- 1 kilogram 5 Canaiolo Grape (Vine)
- 450 grams flour (plus some for kneading)
- 200 milliliters water at room temperature
- 25 grams baker's yeast
- 10 tablespoons (125 g) caster sugar
- 8 tablespoons extravergine olive oil
- 1 teaspoon aniseed
- of salt
- Wash and clean grapes. Preheat oven to 180°C (about 350°F).
- Pour flour directly onto a smooth surface (marble or glass). Make a hole in the center and crumble yeast into it together with a pinch of salt. Add little water. With your forefinger start turning ingredients around so that a little dough ball is formed (remaining flour will be all around). Little by little add small amounts of water and knead with a finger. When the dough ball is pretty big, start kneading using both hands until dough is soft and smooth. At this point, gradually add four tablespoons of sugar and four tablespoons of oil. If dough is too dry, add a little more water; otherwise, if it’s too damp, add a little flour.
- Form a ball with dough and let it rise at room temperature for about an hour wrapped in tea cloths (rising depends on temperature: it can take half an hour in summer or up to an hour and a half in winter).
- When the dough has become twice its size, split it into 1/3 and 2/3 parts. Roll out 2/3 of dough with a rolling pin directly onto baking paper (that will be placed over a baking sheet). Riddle the sheet of pastry with a fork so that it won’t swell during baking. Spread over about 1,1-1,2 kg of grapes; drizzle two tablespoons of oil and sprinkle with 2 tablespoons of sugar and 1/2 teaspoon of aniseed. Roll out the remaining 1/3 dough and lay it over grapes. Fold the pastry edges up to ‘close’ the cake. Spread the remaining grapes, drizzle two tablespoons of oil and sprinkle with four tablespoons of sugar and 1/2 teaspoon of aniseed. Bake for about an hour.