Print

Wild Grape Foccacia

Yield 2 829" focacce

Ingredients

Dough: enough for 2 focacce

Toppings: enough for 1 focaccia, double amounts for 2

Instructions

  1. Stir together yeast, 2 tablespoons of flour and 1 cup of water in a small bowl or liquid measuring cup. Let it sit for a few minutes until it starts to bubble and become foamy. If it does not, then discard mixture and start again with new yeast.
  2. In a mixing bowl add 3 cups of flour, salt, oil, yeast mixture and remaining water and sir until combined. Stir in an additional 1 cup of flour until dough comes together into a ball. Dough should be soft and wet but not too sticky. Sprinkle more flour as you knead dough if it is too wet. Knead for 10 minutes until dough is smooth and elastic (Note: You can mix and knead in a stand mixer with a dough hook).
  3. Form dough into a ball and place in an oiled bowl. Cover bowl with a cloth or wrap and let it rise in a warm spot until it doubles in volume, about 1-1.5 hours.
  4. Once dough has risen, punch it down and divide it in half. Press 1/2 of the dough into an oiled 8" or 9" cast iron skillet. Wrap remaining dough and store in refrigerator for later use or if you have another skillet or pie plate you can bake both halves at the same time.
  5. Preheat oven to 500˚F.
  6. Use your fingertips to press down and create dimples in the dough. Brush with olive oil and press in grapes, garlic and rosemary into dough. Sprinkle with salt and pepper (Note: If baking 2 at once you will have to double the topping ingredient amounts).
  7. Bake at 500˚F for 5 minutes. Then reduce oven temperature to 425˚F and bake for another 10 minutes. Top should be dark golden brown and bread should sound hollow when tapped.
  8. Run knife along the sides of the skillet to loosen focaccia and use a spatula to remove focaccia from pan. Cool focaccia on a cooling rack. If top looks dry, brush on a little more olive oil. Serve warm or at room temperature. Enjoy!

Notes

I like to let yeasted dough rise in my oven (turned off) with the light on. The light gives off just enough heat. If it is a really cold day you can preheat the oven to its lowest temp and turn it off before placing dough in there, and leave door cracked to help the dough rise faster.

Focaccia will keep covered at room temperature for several days.

Recipe by Fare Isle at https://fareisle.com/wild-roasted-grape-focaccia/