Grape Focaccia With Rosemary



This amazingly light bread has a thin crisp top crust with a fine layer of of aromatic rosemary and sweet grapes. Its delicately flavored moist, tender crumb; its top is golden and sparkling with crystals of salt and sugar. Serve with good cheese, like Gorgonzola or Roquefort, it makes a perfect cheese-and-fruit course. Or snack on a warm slice with espresso in the afternoon, a glass of wine in the evening.

Grape Focaccia 2

Note: If you can't get Concord grapes, substitute red or black grapes.

Ingredients:

  • 3/4 cup (177 ml) warm water (105° to 110°F)
  • 2 Tbsp. (30 ml) milk, slightly warmed
  • 1 1/2 tsp (6 grams) sugar
  • 1 1/4 tsp (5 grams) active dry yeast
  • 2 cups (250 grams) all-purpose flour
  • 1/2 tsp (3 grams) pink Himalayan salt
  • 6 - 8 Tbsp. unsalted butter, melted and cooled
  • 1 1/2 - 2 cups halved Concord, red or black grapes, seeded
  • 1 tsp fresh rosemary needles
  • 2 Tbsp. (8 grams) raw or another coarse sugar
  • 2 tsp coarse sea salt

Grape Focaccia 3

Directions:

In the bowl of an electric mixer fitted with the paddle attachment, stir together the water, milk, sugar, and yeast. Let the mixture sit until foamy, about 10 - 15 minutes. Add the flour, salt and two tablespoons of the melted butter to the yeast mixture and mix well on low. Attach the dough hook, raise the speed to medium-low and knead the dough for 8 - 10 minutes longer.

Brush a large bowl with a generous amount of melted butter. Scrape dough into the bowl and brush the top with additional oil. Cover with plastic wrap and let it rise in a cool place until it doubles in bulk, 1 1/2 to 2 hours.

Press the dough down with a floured hand. Turn the dough out onto a floured surface and divide it into two balls. Brush a large baking sheet (or two small ones) with melted butter, place the balls of dough on it and brush the top with more butter. Set it aside for 20 minutes, lightly covered with a damp kitchen towel. After 20 minutes, dip your fingers in butter and press and stretch each ball of dough into a 8 to 9-inch circle. It will be dimpled from your fingers. Cover again with the damp towel and let it rise for another 1 1/4 hours in a cool place.

Preheat the oven to 450°F. Brush tops of dough with remaining butter and top the grapes, rosemary, coarse sugar and coarse sea salt evenly over the dough. Bake for 15 minutes, until the crust is golden brown and puffed around edges.


Let cool before serving. Serve warm or at room temperature.

Inspired by Claudia Fleming’ "Last Course"

Grape Focaccia 4

8 comments:

La Table De Nana said...
April 7, 2013 at 9:44 PM  

Gorgeous with the grapes Yelena:-)

Rosa's Yummy Yums said...
April 8, 2013 at 2:06 AM  

Mmmhhh, delicious! That is something I'll have to make soon...

Cheers,

Rosa

Medeja said...
April 8, 2013 at 5:06 AM  

I would love it with a glass of wine, looks so beautiful! Another thing from my list that I still haven't tried :D

Grubarazzi said...
April 8, 2013 at 6:23 AM  

The grapes are so beautiful in this bread. What a lovely combination of ingredients. I would service this as an appetizer with wine and creamy cheese, of course!

lifescoops said...
April 8, 2013 at 8:35 AM  

I love focaccia and these look so delicious..love the combination of grapes and rosemary...
~Shema | LifeScoops

Eric Pepple said...
April 8, 2013 at 3:18 PM  

I have never had a grape focaccia before. Brilliant idea, especially with the rosemary. Definitely having this recipe!

Happy Blogging!
Happy Valley Chow

Rebecca Subbiah said...
April 8, 2013 at 11:09 PM  

this looks amazing wish I had some to nibble on now

MJ said...
April 12, 2013 at 1:00 PM  

This is so beautiful and creative. Looks delicious!

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