Grape and Rosemary Focaccia |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1/2 pound seedless red grapes |
two 1/4-ounce packages active dry yeast (5 teaspoons) |
1/2 teaspoon sugar |
1 1/2 cups lukewarm water |
4 1/4 cups bread flour |
1 teaspoon table salt |
1/4 cup olive oil |
2 tablespoons fresh rosemary leaves |
coarse salt to taste |
freshly ground black pepper to taste |
Directions:
1. Preheat oven to 300°F.
2. 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.
3. 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.
4. 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.
5. 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.
6. Preheat oven to 375°F.
7. 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.
|
|