Grape and Rosemary Focaccia

1. 1

   Preheat oven to 300F.

2. 2

   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.

3. 3

   In a standing electric mixer fitted with paddle attachment beat together yeast, sugar, and water and let stand 5 minutes, or until foamy.

4. 4

   Add flour, table salt, and oil and combine well.

5. 5

   With dough hook knead dough 2 minutes, or until soft and slightly sticky.

6. 6

   Form dough into a ball and let rest on a floured surface, covered with an inverted bowl, 10 minutes.

7. 7

   On a lightly floured surface roll dough into an 18- by 8-inch oval.

8. 8

   Arrange oval diagonally on greased large baking sheet and sprinkle with grapes, rosemary, coarse salt, and pepper.

9. 9

   Let dough rise, covered loosely with plastic wrap, in a warm place for 1 hour, or until almost doubled in bulk.

10. 10

    Preheat oven to 375F.

11. 11

    Bake focaccia in middle of oven 1 hour, or until golden, and cool on a baking sheet on a rack.

12. 12

    Serve focaccia warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.