Focaccia with grapes and rosemary
Description
If you are using seeded grapes, don't forget to remove the seeds before serving. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. In a bowl, use an electric mixer to beat together water, milk, sugar, and yeast. Let the mixture stand for about 10 minutes. Add flour, salt, and 2 tablespoons of olive oil to the yeast mixture and beat well at low speed. Attach the dough hook, increase the speed to medium, and knead the dough for 8 minutes. Alternatively, you can stir the dough by hand with a wooden spoon, then lightly knead with your hands. Lightly coat a large bowl with olive oil. Place the dough into the bowl and turn it to coat evenly with oil. Cover with plastic wrap and let the dough rise in a cool place until doubled in volume, about 1 1/2 to 2 hours.
- 2
Step 2
2. Place the dough onto a floured surface and divide it into two parts. Lightly oil a large baking sheet (or two smaller ones) with olive oil, place the two pieces of dough on the sheet, and brush the tops with olive oil. Let rest for 20 minutes, covered with a kitchen towel. After 20 minutes, oil your fingers and shape each piece into circles about 20–22 cm in diameter. Cover the dough with a towel and let rise for another 1 1/4 hours in a cool place. Preheat the oven to 230°C. Brush the dough with the remaining olive oil and evenly sprinkle with halved grapes, rosemary, sugar, and sea salt.
- 3
Step 3
3. Bake for 15 minutes, until golden brown. Cool before serving. Serve warm or at room temperature.