Focaccia with Grapes & Walnuts

Grape & Walnut Focaccia

I got off easy this year. I didn’t cook Thanksgiving dinner. I joined friends in the North Bay and had to bring an antipasto.

It took me a while to get inspired but an idea hit me at the market. The late harvest grapes were spectacular. I made a grape and walnut focaccia scented with rosemary.

Focaccia is a good option for a bring-along appetizer. Flatbread is easy to transport and can be served at room temperature. I paired this one with creamy Italian robolia cheese. The sweet grapes and crunchy walnuts are enhanced by the scent of rosemary. A bite of the focaccia with a bite of the cheese is heavenly.

Bubbly prosecco was the perfect accompaniment, adding a crisp citrus and floral note.

I got carried away. I made a savory pear tomato focaccia too and paired it with a balsamic-rubbed aged pecorino cheese. The doughs for these 2 flatbreads are not the same. Here’s the tomato and onion focaccia recipe.

I love baking in the late fall. Making pizza, focaccia or bread is a zen experience for me. Kneading dough and baking relaxes me. Making focaccia in the morning makes my day.

Grape & Walnut Focaccia

Ingredients

  • Sponge (1st Step)
  • 2 1/2 teaspoons active dry yeast
  • 1/2 cup warm water
  • 2 tablespoons sugar
  • 1/2 cup all-purpose flour
  • Dough (2nd Step)
  • 3/4 cup water
  • 3 tablespoons walnut oil
  • 1 teaspoon sea salt
  • 1 tablespoon chopped fresh rosemary
  • 3 1/2 cup all-purpose flour
  • Topping (Last Step)
  • 2 cups seedless red grapes
  • 1 cup roasted walnuts
  • 1/4 cup sugar
  • walnut oil to brush the top of dough

Cooking Directions

  1. Sponge
  2. Put the warm water (about 100 degrees) in a bowl. Mix in the yeast, sugar and flour. Cover with a kitchen towel or plastic wrap and set aside for about 30 minutes until it bubbles.
  3. Dough
  4. Add the water, walnut oil, salt, flour and rosemary to the sponge and mix until the dough comes together.
  5. On a well-floured surface, knead the dough until smooth, about 10 minutes.
  6. Form the dough into a ball and place in a well-oiled bowl.
  7. Cover with a kitchen towel or plastic wrap and let sit at room temperature until it doubles in volume, about an hour.
  8. Topping
  9. Pre-heat the oven to 400 degrees.
  10. On a lightly-floured surface, turn out the dough, punch it down and stretch out to a 11 by 18 inch rectangle.
  11. Put the dough on a well-oiled baking sheet. Cover with a towel or plastic wrap and let the dough rise for 15 minutes, until doubled.
  12. Brush the dough with walnut oil.
  13. Dimple the dough with your fingers to form shallow indentations.
  14. Evenly sprinkle the grapes and walnuts over the dough and press them into the dough with your fingers.
  15. Sprinkle the sugar evenly over the top of the focaccia.
  16. A light sprinkle the focaccia with a little sea salt.
  17. Bake until golden, about 10-15 minutes.
  18. Cut the focaccia into squares.
  19. Serve hot or at room temperature.

 

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