| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
November 19 |
1 |
servings |
INGREDIENTS
| 1/2 |
lb |
Seedless red grapes |
|
|
Two; (1/4-ounce) packages |
|
|
; active dry yeast (5 |
|
|
; teaspoons) |
| 1/2 |
ts |
Sugar |
| 1 1/2 |
c |
Lukewarm water |
| 4 1/4 |
c |
Bread flour |
| 1 |
ts |
Table salt |
| 1/4 |
c |
Olive oil |
| 2 |
tb |
Fresh rosemary leaves |
|
|
Coarse salt to taste |
|
|
Freshly ground black pepper to taste |
INSTRUCTIONS
Preheat oven to 300F.
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.
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.
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.
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.
Preheat oven to 375F.
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.
Gourmet November 1994
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