NewburyportNews.com, Newburyport, MA

PortWatch

April 24, 2013

A focaccia that's sweet and savory

(Continued)

FOCACCIA WITH GRAPES

I used instant yeast to make my focaccia, but active dry yeast will work, too. Just make sure you whirl it in the food processor with the water until it dissolves before adding the flour, salt, rosemary and melted butter. I served this bread with chicken kebabs marinated in olive oil, parsley and a lot of garlic. I loved the way the juicy, garlicky chicken tasted alongside the juicy, sweet grapes. It would also be good as an appetizer with some Gorgonzola or robiola cheese or slices of prosciutto and sopressata.

SERVES: 6 to 8

1 1/3 cups warm tap water

1 teaspoon instant yeast or active dry yeast (not “rapid rise”)

3 1/2 cups unbleached all-purpose flour

1 teaspoon salt

1 to 2 teaspoons finely chopped fresh rosemary leaves

4 tablespoons unsalted butter, melted, divided

1 1/2 cups seedless red grapes

2 tablespoons sugar

Sea salt for sprinkling

Combine water, yeast, flour, salt, rosemary and 3 tablespoons of butter in the work bowl of a food processor and process until a rough ball forms. To knead dough, continue to process 30 seconds longer.

Spray a large bowl with nonstick cooking spray. Shape the dough into a rough ball and place it in the bowl.

Cover the bowl with plastic wrap and let it stand in a warm, draft-free spot until it has more than doubled in size, 4 to 5 hours.

Spray a 15½-by-10½-inch rimmed baking sheet with cooking spray. Turn the dough into the pan (it will deflate) and gently press it into pan so it reaches the edges of the pan.

Loosely cover the dough with plastic wrap, and let it stand in a warm, draft-free spot until it is puffy and almost double in size, about 1½ hours.

Preheat the oven to 425 degrees.

Press grapes into the dough at 1-inch intervals. Drizzle remaining tablespoon of melted butter over dough, letting some collect in grape indentations. Sprinkle the sugar and sea salt, to taste, over the dough.

Bake until the focaccia is golden brown, 25 to 30 minutes. Use a large spatula to remove it from the pan and slide it onto a wire rack to cool. Serve warm or at room temperature.

Text Only | Photo Reprints

Special Features
AP Video
Texas Scientists Study Ebola Virus Smartphone Powered Paper Plane Debuts at Airshow Southern Accent Reduction Class Cancelled in TN Raw: Deadly Landslide Hits Indian Village Obama Chides House GOP for Pursuing Lawsuit New Bill Aims to Curb Sexual Assault on Campus Russia Counts Cost of New US, EU Sanctions 3Doodler Bring 3-D Printing to Your Hand Six PA Cops Indicted for Robbing Drug Dealers Britain Testing Driverless Cars on Roadways Raw: Thousands Flocking to German Crop Circle At Least 20 Chikungunya Cases in New Jersey Raw: Obama Eats Ribs in Kansas City In Virginia, the Rise of a New Space Coast Raw: Otters Enjoy Water Slides at Japan Zoo NCAA Settles Head-injury Suit, Will Change Rules Raw: Amphibious Landing Practice in Hawaii Raw: Weapons Fire Hits UN School in Gaza Raw: Rocket Launches Into Space With Cargo Ship Broken Water Main Floods UCLA
Special Features