Tuesday, May 17, 2005

Grape and Rosemary Focaccia

Grape and Rosemary Focaccia (Adapted from BH&G)

16 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
2 1/2 tablespoons extra-virgin olive oil, divided
3/4 teaspoon dried basil, crushed
coarse salt
2 cups seedless red grapes, halved
1 tablespoon fresh rosemary leaves
2 tablespoons fresh grated Romano cheese

On lightly floured surface, stretch dough out into a 9" x 13" rectangle. Transfer dough to a parchment lined baking sheet and prick the top with a fork. Cover the dough and set in a warm place to rise for 30 minutes.

Meanwhile, preheat oven to 450 degrees.

Remove cover on the dough - drizzle with 1 tablespoon oil and rub the oil all over the top. Season dough with crushed basil and salt. Scatter halved grapes over the surface - sprinkle with rosemary and cheese. Place pan into the oven and bake until the crust is lightly golden, about 19 to 21 minutes. Remove from the oven and drizzle with remaining 1 1/2 tablespoons oil to serve.

Makes about 4 main-dish servings or up to 12 appetizer servings.

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