moderation, is indicated for most cardiovascular diseases.
Dark grape varieties are considered more useful than white ones, but both contain valuable biologically active substances: organic acids (tartaric, malic, citric and oxalic), vitamins, bioflavonoids, tannins, proteins, fats, potassium, magnesium, phosphorus, fiber ...
It is noticed that the substances in grape seed extract, inhibit the formation of enzymes, which, in turn, are necessary for the absorption of fats.
The substances contained in the bones contain the antioxidant Oligomeric proanthocyanidins, which supports the smallest blood vessels and thus improves blood circulation. It is especially useful for those who have problems with blood circulation in the legs.
Adding fennel in food as a spice will help prevent many diseases. Fennel has anti-inflammatory, healing and soothing properties. It is a great antioxidant and helps prevent premature aging. Fennel fights spastic colitis, flatulence, improves appetite, and has a beneficial effect on the entire digestive system. The product is used to widen the heart vessels and lower cholesterol levels.

Due to its expectorant, bactericidal and antiviral properties, pharmaceutical dill facilitates the treatment of pulmonary tuberculosis, bronchitis, bronchial asthma and hepatitis. Fennel increases lactation in breastfeeding mothers and helps to cope with diseases such as stomatitis, pharyngitis, inflammatory processes in the kidneys, bladder and menstrual disorders. The inclusion of fennel in the diet soothes the nervous system, eliminates nervousness and fear.

Fennel is often used to make tea for infants, it strengthens the children's nervous and immune system, eliminates intestinal colic and flatulence. The last two problems concern babies from the very beginning. The product contains the prebiotic inulin, which ensures the normal functioning of the intestinal tract of a newborn baby. And calcium, which is also found in vegetables, contributes to the formation and development of the skeletal system. Fennel tea is allowed to be given to children from the age of four months.

Fennel tea is not only beneficial for children. It can also be drunk by adults, to eliminate spasms in the intestines, to get rid of the inflammatory processes of the upper respiratory tract, and as an effective antipyretic agent. Such tea is useful for various poisonings, for removing toxins and toxins from the body, and even as a prophylactic agent against oncological diseases.

Fennel is recommended to be added to food for people who want to lose weight. Eating fennel suppresses hunger, has a diuretic effect and, therefore, removes excess fluid from the body.Fennel activates metabolism, gently cleanses the body, gives energy and reduces appetite. Regular use of the spice normalizes the work of the pancreas, promotes better assimilation of proteins, fats, sugars, thereby normalizing body weight. In order to get rid of the feeling of hunger, simply chew fennel seeds.
In the composition of the bread, a large amount of olive oil first cold pressed, "liquid gold", as the Greeks called this oil.
Its benefits are well known. It is included in the Mediterranean diet, which today is recognized as the most balanced and healthy for humans.
Despite the fact that olive oil is fat, which dictates certain restrictions in terms of the amount of consumption, olive oil is unique in its properties, composition and positive effects on the human body.

First, extra virgin olive oil holds the record for lowering cholesterol levels. This means that it is indispensable for the prevention of atherosclerosis, cardiovascular diseases, diabetes, Alzheimer's disease, etc.
Another healing property of olive oil is that it has an anti-inflammatory effect, which means it is extremely useful for any inflammation in the body: from sore throat and gum disease, and ending with thrombophlebitis, stomach ulcers, or, say, genital infections. By the way, this is why in the therapeutic diet table 1, which doctors prescribe for stomach ulcers, olive oil plays a key role.
Olive oil contains especially valuable oleic and linolenic acids, as well as vitamins A, D, E, K. Basically, it is this set that provides the healing properties of olive oil. Among which:
normalization of the digestive process, prevention and treatment of most gastrointestinal diseases;

increasing immune functions;

slowing down the aging process of tissues and organs (due to the large amount of antioxidants contained in olive oil);

improvement of mental activity, strengthening of memory, effective prevention of nervous disorders;

active participation in the early healing of wounds and injuries;

protection of the gastric mucosa from ulcers;

strengthening of bone tissue;

effective prevention of cancer;

It is worth mentioning that the medicinal properties of olive oil will serve well for pregnant women. The benefits are provided due to the high content of monounsaturated fatty acids, which are involved in the formation of the brain of the unborn child, as well as its nervous system.
Which olive oil has the best medicinal properties?
To experience the fullness of the medicinal properties of olive oil, you need to know which product is most useful. You should choose oil prepared by cold pressing (sometimes they also say - pressing). The inscription on the label should read: "Extra virgin olive oil". This means that only mechanical means were used to obtain the oil, and it was not subjected to any heat or chemical treatment. It is this type of olive oil - unrefined, cold-pressed - that has the highest useful qualities.
(According to the text by A. Poroshina)

Olenka, I will have to break my promise not to buy local grapes, especially in winter, and bake your focaccia. I read the recipe - grapes with seeds. I wanted to protest, but I got to the place where they crunch! I love this kind of thing. And in general, I confess that focaccia never baked. We'll have to start, because after your enthusiastic words, I already fell in love with her! Thank you for that.

