Print

Grape Rosemary Focaccia (and … I’m pregnant!)

Ingredients

Scale
  • 3/4 cup lukewarm water
  • 2 tablespoons milk, lukewarm
  • 1.5 teaspoons sugar
  • 1.25 teaspoons active dry yeast
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 6 tablespoons olive oil
  • 1.5 cups red or concord grapes, halved and seeded
  • 3/4 cup shredded Parmigiano-Reggiano
  • 1 tablespoon rosemary needles, fresh or dried
  • 12 teaspoons coarse sea salt (I used grey sea salt or sel gris)

Instructions

  1. In a medium bowl, stir together the water, milk, sugar, and yeast. Let the mixture sit until foamy, about 10 minutes.
  2. Add the flour, salt and 2 tablespoons of the olive oil to the yeast mixture and mix together with a spoon until it comes together.
  3. Turn the dough out onto a lightly floured surface and knead with your hands. It will be sticky at first, but continue adding flour to the counter and knead with your hands for a few minutes. Gather into a ball.
  4. Grease a large bowl with olive oil. Transfer the dough to the bowl and brush the top with more olive oil. Cover the bowl with plastic wrap and place in a warm place, allowing it to rise for 1 1/2 to 2 hours until it doubles in size.
  5. Turn the dough out onto a floured surface and divide it into two balls. Brush a large baking sheet (or two small ones) with olive oil, and place the balls of dough on it. Brush the top of each ball with more oil and set aside for 20 minutes, lightly covered with a kitchen towel.
  6. After 20 minutes, dip your fingers in olive oil and press and stretch each ball of dough into a 8 to 9-inch circle or rectangular. It will be dimpled from your fingers. Cover the dough again with the towel and let it rise for another 1 1/4 hours in a warm place.
  7. Preheat the oven to 450°F. Brush the surface of the dough with the remaining olive oil and evenly garnish with the halved grapes, parmigiano-reggiano, rosemary needles and coarse sea salt.
  8. Bake for 15 minutes, until the crust is golden brown and puffed around edges. Serve toasted or cooled. Reheat for breakfast, lunch and dinner!

Notes

This recipe is from Smitten Kitchen, with a few minor adjustments and additions, plus a smattering of Parmigiano-Reggiano on top. Don’t be intimidated by the “prep time” – it is mostly inactive waiting around for dough to rise.

I was hoping to make this with Finger Lakes concord grapes, but I missed the window by a day or two to pick them up at the market, so settled on organic red grapes. Grapes are heavily sprayed, so I would highly recommend choosing organic from the grocery store. Especially if you are making a baby.