Friday, October 17, 2014

Concord Grape and Rosemary Focaccia: A Harvestfest Potluck Recipe

Gayle brought this unique dish to the potluck last weekend and what a treat. I think it's a deliciously complex experience for your mouth. Thanks for expanding our tastebud horizons!

Yield: makes 16 servings
Active time: 25 minutes
Total time: 1 hour 25 minutes
Special equipment: stand mixer with dough hook

This recipe appears in: Bake the Book: Concord Grape and Rosemary Focaccia


Ingredients

• 1/2 cup extra virgin olive oil, divided

• 1 1/2 teaspoons active dry yeast

• 1 cup water, warmed to about 110°F

• 1 teaspoon granulated sugar

• 2 3/4 cups unbleached all-purpose flour (I used whole wheat all purpose flour)

• 2 teaspoons fine sea salt

• 3/4 pound Concord grapes, stems removed

• 3 small sprigs fresh rosemary, stemmed

• Coarse sea salt

Procedures

Position a rack in the center of the oven and preheat to 400°F. Lightly coat a 9 by 13-inch
metal baking dish with 2 tablespoons of the oil.

In the bowl of a stand mixer fitted with the hook attachment, mix the yeast, water, 3
tablespoons of the oil, the sugar, flour, and fine sea salt on low speed until a ball forms,
3 to 4 minutes. Remove the bowl from the mixer, pour 1 tablespoon of the oil over the
dough, and rub with the oil to completely coat. Cover the bowl with plastic wrap and set
aside to rise until doubled in size, 30 to 45 minutes.

Cut the grapes in half and remove the seeds, keeping the skins with the grapes, if they
come away from the fruit. Set aside until ready to use.

Transfer the risen dough to the prepared baking dish and evenly press the dough into the
pan, covering the entire surface. Dock the dough with your fingertips, making holes all
the way through. Drizzle the dough with the remaining 2 tablespoons oil. Sprinkle with
rosemary needles, grapes and skins, and coarse sea salt. Lightly cover the pan with plastic
wrap and set aside to rise until doubled in size, 20 to 30 minutes. Carefully remove the
plastic wrap and bake until golden brown and a thermometer inserted into the center of
the focaccia reads at least 200°F, 20 to 25 minutes.

Let the focaccia cool in the pan until warm. Slice and serve with ice cream (if using).

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