Harvest focaccia
Instructions
Put soaked spelt in cold water for 12 hours.
Then rinse several times and drain it.
Cook in plenty of water for about 1 hour and a half and strain it again.
Allow to cool then frullatelo with sugar, a pinch of salt, butter, cinnamon and nutmeg until you will have a well blended.
Put it in a bowl and add the beaten eggs, milk and, finally, the sieved yeast.
Mix until you obtain a homogeneous compound.
Wash and dry the grapes.
Distribute evenly in a baking pan 24 cm rectangular for 15 cm greased and floured and pour over prepared levelling compound well.
Switch the baking tray in the oven, preheated to 180 degrees, for 1 hour, then let cool.
Shortly before the end of cooking, place the apricot jelly in a saucepan along with two tablespoons of water and allow it to melt over low heat.
Brush the surface of the cake and serve cut into squares.
If you prefer, you can also clean the grapes.
Gently remove the skin that covers them, then cut them in half and remove the pips.
Spread berries in the media tray.
Or use apirena grapes (Seedless), now in widespread.
Ingredients and dosing for 6 persons
- 250 g of whole spelt
- 90 g of butter at room temperature
- 80 g of cane
- 10 cl of milk
- 80 g of white grapes
- 3 eggs
- 1 teaspoon of cinnamon powder
- 1 pinch of grated nutmeg
- 3 teaspoons of baking powder
- 6 tablespoons of apricot jelly