Grape and Rosemary Focaccia

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Summary: Known as schiacciata con l'uva in Italian, this is a terrific, unique flatbread cooked with rosemary, grapes, pine nuts and olive oil. I obtained this recipe from the 9/28/11 NYTimes Dining section; Melissa Clark is its author. You can halve this recipe. 
Prep time: 1 hour 30 minutes Cook time: 25 - 30 minutes

Yield: 6-8 servings

Ingredients

  • 6 tablespoons extra virgin olive oil, more for drizzling
  • 1 tablespoon + 1 teaspoon fresh rosemary leaves
  • 2 teaspoons active dry yeast
  • 1⅔ cups all-purpose flour, more as needed
  • ⅔ cup fine cornmeal
  • 5 tablespoons granulated sugar
  • 1½ teaspoon salt
  • 2¼ cups Concord, black or red grapes
  • ½ cup pine nuts, optional (I toasted mine)
  • Flaky sea salt for sprinkling

Instructions

In a small skillet over medium heat, warm the oil. Stir in 1 tablespoon of your rosemary leaves. Remove the pan from heat and let cool.

Place 3/4 cup lukewarm water in a large bowl. Sprinkle the yeast over it. Let it sit until foamy, about 5 minutes.

Stir in the olive oil mixture, 1⅔ cups flour, the cornmeal, 3 tablespoons sugar, and the salt to the yeast mixture. Stir until a soft dough forms.

Turn the dough out onto a floured surface, and knead until smooth and elastic, about 10 minutes. Alternatively, you can knead the dough in a stand mixer with the dough hook attached, for about 5 minutes. If using the stand mixer, finish the dough by hand, on a floured surface, for 1 minute. Add more flour if needed; it could need as much as another quarter-cup if the dough feels very sticky. You want the dough damp but not unworkable.

Oil a large bowl. Place the dough in the bowl, and turn to coat it lightly. Cover the bowl with a dish towel. Place the bowl in a warm place, and let it rise until dough has doubled, about 1 hour.

Halve the grapes if they're large. If using Concords, pit them.

Heat the oven to 400° Fahrenheit. Oil a large cookie sheet or baking pan with some olive oil.

Punch down the dough, then pat it into the pan, stretching it into an oval about ⅜" - ½" thick: it should not fill the entire pan. Dimple the dough with your fingertips. Scatter the grapes and pine nuts, if using, over the dough, pressing them in lightly. Sprinkle the remaining 2 tablespoons sugar (I used 1.5 tablespoons), 1 teaspoon rosemary, and some flaky sea salt over the grapes. Drizzle all over with plenty of olive oil. Bake until golden brown, 25-30 mins.