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Pan de Uva

Every time I have a popup and I'm selling Pan de Uva, I know it's going to sell quick. Pan de Uva literally translates to "Grape Bread" but it's really more like a grape flat bread (or a focaccia if you will..) I typically sell them by the slice, and only when grapes are in season so that the flavor can be absolutely out of control. For me, it's critical to use a sourdough base that has a decent amount of whole grain flour but enough of a stronger bread flour to make sure it has that nice chew to it. Topped with flaky sea salt, olive oil, and honey, this is for sure going to be a hit when you make it.
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Ingredients Method

Ingredients
  

For the Sourdough Preferment
  • 50 grams mature sourdough starter
  • 100 grams bread flour
  • 100 grams warm water
For the Final Mix
  • 700 grams bread flour or all purpose flour
  • 150 grams whole wheat flour
  • 150 grams whole spelt flour
  • 850 grams water, divided
  • 250 grams sourdough preferment
  • 75 grams sugar
  • 75 grams olive oil, for the dough
  • 25 grams salt
  • 150 grams seedless grapes
  • Honey (for topping)
  • Flaky Sea Salt (for topping)
  • Olive Oil (for topping)

Method
 

Make the Sourdough Preferment
  1. Mix together your mature sourdough starter, flour, and water until there is no dry flour left and you have a smooth, creamy mixture. Cover and let rest at room temperature (ideally somewhere around 75f) for 4 hours. Use immediately or place into the fridge for use the next day.
Make the Final Dough
  1. Combine 700 grams of the water with the three flours and mix until there is no dry flour left.
  2. Cover with a kitchen cloth and let rest on your kitchen counter for two hours at room temperature. 
  3. After the dough has rested, add the sourdough pre-ferment and 100 grams of the water, and mix into the dough. Cover and let rest for 30 minutes.
  4. Add sugar and olive oil to the dough and squeeze in to incorporate. Cover and let rest another 30 minutes.
  5. Add remaining water with salt and squeeze into the dough until fully incorporated. Transfer to a new container and cover. Let rest 45 minutes. 
  6. Stretch the dough and fold into itself a few times until the surface is smooth. Let rest 30 minutes and repeat 1-2 more times.
  7. Let the dough rest for an additional 3 hours at room temperature.
  8. After the initial fermentation, divide the dough into 2 and shape into a loose cylinder. Place onto an oiled sheet tray, rub with more oil, cover with plastic wrap and place into the fridge for 24 hours.
  9. The next day, let the dough come up to temperature for 2 hours. Preheat your Ooni Volt to 550f. 
  10. Dimple the dough and spread to the edges of the pan. Add your grapes, honey, more oil, and flaky salt.
  11. Load into oven, lower the temp to 450f, and bake for 35 minutes or until you have a deep, golden brown color. Remove and let cool before slicing.