Saturday, January 28, 2012

Rosemary Grape Foccacia with Sea Salt

I recently tried my hand at homemade foccacia bread. A friend gave me a recipe years ago but I was reluctant to have a go at it because I had this preconceived notion that it would be too difficult to make. Boy, was I wrong. Making foccacia bread turned out to be much easier than I ever imagined! It takes a little time to complete the final recipe, but in terms of actual steps involved, they are really simple.

I went over some ideas using her recipe as a base and settled on a version that had sea salt, grapes and rosemary. My husband, being the skeptic that he is, thought it would be a strange combination of flavors, but I went for it anyways. Well, he loved it. He loved it so much that he ate almost the whole thing by himself!

Rosemary Grape Foccacia with Sea Salt

2 - 2 1/2 c flour
1 pkg yeast
1 tb sugar
1/2 tsp salt
3/4 c hot tap water
2 TB olive oil

1 TB dried rosemary
1 TB olive oil
1 c red grapes, halved
1 tsp coarse sea salt

1. Mix 1-1/2 c flour, sugar, salt and yeast in bowl.
2. Add oil and water and mix until smooth.
3. Add enough of the remaining flour, a little at a time, to make a soft (not sticky) dough. 
4. Knead on lightly floured surface until smooth and springy, about 5 minutes.
5. Place in greased bowl, coating sides of dough with grease from the bowl by turning it around.
6. Cover with plastic wrap and let rise for 30 minutes or until doubled in size.
7. Grease baking sheet and pat dough into 11" circle or square.
8. Cover loosely with plastic wrap (sprayed with cooking spray) and let rise again for 30 minutes or until doubled.
9. Preheat oven to 400.
10. Brush top or dough with 1 tb olive oil.
11. Sprinkle with rosemary.
12. Place grapes, evenly apart, and push down into the dough slightly.
13. Bake for 15 - 20 minutes or until edges are golden.

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