Grape Focaccia

Really good bread, encouraged to eat it all in one sitting! Sweet and peppered, soft and fluffy. Recipe adapted from Plant Food Fabulous blog.

1 cup warm water
1 tsp. sugar
1 tsp. active dry yeast
2 cups all purpose flour
1 tsp. salt + more for top
2 tbsp. olive oil
1/2 cups halved seedless grapes
1 tsp. fresh ground Italian herbs
1/2 tsp. sugar

In the bowl of your mixer, stir together the yeast, water and sugar. Let the mixture stand for 10 minutes until it is bubbly.

Add the flour, salt and two tablespoons of olive oil and mix until it comes together. Then switch from the paddle attachment to the dough hook and let the dough kneed for 8 minutes.

Brush a large bowl with a generous amount of olive oil, then turn the dough out and form a ball. Place the ball in the bowl, cover with plastic wrap and let it rise for about 1 hour.

With lightly oiled fingers press dough into a roundish disk, leaving finger imprints. Cover with a dish towel and let them rise another 1/2  hours.

Preheat the oven to 450º.  Brush the tops generously with olive oil and then press the grapes into the dough. Sprinkle with herbs, sugar and salt.

Bake for 15- 18 minutes. Serve slightly warm.

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