Grape Focaccia with Rosemary
Focaccia, a crisp, pillowy Italian flatbread, is said to originate in Rome. It can be topped with a wonderful array of things: sweet red onions, fresh or roasted cherry tomatoes, or a variety of herbs. We love topping it with grapes in the fall. If you can get them, Concord grapes are preferred; just be sure to remove the seeds first.This makes a big bread, great for a cocktail party to serve with an assortment of local cheeses and wine. The recipe is wonderfully simple, it just takes a little time. It’s a no-knead dough and will be very sticky. But be sure not to add more flour than called for. Use bread flour, not all-purpose, and measure it by spooning the flour into dry measuring cups on a flat surface, then leveling off the excess. Don’t pack the flour and don’t scoop the flour from the container.
Ingredients
- 1½ cups warm water (110° to 115°)
- 1 package active dry yeast (¼ ounce)
- 1 tablespoon honey
- 3 tablespoons granulated sugar, divided
- 8 tablespoons extra virgin olive oil, divided
- 3¾ cups bread flour
- 1 teaspoon Diamond kosher salt
- 1 large egg
- 1¾ cups halved seedless black or red grapes
- 2 tablespoons rosemary needles, plus small sprigs
- Topping: 1 tablespoon raw or organic sugar and ¾ teaspoon flaky finishing salt
Instructions
- In a stand mixer fitted with a dough hook, mix the water, yeast, and honey. Let stand until foamy, about 6 minutes.
- Add the flour, salt, egg, 2 tablespoons sugar, and 4 tablespoons olive oil. With the mixer on low, beat until the dough is nearly completely smooth; it will be sticky and soft. Scrape down the bowl and cover with plastic wrap. Let rise in a warm spot until doubled, 45 minutes to 2 hours, depending on the warmth of your kitchen.
- Punch the dough down gently, just to deflate it, scrape the sides and cover it with plastic wrap. Let rise until doubled, about 45 minutes.
- Meanwhile, in a small bowl, mix the grapes with the remaining 1 tablespoon sugar. Coat a 15- by-10-inch rimmed jelly roll pan with 2 tablespoons oil. Scrape the dough onto the oiled baking sheet and stretch it out with your fingers, almost fitting the inside of the pan.
- Let the dough rise, uncovered, until it’s just above the edge of the pan in places (it won’t be evenly risen), about 1 hour. Heat the oven to 400°.
- Gently dimple the dough all over with your fingers. Scatter the grape halves and any juices from the bowl over the dough. Sprinkle with the rosemary needles, inserting a few small sprigs into the dough. Drizzle with the remaining 2 tablespoons olive oil. Sprinkle with the sugar and salt topping.
- Bake 20 to 25 minutes, until puffed and browned. Cool about 10 minutes in the pan then transfer to a wire rack or cutting board. Serve warm or at room temperature.
Notes
Photo by Mark Loader
PHILIPPE JEANJEAN’S SUGGESTED WINE PAIRING
This savory-sweet bread, paired with cheeses, roasted vegetables, or fruits, offers a cavalcade of flavors. A versatile wine is key: a light, low-tannin red such as gamay or pinot noir can handle bold cheeses while remaining gentle with lighter accompaniments. For whites, a dry, aromatic vermentino or albariño provides freshness and lift.
