The idea of making a grape focaccia bread seemed a bit strange to me at first. A bumper crop of Concord grapes propelled me into trying this. I'm so glad I did. Salty and crunchy and sweet harmonize well. I added blue cheese to half of the bread as not everyone likes its pungency. I think it added a lot of tastiness.
Grape Focaccia Bread
2 cups flour (plus additional for kneading)
1 Tablespoon rapid rise yeast
1 teaspoon kosher salt (plus more for sprinkling)
1 teaspoon sugar
1 teaspoon fresh minced rosemary
1 Tablespoon olive oil (plus more for the pan)
1 cup lukewarm water
1 1/2 cups ripe Concord grapes
1/4 cup (or more) Blue Cheese crumbles
1 Tablespoon honey
1. Place flour in a medium mixing bowl and add the yeast, salt, sugar, and rosemary. Stir to combine.
2. Add the water and olive oil. Stir well, then turn onto floured counter top and knead until smooth. Place in a greased bowl to rise for about 1 to 1 1/2 hours.
3. While the dough is rising, halve the grapes and flick out the seeds with the tip of a knife. Set aside.
4. Line a baking sheet (11 x 15) with parchment paper. Drizzle 1-2 Tablespoons olive oil over the paper.
5. Place the dough onto the oiled parchment paper and spread with fingertips to roughly fill the pan. You may need to let the dough rest for a few moments, then gently stretch it with your fingertips again.
6. Arrange the grape halves on the dough and gently press in. Sprinkle with kosher salt to taste.
7. Let rise for about 15 minutes while preheating the oven to 450 degrees.
8. Bake for 15 minutes. Sprinkle blue cheese over (if desired) and return to the oven for 1-2 minutes, or until cheese melts.
9. Drizzle with honey, cut into strips and serve.