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Ingredients
- 1/2 lb Seedless red grapes
- Â Â Two, (1/4-oz) pkgs. active dry yeast (5 tsp.)
- 1/2 tsp Sugar
- 1Â 1/2 c. Lukewarm water
- 4Â 1/4 c. Bread flour
- 1 tsp Table salt
- 1/4 c. Extra virgin olive oil
- 2 Tbsp. Fresh rosemary leaves
- Â Â Coarse salt to taste
- Â Â Freshly grnd black pepper to taste
Directions
- Preheat oven to 300F.
- In a baking dish large sufficient to hold grapes in one layer cook grapes in middle of oven 30 min, or possibly till soft and sticky, and cold slightly.
- In a standing electric mixer fitted with paddle attachment beat together yeast, sugar, and water and let stand 5 min, or possibly till foamy. Add in flour, table salt, and oil and combine well.
- With dough hook knead dough 2 min, or possibly till soft and slightly sticky.
- Form dough into a ball and let rest on a floured surface, covered with an inverted bowl, 10 min.
- On a lightly floured surface roll dough into an 18- by 8-inch oval. Arrange oval diagonally on greased large baking sheet and sprinkle with grapes, rosemary, coarse salt, and pepper. Let dough rise, covered loosely with plastic wrap, in a hot place for 1 hour, or possibly till almost doubled in bulk.
- Preheat oven to 375F.
- Bake focaccia in middle of oven 1 hour, or possibly till golden brown, and cold on a baking sheet on a rack. Serve focaccia hot or possibly at room temperature.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1224g | |
| Calories 2759 | |
| Calories from Fat 570 | 21% |
| Total Fat 65.02g | 81% |
| Saturated Fat 9.45g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2360mg | 98% |
| Potassium 1062mg | 30% |
| Total Carbs 468.04g | 125% |
| Dietary Fiber 18.7g | 62% |
| Sugars 37.61g | 25% |
| Protein 71.64g | 115% |
