In Italy, focaccia follows the seasons, and by late summer that means grapes. This is our take on schiacciata con l'uva, the Tuscan harvest bread: the last sweet clusters of the season pressed into dimpled dough with rosemary, good olive oil, and a Lambrusco glaze. Sweet, savory, and gone before it cools.
SHOPPING LIST:
1 mix Bella Cucina Tradizionale Pizza & Focaccia Dough
2 Tablespoons Bella Cucina Taste of Tuscany Extra Virgin Olive Oil
1/4 cup cane sugar
2 Tablespoons Bella Cucina Lambrusco Red Wine Vinegar
1 teaspoon Bella Cucina Rosemary & Lavender Salt
1 Tablespoon chopped fresh rosemary
1 cup seedless red grapes
Shop the Rosemary & Grape Focaccia Ingredient Bundle →
PREPARATION: Preheat oven to 400 degrees F.
Prepare the focaccia bread according to direction, adding the chopped rosemary to the mix just before mixing. Coat a half sheet pan generously with the olive oil or line the pan with parchment paper and brush with the oil. Turn the proofed dough out onto the pan.
With oiled hands, gently press and stretch the dough from the center outward toward the edges of the pan, or roll out on a lightly floured surface and place into the oiled pan. Cover the pan loosely with a clean towel or oiled plastic wrap and let the dough proof a second time until puffy and nearly doubled again, about 35 minutes.
While the dough is proofing, you can make the grape reduction.
Combine the sugar and vinegar in a small saucepan over medium heat, stirring until the sugar dissolves. In a bowl, toss the reduced liquid with the grapes and Rosemary & Lavender Salt, and set aside to cool.
After the dough has proofed in the pan for second time, dimple the dough with your fingers and spread the grape mixture evenly over the dough. Place in the oven and bake for 40-45 minutes, or until the focaccia is cooked through in the center.
Cool slightly, then slice into squares or serve on a large antique wood board for serving.