Concord Grape Focaccia
Get this quick and easy bread recipe from Fresh with Anna Olson.
- 10 minutes
- 50 minutes
- 2 servings
- 2+½ teaspoons (1 pkg) instant dry yeast
- 3 tablespoons dry red wine
- 1 tablespoon honey
- ¾ cup tepid water (just above body temperature)
- 2½ to 3 cups Italian "00" flour OR
- 1½ cups all-purpose flour and 1 to 1½ cups pastry flour
- 2 tablespoons extra-virgin olive oil
- ¾ teaspoon salt
- &frac312; cups Concord or wine grapes
- ⅓ cup Turbinado sugar
- Stir together yeast, wine, honey, and warm water in a large bowl. Stir in 1 cup flour (mixture will be lumpy).
- Cover bowl with plastic wrap and let rise in draft-free place about 40 minutes, until doubled in size.
- Add 1/4 cup olive oil, 1 1/2 cups flour, and salt and stir until a sticky dough forms.
- Knead dough on a floured work surface, gradually adding up to 1/2 cup more flour if necessary to keep dough from sticking, until dough is smooth and elastic but still soft, 8 to 10 minutes.
- Place dough in an oiled bowl, cover with plastic wrap and let rise an hour, until doubled in size.
- Turn out dough onto a lightly floured work surface and knead a moment.
- Cut dough in half and roll out 1 piece of dough (keeping remaining piece covered) to a rectangle 9-x-13-inches.
- Transfer dough to a lightly oiled 9-x-13-inch pan and sprinkle with half of grapes and sugar.
- Roll out second piece of dough to same size and cover grapes. Spread remaining grapes on top of dough and gently press in.
- Sprinkle with sugar and cover with a tea towel to rest 30 minutes.
- Preheat oven to 400°F and bake focaccia until richly golden, about 40 minutes. While still warm, brush with remaining 2 tablespoonsp olive oil.
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