Grape and Rosemary Focaccia
Serve wedges of this fragrant flatbread with Italian cheeses such as robiola or a spicy-creamy Gorgonzola Dolce.
- 1 package 2¼ teaspoons active dry yeast
- 2 cups plus 2 tablespoons lukewarm water
- 7 tablespoons olive oil divided
- 1 tablespoon koser salt plus more for sprinkling
- 5 ½ cups unbleached all-purpose flour
- 1 cup red grapes rinsed, dried, and halved vertically
- 2 tablespoons chopped fresh rosemary
- In the bowl of a stand mixer combine yeast and ½ cup water. Let sit 10 minutes until yeast has dissolved and water is foamy.
- Add 2 tablespoons oil, salt, ¾ cup water, and 2½ cups flour to the bowl. Fit the mixer with the dough hook and mix on medium-low speed 2 to 3 minutes, or until dough is soft and somewhat pliable. It will still be sticky. Add another 2½ cups of flour and ¾ cup water and mix on medium-low 7 minutes, or until dough is fully pliable. If still sticky, add remaining flour as needed.
- Turn dough out onto a floured work surface. Knead a few times and form into a round. Grease a rimmed, 18-by-14-inch baking sheet with 2 tablespoons oil and place dough in the center. Cover with a damp towel and place in a warm, non-drafty spot (the inside of a cold oven works well) to rise for 1½ to 2 hours or until doubled in size.
- Once doubled, remove towel and stretch dough to cover the entire surface of the baking sheet. It should be about ¼-inch thick. Cover again with the towel and let rise 45 minutes more.
- Set a rack in the center of the oven and heat to 450°F. Using your fingertips, poke dough all over until surface is filled with divots. Press grapes, cut side down, into the divots.
- Whisk together 3 tablespoons oil and 2 tablespoons water and pour over focaccia dough.
- Bake 15 minutes. Sprinkle focaccia with rosemary and a few pinches of salt, rotate baking sheet, and bake another 8 to 10 minutes. Serve warm.