grape focaccia with rosemary

From the recipe box

Yield—

Prep—

Cook—

Total—

Shopping list

0 of 11 gathered

Step by step

12 steps

1
In the bowl of an electric mixer fitted with the paddle attachment, stir together the water, milk, sugar, and yeast.
2
Let the mixture sit until foamy, about 10 minutes.
3
Add the flour, salt and 2 tablespoons of the olive oil to the yeast mixture and mix well on low.
4
Attach the dough hook, raise the speed to medium-low and knead the dough for 8 minutes longer.
5
Brush a large bowl with a generous amount of olive oil.
6
Scrape dough into the bowl and brush the top with additional oil.
7
Cover with plastic wrap and let it rise in a cool place until it doubles in bulk, 1 1/2 to 2 hours.
8
Preheat the oven to 450°F.
9
Brush tops of dough with remaining olive oil and top the sprinkle grapes, rosemary, coarse sugar and coarse sea salt evenly over the dough.
10
Bake for 15 minutes, until the crust is golden brown and puffed around edges. Let cool before serving.
11
Serve warm or at room temperature.
12
Try not to eat the whole thing like, uh, some people we might know.