Having the house smell like a pastry shop is a great satisfaction because it means we’ve done a good job and our ‘efforts’ have been rewarded. Baking with sourdough can be more challenging than with yeast; the sourdough needs to be literally ‘pampered,’ requiring care and attention to express its full strength, but that doesn’t mean it’s difficult to use. It just takes a bit of practice and a lot of love for cooking. My latest ‘creation’ from the oven with sourdough is a very soft grape-filled panfocaccia. It’s not a reinterpretation of the Tuscan grape schiacciata; it’s a dessert designed to welcome the arrival of autumn, different from the usual, and can be enjoyed at all hours because it’s light as a cloud and lactose-free, containing neither butter nor eggs. The process to make this soft grape dessert may seem long, but in reality, the three leavenings (including the sourdough rise) guarantee a softer, more digestible, and longer-lasting final product.
- Difficulty: Easy
- Cost: Medium
- Rest time: 12 Hours
- Preparation time: 18 Hours
- Portions: 9/12 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Summer, Autumn, Autumn
Ingredients
- 3.5 oz Sourdough starter
- 2 cups Manitoba flour
- 1.6 cups All-purpose flour
- 4 tbsps Vegetable oil
- 4 tbsps Sugar
- 0.85 cup Water
- 0.1 oz Fine salt
- 1.1 lbs White grapes
Tools
- 1 Baking pan
Preparation
The rising times I have indicated are purely indicative, as they depend on both the strength of the sourdough used and the ambient temperature.
The height of the panfocaccia depends on the size of the baking pan. In my case, I used a high-sided pan measuring 15.3 inches in length and 9.8 in width. If you prefer it lower, you could use a low-sided pan 12 x 12 inches, for example, or another size.
1) Refresh the sourdough according to your habits. When it has doubled its starting volume, take 3.5 oz of it and put it in a stand mixer bowl, or a large bowl if working by hand.
2) Sift both flours together and pour only half over the sourdough. Add all the water and roughly mix the ingredients. Cover and let rest for 15 minutes.
3) After 15 minutes, add the rest of the flour, sugar, salt, and any flavorings (liqueur, vanilla, etc.). Start kneading; as the ingredients are absorbed, the dough will become softer and more elastic. When the dough no longer shows traces of flour or sugar, add 4 tablespoons of light-flavored vegetable oil. Continue kneading for at least ten minutes. The dough should be very soft, a little sticky, and smooth. If the dough is too firm, you can add another tablespoon of oil and knead it vigorously until absorbed. At this point, leave the dough in the bowl, seal it perfectly, and let it rise until doubled.
4) While the sweet dough rises, wash the grapes, cut the grapes in half, and remove the seeds.
5) When the sweet dough has risen, line a baking pan with parchment paper (or oil it). Gently turn the dough out onto a floured work surface and divide it in half.
6) With the help of your hands, spread one of the halves (without overworking it) until it reaches the size of the chosen pan. The gluten will be fully relaxed, so it will be easy to spread the dough. Then, transfer it to the pan, sprinkle it with a bit of powdered sugar, and cover it with the grape halves.
Spread the other half as well and cover the panfocaccia, making the edges match. Seal and let the final rise occur.
7) When the panfocaccia has doubled in volume, preheat the oven to 356°F. Once it’s hot, bake the panfocaccia in the middle of the oven for about 25/30 minutes or until golden above and below. Remove from oven, immediately sprinkle with powdered sugar, and let cool completely before enjoying.
