Grape Focaccia With Rosemary
Photo © Deb Perelman
- 3/4 cup (177 ml) warm water (105° to 110°F)
- 2 tablespoons (30 ml) milk, slightly warmed
- 1 1/2 teaspoons (6 grams) sugar
- 1 1/4 teaspoons (5 grams) active dry yeast
- 2 cups (250 grams) all-purpose flour
- 1/2 teaspoon (3 grams) salt
- 6 tablespoons (90 ml) olive oil
- 1 1/2 cups halved Concord, red or black grapes, seeded
- 1 teaspoon fresh rosemary needles
- 2 tablespoons (8 grams) raw or another coarse sugar
- 2 teaspoons coarse sea salt
- Produce
- Rosemary needles, fresh (1 teaspoon)
- Cooking & Baking
- Active dry yeast (1 1/4 teaspoons)
- All-purpose flour (2 cups)
- Olive oil (6 tablespoons)
- Salt (1/2 teaspoon)
- Sea salt, coarse (2 teaspoons)
- Sugar (1 1/2 teaspoons)
- Sugar, raw or another coarse (2 tablespoons)
- Drinks
- Water (3/4 cup)
- Dairy
- Milk (2 tablespoons)
- Other
- 1 1/2 cups halved Concord, red or black grapes, seeded
Preparation
Read recipe preparation on smittenkitchen.com
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Recipe Stats
Published September 7, 2010 (2 years ago).
69 people saved this recipe.
