GRAPE FOCACCIA
Provided by Melissa Clark
Categories appetizer
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a small skillet over medium heat, warm the oil. Stir in 1 tablespoon rosemary leaves. Remove the pan from the heat and let it cool.
- Place 3/4 cup (177 grams) lukewarm water (105 to 115 degrees) in a large bowl. Sprinkle the yeast over it. Let it stand until foamy, about 5 minutes.
- Stir in the olive oil mixture, 1 2/3 cups flour, cornmeal, 3 tablespoons (54 grams) sugar, and salt to the yeast mixture. Stir until a soft dough forms.
- Turn the dough out onto a floured surface. Knead until it is smooth and elastic, about 10 minutes, or knead in a stand mixer with a dough hook attached, for about 5 minutes. If using the stand mixer, finish the dough by hand, on a floured surface, for 1 minute. Add more flour; it could need as much as another 1/4 cup (31 grams) if the dough feels very sticky (you want damp but not unworkable dough).
- Oil a large bowl. Place the dough in the bowl, and turn to coat it lightly with the oil. Cover the bowl with a dish towel. Place the bowl in a warm place, and let it rise until the dough has doubled, about 1 hour.
- Halve the grapes if they are large. If using Concord, pit them.
- Heat the oven to 400 degrees. Oil a large cookie sheet or baking pan (11-inch by 17-inch) with some olive oil.
- Punch down the dough, then pat it into the pan, stretching into an oval about 3/8- to 1/2-inch thick - it should not fill the entire pan. Dimple the dough with your fingertips. Scatter the grapes and pine nuts, if using, over the dough, pressing them in lightly. Sprinkle the remaining 2 tablespoons (36 grams) sugar, 1 teaspoon rosemary, and flaky sea salt over the grapes. Drizzle all over with plenty of oil. Bake until golden brown, 25 to 30 minutes.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 0 grams, Carbohydrate 46 grams, Fat 1 gram, Fiber 2 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 212 milligrams, Sugar 16 grams
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sharan stibbins
[email protected]I love focaccia! This recipe looks like a great way to change up my usual focaccia routine.
Tfnf Egeheueu
[email protected]This recipe sounds intriguing. I've never had grape focaccia before, but I'm always up for trying something new.
Gull Bahar
[email protected]I'm not sure about this recipe. The combination of grapes and rosemary seems a bit strange to me.
Shahbaz Qureshi
[email protected]This recipe looks delicious! I can't wait to try it.
Donna Fraser
[email protected]I found this recipe to be a bit bland. I think it needed more herbs or spices. I also found the grapes to be a bit too tart. Overall, it was an okay recipe, but I probably wouldn't make it again.
Leland Stroko
[email protected]This focaccia was a little too sweet for my taste. I think I would have preferred it with less grapes or maybe a different type of grape. Otherwise, it was a good recipe.
Nathan Copping
[email protected]Yummy!
Mark King
[email protected]This recipe is a keeper! The grape focaccia was so easy to make and it tasted amazing. I loved the combination of sweet and savory flavors. I will definitely be making this again.
Chironjit Yt
[email protected]I've made this focaccia several times now and it's always a crowd-pleaser. The grapes add a touch of sweetness that pairs perfectly with the savory bread. I like to top it with some crumbled goat cheese and honey before serving.
Nany Nany
[email protected]This focaccia was easy to make and turned out delicious! I used red grapes and they added a beautiful color to the bread. The rosemary gave it a wonderful flavor. I served it with some olive oil and balsamic vinegar and it was perfect.
Roy Barlow
[email protected]I made this grape focaccia for a party and it was a hit! Everyone loved the combination of flavors and textures. The grapes added a little sweetness, while the rosemary gave it a savory kick. I'll definitely be making this again.
Diar Bakr
[email protected]This grape focaccia was a delightful surprise! The sweet and tangy grapes added a unique flavor to the savory bread, and the rosemary gave it a nice herbal touch. I followed the recipe exactly and it turned out perfectly. Will definitely be making th