Grape-Studded Focaccia Bread

1. 1

   Dissolve yeast in warm water in bowl of mixer fitted with dough hook; let stand 5 min.

2. 2

   Stir in egg white, 1-1/2 Tbsp.

3. 3

   (22 mL) oil (or 2-1/4 tsp.

4. 4

   [11 mL] oil for trial recipe) and sugar.

5. 5

   Add flour, mint and salt; beat 2 to 3 min.

6. 6

   or until well blended.

7. 7

   Place in large greased bowl; cover.

8. 8

   Let rise in warm place 1 hour or until doubled in volume.

9. 9

   Punch down dough.

10. 10

    Scale about 1-3/4 lb.

11. 11

    (790 g) dough into each of 2 greased half-sheet pans (or into 1 half-sheet pan for trial recipe); press to edges of pan.

12. 12

    Cover; let rise 30 min.

13. 13

    or until doubled in volume.

14. 14

    Brush dough in each pan with 1/4 cup (50 mL) oil.

15. 15

    Use fingertips to make 72 indentations (6 rows by 12 rows) in dough in each pan.

16. 16

    Place 1 grape half in each indentation.

17. 17

    Bake in 375 degrees F convection oven 10 min.

18. 18

    or until lightly browned.

19. 19

    Cool on wire racks.

20. 20

    Cut bread each pan into 36 tea sandwiches, with 2 grape halves per sandwich.

21. 21

    Split bread horizontally; fill as desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.