Based on a Tuscan recipe that makes the most of the grape harvest, this focaccia from Desserts for Every Season uses Concord grapes and rosemary needles to yield a bread that's sweetly herbed. And yes, Virginia, you can serve focaccia with vanilla ice cream.
Tips & Tweaks: Concord grapes, goopy little things that they are, aren't easy to pit. But cold grapes, a sharp knife and a slow hand will get the job done. Though if you just can't bear the thought of skinning dozens of individual blobs, hear this: the bread that this recipe is based on, Schiacciata all'Uva, actually leaves the seeds in.
Excerpted from Desserts for Every Season by Jenny McCoy (Rizzoli). Copyright © 2013. Photographs by Pernille Pedersen.
- Yield:makes 16 servings
- Active time: 25 minutes
- Total time:1 hour 25 minutes
- 1/2 cup extra virgin olive oil, divided
- 1 1/2 teaspoons active dry yeast
- 1 cup water, warmed to about 110°F
- 1 teaspoon granulated sugar
- 2 3/4 cups unbleached all-purpose flour
- 2 teaspoons fine sea salt
- 3/4 pound Concord grapes, stems removed
- 3 small sprigs fresh rosemary, stemmed
- Coarse sea salt
Position a rack in the center of the oven and preheat to 400°F. Lightly coat a 9 by 13-inch metal baking dish with 2 tablespoons of the oil.
In the bowl of a stand mixer fitted with the hook attachment, mix the yeast, water, 3 tablespoons of the oil, the sugar, flour, and fine sea salt on low speed until a ball forms, 3 to 4 minutes. Remove the bowl from the mixer, pour 1 tablespoon of the oil over the dough, and rub with the oil to completely coat. Cover the bowl with plastic wrap and set aside to rise until doubled in size, 30 to 45 minutes.
Cut the grapes in half and remove the seeds, keeping the skins with the grapes, if they come away from the fruit. Set aside until ready to use.
Transfer the risen dough to the prepared baking dish and evenly press the dough into the pan, covering the entire surface. Dock the dough with your fingertips, making holes all the way through. Drizzle the dough with the remaining 2 tablespoons oil. Sprinkle with rosemary needles, grapes and skins, and coarse sea salt. Lightly cover the pan with plastic wrap and set aside to rise until doubled in size, 20 to 30 minutes. Carefully remove the plastic wrap and bake until golden brown and a thermometer inserted into the center of the focaccia reads at least 200°F, 20 to 25 minutes.
Let the focaccia cool in the pan until warm. Slice and serve with ice cream (if using).