Grape Foccaccia

• 700 g/1: 8 3/4 oz grapes, preferably blue ones that you make wine with but Concord grapes works too. Even normal ones works as long as they are sweet!
• 12 g yeast, live one
• 3 tblsp sugar
• 1 pinch salt
• 300 ml/ 1.3 cup water
• 250 g/ 8 7/8 farro or emmer flour
• 200 g/ 7 oz bread flour
• Extra virgin olive oil

1. - Crumble the yeast, sprinkle the sugar over it and then leave it to dissolve, it takes 3-4 minutes. Add the salt and the finger warm water, stir until it's all dissolved.
2. - Add the flour and work the dough for 8-10 minutes. Leave it to rise for about 2-3 hours.
3. - Take up the dough and roll it out on a table. It has to be bigger than the form you are going to use so that you can fold the dough in order to close the grapes inside it.
4. - Grease a oven-proof form of some sort with a couple of tablespoons of olive oil, put the dough in it, letting some of it hanging over the edges.
5. - Put 2/3 of the grapes in the form and then you fold the edges over them, closing it almost like a bundle.
6. - Put the remaining grapes on top and then sprinkle 2-3 tablespoons sugar over it. Done that you drizzle 2-3 tablespoons of extra virgin olive oil over the surface.
7. - Bake in 200u0b0C/ 390u0b0F for 20-30 minutes or until it's nice and golden.

grapes, yeast, tblsp sugar, salt, ml, flour, bread flour, extra virgin olive oil

Taken from www.epicurious.com/recipes/member/views/grape-foccaccia-50011114 (may not work)