Everything in the recipe is given in glasses and spoons. Ay-ay-ay Seleznev!

And Seleznev needs to be sent to our Bread Maker for re-education.

[lappl1]

lappl1, Lyudochka! Believe me, I'm indifferent to store grapes, I even flew past the recipe, then came back, and I was very interested in the combination of olives. oil, grapes and pepper. Not only did I not want to even sprinkle the top with sugar, but then I decided not to change anything in the recipe.And this is just a standard of taste turned out, honestly! (Only the oil must be taken strictly by Eksta Virgin). All recognized and waiting for a repeat! And this is still bread in structure. Yes, and also, Italian focacci, all that I have met in Italy are quite thick and plump. Honestly, I highly recommend it, and the structure of the dough can be adjusted by adding water. The bones can be removed, but if there are no contraindications, then it is not worth it. Thanks for looking at the recipe!
And Seleznev and a couple of other authors, and maybe their editors, should be strongly chided. Well, let them live and rejoice, I forgave him for this recipe. In what I am, I criticize Seleznev himself. Horror!

Olya, this focaccia got you so hooked that it passed on to me too! so, be sure to bake. Moreover, I have everything except grapes. As soon as my husband gets out into the city, I will order him the most delicious. And with bones so as not to deviate from the original. And my olive oil is correct. so it all came together!
And Seleznev, indeed, can be scolded. When I watch his new program and see that he measures everything with glasses and spoons, I always grumble ...

Rosemary, olive oil and grapes ..... Fennel aroma ....... black pepper ..... sweet and sour taste of baked grapes.

Actually, I like this combination

In my opinion, this is a real Italian focaccia, with a completely incomparable taste.

do you guarantee?

do you guarantee?

I did not expect such a result, I will repeat it by the weekend. Small piquancy, sweetish taste with pepper, grapes got sour skin, olive oil crust is incomparable. My husband remembered that they ate such a meal in Italy, somewhere in the south, it was erased in my memory, but maybe.
This is my oven, it seems, is being covered, but it would be so! I advise you to try it! Just look at the water yourself. The recipe says 3 cups of flour and 0.5 tbsp. water, 3 tbsp. spoons and that's it!

[Rada]

Radayou have no idea how you please me.
I once got this recipe in the magazine Gastronom (it seems, it was not signed by Seleznyov, or maybe it was, but I did not pay attention - it was a very long time ago).
Since then, she began to fry grapes just like a snack. Only I also add chili pepper there and lightly fry the grapes in an oil mixture.
I remember the pie nostalgically, but the magazine with the recipe was still missing.
With your submission, there will now be a holiday on my street.
By the way, the remark about bones is very valuable to me. I always took seedless grapes (so as not to spit).

Very very beautiful and impressive! not bread, but pie! Thank you, dear Olga, and the combination of products made me especially happy!

Olchik, well, as always, beyond praise!

[Rada-dms]

Just highly recommend this recipe! We ate this bread and couldn't stop!

Rada-dms, Olya! who would sumlivalsi ?.
adopt me for a while !. after all, every day you make a "rushing" delicious treat!
I call out a hundred more times - adopt

even for the time of stove repair

I take it to the bookmarks .. I say goodbye to laziness, be sure to bake a cake so delicately delicious ... so that mine can't stop either ...

uuuuops ... changed already?

It's just a pleasure to look at such beauty!

I call out a hundred more times - adopt

Who is the last in line for adoption ?!
And I ate something similar in Florence. What it was, do not remember: the downpour began, dropped into the shop, grabbed a sliced ​​piece of grapes from the window and ground it with coffee with great pleasure. And precisely, that this is bread, with such nuances, mmm! We must do it!

Wow, just bread is a holiday Very unusual

[Olya!]

Impressive bread !! So much delicious fantasy! ZdOrovo, Olya! The Starfall of Rare Recipes continues!

[anel]

anel, Mikhaska, Helen and Irochka! Thank you very much for your praise and support!

Who is the last in line for adoption ?!

I take everyone!

even with a registration!

Irish! Thank you for such confirmation that this is still bread!

The Starfall of Rare Recipes continues!

