Time: 1 ora e 20 minuti più riposo
Difficulty: Facile

Ingredients for 4 people:
500 g Special for bread and pizza Molino Dallagiovanna gluten free
350 g of water at room temperature
16 g of fresh brewer's yeast
20g granulated sugar
20g gluten-free rice malt
40g Truffle
12g salt up

For grapes
500g strawberry grapes
120g extra virgin olive oil
70g granulated sugar

Process
Place the gluten-free mix in a large bowl and mix with the palm of the hand to give oxygen to the same flours. Dissolve the brewer's yeast in a bowl with water, sugar and rice malt and mix well with a whisk,add to the gluten-free mix and mix energetically.
Work until all the liquid is mixed to obtain a smooth dough; add the lard and salt and create a homogeneous dough. Transfer the mixture into a rectangular drip pan lined with baking paper; let it rest for about 30 minutes.
Take the grapes, wash it under running cold water and remove all the grapes. Now divide the bread dough into two parts and spread them both with your hands, until you get the thickness of 1 cm. Oil a 40 x 30 cm dripping pan, using a brush, then lay a sheet of dough and sprinkle the whole surface with half of the total quantity of grapes, a tablespoon of sugar and extra virgin olive oil.>At this point cover everything with the second pastry dough, on which you will place the remaining grapes, then sprinkle with sugar and sprinkle the surface of the crushed with the remaining olive oil. Bake for 50-60 minutes in a preheated oven at 180 °; when it is ready let it cool and serve it cut into pieces.