Rosemary & Red Grape Potato Focaccia

Focaccia is a fun thing to say.

Know what else is a fun thing to say?

“Oh hey, I just made some bread…from scratch…in my oven…yeah, whatever. Want a sandwich?”

You know, something  like that.

Woo fun.

 

While we’re on the subject and all, if you were to slap some crispy bacon, spinach, and gorgonzola between a couple slices of this red grape & rosemary focaccia bread, then introduce that sucker to George Foreman for a few minutes…

Well, you might have just stumbled upon a guaranteed formula for spreading a super sandwich smile across your sunny little face.

I did.

The beauty of this bread is that people might give you thumbs up and high fives and kudos galore for  baking your own instead of hitting up the bakery aisle.

Buuuuuut

unbeknown to them, it was E-A-S-Y. Easy.

 

Just one kneading.

Some chill time in a wreck of a pantry.

Dress that beauty up and get her baked.

Voila. You got yourself a party.

Yet another perk, this bread isn’t loaded with HFCS or yellow dye # 174659378 or partially hydrogenated junk.

Actually, it’s bearing some luscious red grapes, fresh rosemary, olive oil, and sea salt instead.

Fair trade-off?

 

 

Hearty, flavorful, sweet, savory, goes well with bacon…

Yup.

Win.

 

Rosemary & Red Grape Potato Focaccia

Adapted from The Wednesday Chef

  • 1 medium Yukon Gold potato
  • 2 cups all-purpose flour, plus more as needed
  • 1 teaspoon fresh yeast
  • A pinch of sugar
  • 1 1/2 teaspoons salt, plus more for salting water
  • 2/3 cup warm water
  • 3 tablespoons extra-virgin olive oil
  • 1 cup red seedless grapes, quartered
  • 1 to 2 tbsp fresh rosemary

Wash the potato and place in a small saucepan along with enough water to cover the potato by an inch. Place the pot over high heat, covered, and bring to a boil. Add a handful of kosher salt to the water. Simmer until the potato is tender when pierced with a knife, around 20 minutes. Drain the potato and let it cool. Peel the potato and mash finely with a fork. Set aside.

Put the yeast in a large mixing bowl along with a pinch of sugar. Add the warm water in a thin stream over the yeast, using a fork to help dissolve the yeast entirely. Let the mixture stand for a few minutes.

Pour the flour into the yeast water and stir with a fork, then add the mashed potato and the salt. The dough will be relatively thick and shaggy. Use the fork to incorporate the potato into the flour. Add 2 tablespoons of olive oil and begin to knead the dough by hand. It will come together quite quickly. Knead against the bowl for a minute or so, until it is relatively smooth. Add more flour if the dough is too sticky to handle. Form the dough into a ball and let it rest, covered with a kitchen towel, in the bowl for an hour.

Cut a piece of parchment paper to fit the bottom of an 9-inch cake pan. Using your fingertips, gently release the puffy and risen dough from the bowl and place it in the cake pan. Gently tug and pat it out so that it fits the pan. Cover the top of the focaccia with the grape quarters, distributing them evenly. Sprinkle the rosemary and a large pinch of coarse salt over the grapes, drizzle with the remaining tablespoon of olive oil, and let it rest for another hour.

While the focaccia is resting, preheat the oven to 425 degrees. Place the cake pan in the oven and bake for 40 minutes, rotating the pan halfway through. Let cool on a rack for 20 minutes before removing the focaccia from the pan.

 

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