There are so many new and interesting recipes with these contests
It's unrealistic to cook everything, but I really want to

adopt me for a while !. after all, every day you make a "rushing" delicious treat!

Well, how you look into the water! So I’m going straight ahead so that soon I will buy new trousers, what do you think, one size smaller or larger?

Rada, you have no idea how you please me.
I once got this recipe in the magazine Gastronom (it seems, it was not signed by Seleznyov, or maybe it was, but I did not pay attention - it was a very long time ago).
Since then, she began to fry grapes just like a snack. Only I also add chili pepper there and lightly fry the grapes in an oil mixture.
I remember the pie nostalgically, but the magazine with the recipe was still missing.
With your submission, there will now be a holiday on my street.
By the way, the remark about bones is very valuable to me. I always took seedless grapes (so as not to spit).

I am very glad that it turned out to please the recipe! A worthwhile recipe! Thanks for adding about chili!: Girl-yes:
The recipe, indeed, from Seleznev, I found in his book!

[Rada-dms]

Rada-dms, of course bread. I read something, and some time ago we had an interesting baker here (unfortunately disappeared somewhere) who baked all sorts of Italian bread. With his submission, I just baked Schiacchatu con luva (Bread with grapes) and
Ficattola Chiantijanu. Everything speaks for the fact that it is bread and fruits that are widespread among Italians, and not pies, as we do.

[Rada]

Rada, for chili please.
I have a lot with him, I even put it in desserts ... in jam there, in a chocolate pie ...
And with fried grapes I prepare a warm chicken liver salad.

Rada, for chili, please.

Good avka!
I have chili and cognac chocolate butter. Chocolate butter with chili and Schokoladen-Peperoncino-Butter

So I already copied it, but of course!
Thanks for the avka.

[Olga]

Until now I am impressed by this bread, rather even from the pie, emotions over the edge! It is so unusual! I have never eaten anything like it, such a bouquet of aromas and tastes! I baked it yesterday at 2 am (or rather today) and as I started trying it at night, so all day I can't stop it! I did everything strictly according to the recipe, and everything is so harmonious, sugar on top, sweet and sour grapes, hot pepper, aromas of herbs ...! By the way, I also doubted about the seeds in grapes, I categorically don't eat them, but then I decided to leave them, and indeed, they are different after baking, crunching. It's the same story with rosemary, somehow I'm not very good at it, but even then I decided to follow the recipe clearly, and you know, either with fennel, or even why, I didn't understand, but the aroma from baking! OlgaI can't even find the words, how grateful I am to you for this miracle!

[win-tat]

win-tat, Tanya! You wrote such a review, such photos showed that for the first time I shed tears of joy
!! My gratitude just knows no bounds! Because this recipe is very worthy, very interesting for its combinations!
Thank you, maybe now someone else will decide to make it !!!
But my impressions of taste were also almost the same as yours! This means that our tastes coincide, and this is very - very pleasant !! And so we dragged along a piece and did not
could stop !!! Because in my opinion, he has some kind of magical taste!
Thank you very much, your performance is simply magnificent - and this is the best advertisement for this wonderful bread-cake !!!
By the way, I did it a few more times with a less dense crumb, and then again returned to the original proportions !!

[Olenka]

Olenkahow pleasant your praise! And as you wrote correctly, the taste is really magical... I can't remember anything that would strike me as well as this cake!

[win-tat]

win-tat, in short, you provoked me to buy black grapes, called my husband so that he would not forget!

Again the diet will have to sing: "Good bye!"

[Ol]

Right, right, Ol... Interestingly, in this pie the grapes played in a new way for me, in general, not bread, but a riddle! If you want to pleasantly surprise someone, bake without hesitation!

I cannot say that I baked completely according to the recipe.
I made my own dough (the basis is the same as in the "dough in 5 minutes", only on cabbage brine). Honestly, both the brine had to be attached, and I could only allocate 5 minutes for the dough.
But! The very idea of ​​combining spices, grapes, sugar, pepper and olive oil is ingenious!
I made a flat cake from my dough, and put all the spices on it according to your recipe.
The husband is just delighted with the unusual taste!
Spicy grapes hit him on the spot!
It turned out very tasty! Thank you so much!

[Ant]

Ant, Irina, thank you so much for your impressions and new version! You will also have to try with a simpler dough. It is very pleasant that it was not in vain that I exhibited the recipe!
And you, too, try to cook with the "native" dough, when the time will be, it is still not quite ordinary, there is something in it ... In short, I cannot explain, you have to try!
Very pleased, just very, very!

