Tuscan Grape Focaccia
By Tested and Perfected in the Sur La Table Kitchen
Tuscan Grape Focaccia
By Tested and Perfected in the Sur La Table Kitchen
Yield/Serves:
1 pan of focaccia
1 1/4 cups warm water (110°F to 115°F)
2 1/4 teaspoons Saf-Instant yeast
3 1/4 cups (16 1/4 ounces) bread flour or unbleached all-purpose flour
1 1/2 teaspoons fine sea salt
6 tablespoons extra-virgin olive oil, divided, plus more for coating pan
1 tablespoon fresh thyme leaves
1/2 pound black or purple seedless grapes, destemmed
1 tablespoon flaky sea salt
2 tablespoons Demerara Sugar
2 1/4 teaspoons Saf-Instant yeast
3 1/4 cups (16 1/4 ounces) bread flour or unbleached all-purpose flour
1 1/2 teaspoons fine sea salt
6 tablespoons extra-virgin olive oil, divided, plus more for coating pan
1 tablespoon fresh thyme leaves
1/2 pound black or purple seedless grapes, destemmed
1 tablespoon flaky sea salt
2 tablespoons Demerara Sugar
Called “Schiacciata all’uva” in Italian, this Tuscan focaccia is typically prepared during the wine grape harvest. This sweet and savory focaccia is also delicious topped with fresh fig halves when in season.
Preheat oven to 425°F.
Place the warm water in a small bowl and sprinkle with the yeast. Let stand for 5 minutes or until foamy. Stir to dissolve, if necessary.
In a stand mixer fitted with a dough hook, combine the flour and salt and mix briefly to combine. With the mixer on low speed, add the yeast/water mixture and 3 tablespoons of the olive oil; knead the dough until smooth and elastic, about 5 minutes. Alternatively, you can knead the dough by hand on a floured surface for about 10 minutes.
Press the dough evenly onto a generously-oiled, rimmed 12.25- by 8.13-inch baking sheet and let rise in a warm place, covered loosely, for 1 hour or until doubled in bulk.
When dough is doubled, use your fingertips to dimple the dough evenly across the surface, making 1/4-inch deep indentations. Using a silicone pastry brush, coat the focaccia with the remaining oil. Scatter the grapes over the dough and lightly press them in the dough; sprinkle with thyme and evenly dust with sea salt and sugar. Place in preheated oven and bake for 20 to 25 minutes or until the top is golden brown and the grapes are juicy.
Cool focaccia in the pan set on a wire rack; serve warm or at room temperature.
Preheat oven to 425°F.
Place the warm water in a small bowl and sprinkle with the yeast. Let stand for 5 minutes or until foamy. Stir to dissolve, if necessary.
In a stand mixer fitted with a dough hook, combine the flour and salt and mix briefly to combine. With the mixer on low speed, add the yeast/water mixture and 3 tablespoons of the olive oil; knead the dough until smooth and elastic, about 5 minutes. Alternatively, you can knead the dough by hand on a floured surface for about 10 minutes.
Press the dough evenly onto a generously-oiled, rimmed 12.25- by 8.13-inch baking sheet and let rise in a warm place, covered loosely, for 1 hour or until doubled in bulk.
When dough is doubled, use your fingertips to dimple the dough evenly across the surface, making 1/4-inch deep indentations. Using a silicone pastry brush, coat the focaccia with the remaining oil. Scatter the grapes over the dough and lightly press them in the dough; sprinkle with thyme and evenly dust with sea salt and sugar. Place in preheated oven and bake for 20 to 25 minutes or until the top is golden brown and the grapes are juicy.
Cool focaccia in the pan set on a wire rack; serve warm or at room temperature.