Baking plump, juicy grapes into this easy focaccia is a special treat for family and dinner guests. For a special touch, add a light drizzle of quality olive oil over the top while the bread is still warm.
- 1 tablespoon active dry yeast
- 1 1/4 cups warm water (90 to 110 degrees)
- 3 cups plus 2 tablespoons all-purpose flour
- 1 teaspoon sea salt
- 2 tablespoons fresh chopped rosemary
- 1 tablespoon extra virgin olive oil
- 1 cup seedless red grapes or purple grapes
- 1/4 cup freshly grated Parmesan-Reggiano cheese
- coarse sea salt and freshly ground black pepper
Stir the yeast into the water and let soften for 10 minutes.
In a large bowl, combine the flour, salt and chopped rosemary. Make a well in the middle and add the oil and yeast mixture. Using a wooden spoon, mix all the ingredients until they come together in a ball. Turn the dough out onto a lightly floured surface and knead until the dough feels smooth and elastic, about 8 to 10 minutes. Place in a lightly oiled bowl, cover and set aside until doubled in size, about one hour.
Preheat the oven to 425 degrees. Place the dough on a lightly floured surface. Stretch the dough into a 12-inch circle, about ½-inch thick. Transfer to a parchment lined baking sheet. Arrange the grapes over the surface, pressing into the dough. Bake for 10 minutes. Sprinkle with the cheese, salt and pepper. Return to the oven for an additional 10 minutes or until golden brown. Cool slightly before serving.
Makes 8 servings.
Photo by Jodi Miller