Friday, June 11, 2010
Any bread with the pine-y, resin-y flavor and aroma of rosemary, well, I'm there. It's intoxicating, comforting and it burns itself into your brain as a scent that unleashes a thousand memories. Then you add the sweet juiciness of red grapes, soften by the heat of the oven and briny feta cheese and it's nearly a meal in itself.
Grape and Feta Focaccia
prep:1 hour 10 min. baking time:30-35 oven temp:350 degrees makes 1 loaf
1/2 c. milk
1/2 tsp. salt
1 1/2 tbls. sugar
1 gr. onion, thinly sliced
1 tbls. fresh rosemary, minced
1 tbls. fresh dill minced
1 tbls. butter
1/2 c. water
2 1/2 tsp. instant yeast
2 1/4 c. all purpose flour
2 tbls. crumbled feta cheese
9 red grapes cut in half
Olive oil for greasing the pan and drizzling on top
Grease your half-sheet baking pan with olive oil and line with parchment. Parchment is optional.
Combine milk, salt, sugar, gr. onion, herbs and butter in a glass measuring cup. Heat in microwave until very warm and butter starts to melt, about 45 seconds on high. Stir to melt butter and dissolve salt and sugar.
Pour milk mixture into large bowl. Add the 1/2 c. water, not cold, just room temp or warm. Your liquid should be around 110 degrees.
Sprinkle in instant yeast. It does not need to set and bubble. Just add your flour right in.
Stir well with a wooden spoon. Dough will be very sticky. Combine well and set in a warm place to rise, covered with a towel. Let set 45 min.
Preheat oven 350 degrees.
When it has doubled, punch it down and press it onto your baking sheet. I usually do a freeform shape, but if you want it to reach the edges of the pan and have a perfect rectangle, double the recipe.
After you get the shape you want, cover it and let it rise again for 15 minutes, until just puffy.
Arrange your grapes and feta however you like. Drizzle with olive oil and place on the middle rack of preheated oven. Bake 30-35 minutes or until nice and golden.
Cool slightly and serve with olive oil or butter. Enjoy!