Grape and rosemary focaccia

1 servings

Ingredients

Quantity Ingredient
½ pounds Seedless red grapes
Two; (1/4-ounce) packages
; active dry yeast (5
; teaspoons)
½ teaspoon Sugar
1½ cup Lukewarm water
4¼ cup Bread flour
1 teaspoon Table salt
¼ cup Olive oil
2 tablespoons Fresh rosemary leaves
Coarse salt to taste
Freshly ground black pepper to taste

Directions

Preheat oven to 300F.

In a baking dish large enough to hold grapes in one layer cook grapes in middle of oven 30 minutes, or until soft and sticky, and cool slightly.

In a standing electric mixer fitted with paddle attachment beat together yeast, sugar, and water and let stand 5 minutes, or until foamy. Add flour, table salt, and oil and combine well.

With dough hook knead dough 2 minutes, or until soft and slightly sticky.

Form dough into a ball and let rest on a floured surface, covered with an inverted bowl, 10 minutes.

On a lightly floured surface roll dough into an 18- by 8-inch oval. Arrange oval diagonally on greased large baking sheet and sprinkle with grapes, rosemary, coarse salt, and pepper. Let dough rise, covered loosely with plastic wrap, in a warm place for 1 hour, or until almost doubled in bulk.

Preheat oven to 375F.

Bake focaccia in middle of oven 1 hour, or until golden, and cool on a baking sheet on a rack. Serve focaccia warm or at room temperature.

Gourmet November 1994

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