Inspired by the Italian "Schiacciata con l'uva" or grape harvesters' focaccia, this soft bread is fragrant and bursting with the flavors of roasted red grapes and fresh rosemary. Bake this grape and rosemary focaccia this Thanksgiving and pair with a hearty red wine to add some oomph to your Thanksgiving menu.
You will need:
Active Dry Yeast – 1 tbsp
Sugar – 1 tsp
Water – 1 cup, very warm (around 110 deg.F)
All purpose flour – 3 cups
Salt – 1 tsp
Olive oil – 6 tbsp, divided
Red grapes - ½ lb, halved
Fresh rosemary leaves - 1-2 sprigs
Demerara sugar - ¼ cup
Sea salt - a pinch, to sprinkle on top
How to:
Line the bottom of a 9" baking pan with parchment paper, oil the sides and set aside.
Combine the yeast, 1 tsp of sugar and warm water in a bowl to proof the yeast. It should take 5-10 minutes for the solution to turn frothy.
Sift 2½ cups of flour and salt in a mixing bowl. Add the yeast solution and 2 tbsp of olive oil to this and combine to form a dough.
Turn the dough out on to a clean and floured surface and sprinkle the rest of the flour on top. Knead well to incorporate the flour and till the dough is soft and elastic, around 5-8 minutes. Sprinkle some flour if needed, but focaccia dough is supposed to be very soft and slightly sticky.
Oil a bowl thoroughly, place the dough ball in it and turn around to completely coat with the oil. This is to prevent the dough from drying out. Cover with a clean, damp cloth and allow to rise for 30 minutes in a warm place.
Meanwhile, pre-heat the oven to 400 deg.F.
Once dough is risen, divide it into two parts. Stretch and shape one ball of dough in the bottom of the baking pan.
Make dimples or indentations all over with your fingertips. Brush 2 tbsp of olive oil all over, allowing it to rest in the dimple marks. Scatter half of the grapes and rosemary on top. Gently push the grapes into the dough. Sprinkle half of the Demerara sugar on top.
Stretch and shape the other ball of dough over the first one. Pinch the ends of the two sheets of dough together to form a seal.
Again, make dimples or indentations all over with your fingertips. Brush 2 tbsp of olive oil all over, allowing it to rest in the dimple marks. Scatter the rest of the grapes and rosemary on top. Gently push the grapes into the dough. Sprinkle the rest of the Demerara sugar on top. Add a pinch of sea salt on top as well.
Cover lightly with cling wrap and rest for 30 minutes. The dough will have risen well and fill the 2" pan.
Bake in the lower half of the oven for 20-25 minutes or till top is golden brown.
Remove from oven and cool in pan for 10 minutes. Remove and cool on a wire rack. Slice and serve bread warm.
Notes:
1. The prep time shown here does not reflect the inactive dough rising times.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2016/11/07/grape-rosemary-focaccia/