Ciaccia with Grapes (Ciaccia con l’Uva) Recipe
Category: Baked Goods | Servings: 8
Ciaccia with grapes, or ciaccia con l’uva, is a classic Italian dessert bread that combines the sweet and juicy flavors of ripe black grapes with a light, fragrant dough. Often enjoyed during the harvest season, this rustic, simple treat offers a delightful contrast between the sweetness of the fruit and the rich, slightly savory dough. With its tender, slightly chewy texture and the luscious pop of grape flavor in every bite, this bread is perfect for a late summer or fall indulgence.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sugar | 100g |
| Black Grapes (fresh and ripe) | 800g |
| Extra Virgin Olive Oil | 8 tbsp |
| Fresh Yeast (or active dry yeast) | 12g |
| Malt Extract | 1 tsp |
| Water | 300ml |
| All-purpose Flour (Type 0) | 500g |
Nutritional Information (per serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 290 kcal |
| Carbohydrates | 55g |
| Protein | 4g |
| Fat | 7g |
| Fiber | 2g |
| Sugars | 20g |
| Sodium | 1g |
Instructions
-
Prepare the Dough: Start by activating the yeast. In a small bowl, dissolve the fresh yeast in a little warm water (about 50 ml), mixing until fully dissolved. Let the yeast sit for a few minutes until it starts to bubble and activate.
-
Mix the Dough: In the bowl of a stand mixer, combine the sifted flour, the yeast mixture, malt extract, and the remaining water. Begin mixing on low speed with the dough hook attachment. Gradually add more water, a little at a time, until you form a smooth and elastic dough. You may need to scrape down the sides of the bowl to incorporate all the ingredients.
-
Knead the Dough: Continue to knead the dough for about 10 minutes or until it becomes smooth and slightly sticky, but no longer clings to the sides of the bowl.
-
First Rising: Transfer the dough to a lightly floured surface and shape it into a ball. Place the dough into a lightly oiled bowl, cover it with plastic wrap or a damp towel, and set it aside in a warm place (like an oven with the light on) for about 2 hours. The dough should double in size during this time.
-
Prepare the Ciaccia Filling: While the dough is rising, wash the grapes thoroughly and remove the stems. Cut the grapes in half if desired, or leave them whole depending on your preference. Set them aside.
-
Shape the Dough: Once the dough has risen, turn it out onto a floured surface and divide it into two equal portions. Roll each portion out with a rolling pin into a rectangle, about 1 cm thick.
-
Assemble the Ciaccia: Preheat the oven to 180ยฐC (350ยฐF). Grease a 40 x 30 cm baking pan with olive oil. Place the first sheet of dough into the prepared pan, pressing it gently to fit. Scatter half of the grapes evenly over the surface of the dough, and sprinkle with half of the sugar.
-
Add the Second Layer: Place the second sheet of dough over the first layer, covering the grapes. Top this with the remaining grapes and sprinkle the remaining sugar over the top.
-
Second Rising: Allow the dough to rest for about 15-20 minutes while the oven continues to heat up. This will give the dough a chance to rise slightly before baking.
-
Bake: Bake in the preheated oven for 30-40 minutes or until the ciaccia is golden brown and the grapes have softened and released their juices.
-
Cool and Serve: Once baked, remove the ciaccia from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature.
Tips for Success:
- Yeast: If using active dry yeast, dissolve it in warm water with a pinch of sugar to activate it, and let it sit for about 5 minutes until frothy before adding it to the flour.
- Olive Oil: The olive oil in this recipe adds moisture and flavor to the dough, so don’t skip it! The high-quality extra virgin olive oil will give the ciaccia a lovely depth of flavor.
- Grapes: The best grapes for this recipe are sweet, ripe black grapes, as their flavor will stand out when baked in the dough. Be sure to remove any stems and wash the grapes thoroughly before using them.
- Malt Extract: The malt extract adds a subtle sweetness and helps the dough rise beautifully. If you don’t have malt extract, you can substitute with honey or just skip itโthough it will alter the flavor slightly.
- Topping Variations: Some variations of this recipe also include a sprinkle of coarse sugar or cinnamon on top for an extra touch of sweetness and flavor.
Enjoy your Ciaccia con l’Uva as a delightful dessert, snack, or accompaniment to a warm cup of tea or coffee. Itโs a perfect way to celebrate the bounty of fresh, juicy grapes during the harvest season!
