HARVEST FOCACCIA

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Harvest Focaccia image

This bread uses a yeast starter that needs to be made at least one day ahead.

Yield Makes 12 servings

Number Of Ingredients 13

2 1/4 cups water, room temperature
1 1/4 teaspoons dry yeast
4 3/4 cups plus 2 tablespoons unbleached all purpose flour
1 1/2 teaspoons salt
1 cup seedless red grapes, rinsed, patted dry
1 tablespoon plus additional olive oil
2 teaspoons chopped fresh thyme
Yellow cornmeal
1/4 cup coarsely chopped walnuts
1 teaspoon chopped fresh rosemary
1 teaspoon grated lemon peel
1 tablespoon raw sugar*
Coarsely cracked black pepper

Steps:

  • Combine 3/4 cup water and 1/4 teaspoon yeast in medium bowl. Add 1 cup plus 2 tablespoons flour and whisk until smooth. Cover and let stand at room temperature 3 hours. Refrigerate starter at least 24 hours and up to 3 days.
  • Combine starter, 1 1/2 cups water and 1 teaspoon yeast in large bowl of heavy-duty mixer fitted with dough hook. Beat 1 minute. Add salt and remaining 3 3/4 cups flour. Beat 5 minutes. Scrape down sides of bowl and dough hook. Continue to beat until very soft, slightly sticky dough forms, about 5 minutes longer. Let stand 5 minutes. Scrape dough into large oiled bowl; cover with plastic. Let dough rise in warm draft-free area until doubled in volume, about 1 hour 15 minutes.
  • Preheat oven to 350°F. Combine grapes, 1 tablespoon oil, and 1 teaspoon thyme in medium bowl; toss to coat. Turn mixture out onto small rimmed baking sheet. Roast until grapes begin to burst, about 10 minutes. Cool completely on sheet.
  • Sprinkle large baking sheet lightly with cornmeal. Turn dough out onto prepared sheet. Using floured fingertips, pull and spread dough to approximate 18x10-inch rectangle. Press dough all over with fingertips to dimple. Brush dough with additional oil. Sprinkle with grapes, then remaining 1 teaspoon thyme, walnuts, rosemary, and lemon peel. Sprinkle with raw sugar and lightly with coarsely cracked black pepper. Cover loosely with towel; let rise until light and puffy, about 45 minutes.
  • Preheat oven to 400°F. Bake focaccia until golden brown, about 25 minutes. Transfer to board; brush edges with oil. Serve warm or at room temperature.
  • *Also called turbinado or demerara sugar; available at natural foods stores and most supermarkets.

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