As time will be, I will definitely try to do it strictly according to the recipe. But in my simplified version it is very, very interesting. Special thanks to Tatyana Win-tat. She's just in the subject, about recipes-discoveries loudly shouted "people, well you pass by, it's so delicious!"
And then you are sitting here quietly enjoying yourself, but no one knows anything! If not she, I would have missed everything!

[Ant]

Ant, oh, Tanya definitely needs another thank you for her report with a photo!

[win-tat]

win-tat, Tanya, run here, Irochka and I will thank you here !!

Well, here I am .. They completely embarrassed me

You walked for a long time, we already ate everything! (my husband helped me)
:-)
Thank you both again!
The author for the idea, and Tatyana for the advertisement.

[Rada-dms]

Rada-dms, Ol, after such reviews, salivation began to flow
Do you think you can try to make such bread on the railway? I will revive them just after the cold vacation.
And I wanted something so tasty and unusual ... Autumn, you see

[Elena_Kamch]

Elena_Kamch, Helen, apple puree in the dough, if you have strong yeast, then I think you can, the main thing is to come up quickly, otherwise you can't avoid the sour taste. If everything works out, I will thank you a hundred times, new experience is only welcome.

Olga, thanks for such an instant answer! We must now run through the fruit stall
Nobody imagined that they would suddenly want to

[delight]

You walked for a long time, we already ate everything! (my husband helped me)

And we had it with us. I baked again on Sunday, now for work, everyone checked out the extraordinary taste, delight but only!

[win-tat]

win-tat, well, how the recipe stuck! Tanya! I walk in high spirits!
I thought of making another Italian, I have already done it, but I did not take a picture. Until the secret!

[Ol]

Ol, well, I could not help but share this miracle with the staff. Their curbs rose in surprise when they tried.

I have thought to make one more Italian

But this is already interesting, WE WAIT! I am now a fan of Italian breads!

[Olya]

Olya, I tried to press the grapes into the dough for a half and a half, but somehow it didn't work out very well ... Now I'm worried, how important is it? I still have them on the surface. And I tried to make dents, and then pressed. Did not help
At lunchtime I'll run into the oven to put it.

[Elena_Kamch]

Elena_Kamch, the dough turned out to be elastic, it's because it's leavened! Maybe it was necessary then, as it were, to make small cuts and shove it there ??
I think they will go limp when baking, and everything will be ok! Is the dough your own or almost according to the recipe?

Is the dough your own or almost according to the recipe?

The dough according to the recipe, the only thing I do everything in life "by eye". Therefore, in the same way, I put the pre-enzyme on the railway on wheat flour (usually rye for me), it rose so great and poured the entire resulting volume into mashed potatoes (it seemed that 60 g of mashed potatoes were so little, added a little water).
So I wanted to ask, if you still bake this bread, can you weigh how many grams of dough you get? To at least roughly estimate then ...

I think they will go limp when baking, and everything will be ok!

I hope so too. At lunch I will bake and take pictures of the result

[Elena_Kamch]

Elena_Kamch, don't cut right away !!
I'll weigh the dough, but the dough is dense here, and the crumb is also like dense bread.

don't cut it right away!

This is yes! I'll take a picture outside. I wonder how the grapes will fit there

[Elena_Kamch]

Elena_Kamch, just get up and see !!

[Rada-dms]

I'll just get up and see!

Rada-dms, aha When you get up, I hope the cut will be ready
I look forward to dinner and worry how he is there without me ...

[Ol]

Ol, well, I came with a report mm
No, this is not bread! This is some kind of masterpiece!
In general, I didn’t cut it hot, of course, but I’ve already started warm, I couldn’t resist Now I can hardly breathe Ehe-he ... poor jeans (or I ...), will soon refuse to button up

Okay, in order:
It's so distant. Has risen unevenly, probably stretched it out in a hurry in the morning. But he rose high, qualitatively!

Bake! In general, I only baked for 30 minutes.

I have it gray because half of the white flour has been replaced with whole grain. We try not to use premium flour at all, but for the sake of such an experiment I made an exception.
Well, the cutter. Holes, holes! I've never had such sourdough holes


The bread turned out to be soft, airy and to taste .... a symphony !!! I immediately remembered "Ratatouille", where Remy suggested that his brother try different combinations of tastes and enjoy, having closed his eyes. Just like that, he wanted to close his eyes and swim in these waves of a changing alluring aroma
Generally, Olga, my conclusion about the experience with liquid yeast: this is SUPER!
How many years I have used different leavens (I haven’t baked with thermophilic yeast for many years), but I have never received such a result! Railway is a thing! Mine is a little over two months old and they raised this bread so briskly! I was impressed And the microflora is in order, and delicious, and the holes in the face