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Prep 5 hrs 15 mins
Cook 15 mins
From smittenkitten.com -- Modified by Smitten Kitten from a Claudia Fleming recipe ..."a gorgeous focaccia begging to be served with wine and cheese, preferably on a deck." ________ (NOTE: Untried by me; I'll probably mix this in the ABM on the dough cycle, then bake in my oven. Prep time is approximate and includes time for the dough to rise, but actual time will depend upon the warmth of your kitchen!)
- 3⁄4 cup warm water (177 ml, warmed to 105F - 110F)
- 2 tablespoons milk (30 ml)
- 1 1⁄2 teaspoons sugar (6 grams)
- 1 1⁄4 teaspoons active dry yeast (5 grams)
- 2 cups all-purpose flour (250 grams)
- 1⁄2 teaspoon salt (3 grams)
- 6 tablespoons olive oil (90 ml ~ DIVIDED, see directions)
- 1 1⁄2 cups grapes (Concord, red or black grapes, seeded and halved)
- 1 teaspoon fresh rosemary needles (chopped)
- 2 tablespoons raw sugar (8 grams)
- 2 teaspoons coarse sea salt (NOT table salt)
- In the bowl of an electric mixer fitted with the paddle attachment, stir together the water, milk, sugar, and yeast. Let the mixture sit until foamy, about 10 minutes.
- Add the flour, salt and 2 tablespoons of the olive oil to the yeast mixture and mix well on low.
- Attach the dough hook, and continue kneading the dough for 8 minutes longer.
- (You could stir this together entirely by hand with a wooden spoon, then slap/fold it on a floured counter to "knead" it for a bit. The dough will be sticky, but doable, and you'll get to say you made bread the old fashioned way.).
- Brush a large bowl with a generous amount of olive oil. Scrape dough into the bowl and brush the top with additional oil. Cover with plastic wrap and let it rise until it doubles in bulk, 1 1/2 to 2 hours.
- Press the dough down with a floured hand. 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, place the balls of dough on it and brush the top with more oil. Set it aside for 20 minutes, lightly covered with a kitchen towel.
- After 20 minutes, dip your fingers in olive oil and press and stretch each ball of dough into a 8 to 9-inch roundish shape. It will be dimpled from your fingers. Cover again with the towel and let it rise for another 1 1/4 hours in a cool place.
- Preheat the oven to 450°F.
- Brush tops of dough with remaining olive oil ~ sprinkle grapes, rosemary, coarse sugar and coarse sea salt evenly over the dough, pressing grapes in slightly.
- Bake for 15 minutes, until the crust is golden brown and puffed around edges. Let cool before serving.
- NOTE: Prep time is approximate and includes time for the dough to rise, but actual time will depend upon the warmth of your kitchen!.