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Fall In Love with Grapes – Red & Black Grapes Focaccia with Goat Cheese & Prosciutto

Posted By Cristina for Teenie Cakes On In Appetizers, Small Plates & Snacks,Breakfast & Brunch,fall,Main Dishes,Mediterranean Flavors,Side Dishes | Comments Disabled

Red & Black Grapes Focaccia with Goat Cheese & Prosciutto

Red & Black Grapes Focaccia with Goat Cheese & Prosciutto
6-8 servings
Ingredients
    CRUST

  • 6 tablespoons extra virgin olive oil, plus more for prep
  • 1 tablespoon fresh rosemary leaves
  • 3/4 cup lukewarm water (about 90°-110°)
  • 2 teaspoons active dry yeast
  • 1 2/3 cups all-purpose flour, plus more for prep
  • 2/3 cup fine cornmeal
  • 3 tablespoons granulated sugar
  • 1 1/2 teaspoons salt
    TOPPING

  • 2 1/4 – 3 cups black and red California seedless grapes, halved
  • 2/3 cup red onion, chopped small ( about ¼ of a medium-sized red onion)
  • 5-6 ounces goat cheese
  • 2/3 cup prosciutto, loosely shredded and not packed (about 57 grams)
  • 1/4 cup pine nuts
  • 1 teaspoon fresh rosemary leaves
Method
  1. In a small pan, warm olive oil over medium heat. Stir in 1 tablespoon of rosemary. Remove pan from heat and let it cool.
  2. Pour the 3/4 cup of water in a large bowl. Sprinkle yeast over it and let it stand until foamy, about 5-8 minutes.
  3. Stir in the olive oil/rosemary mixture, flour, cornmeal, sugar, and salt to yeast mixture. Stir until a soft dough forms. The dough will initially be wet and sticky.
  4. Turn the dough out onto a floured surface. Knead until smooth and elastic, about 10 minutes. Add a tablespoon at a time of more flour to dough ball, and working surface as you work the dough. This could take as much as another 1/3 cup of flour until the dough is workable, but not sticky.
  5. Oil a large bowl and place the dough in the bowl. Coat lightly with the olive oil. Cover bowl with a dish towel and place in a warm place to allow it to rise until the dough has doubled, about 1 hour to 1 1/2 hours.
  6. Heat oven to 400°. Oil a 14-inch deep dish pizza pan -OR- a large baking sheet. (Note: Using a 14-inch pizza pan will make for a thinner focaccia with this recipe.)
  7. Work the dough with your fingers to stretch along the edges of the pan.
  8. Dimple the dough by pushing your fingertips into the dough right down to the base/bottom of the pan. The dough may deflate, slightly. Drizzle with olive oil (about ¼-1/3 cup). Scatter the grapes and pine nuts over the dough, pressing them lightly into the dough to hold. Eveny distribute red onions, goat cheese, prosciutto, pine nuts and rosemary. Drizzle lightly with olive oil. Bake until golden brown, about 25-30 minutes, rotating pan about half-way through baking time.
    © Images & content: Cristina A-Moore for TeenieCakes.com.
Teenie Notes
  • Dough will initially be quite wet and sticky. During kneading, work a tablespoon at a time to both your working surface, dough ball and hands and continue working to workable consistency.
  • Dimpling the dough traps the olive oil, allowing the oil to absorb into the focaccia resulting in a crisp crust with a moist, tender interior.
  • Be sure to use the sweetest red and black grapes possible.
  • Using a 14-inch pizza pan will make for a thinner focaccia with this recipe. If you’d prefer a thicker bread, use a smaller sized pizza pan or just shape the dough in an oval on a baking sheet.
  • Like spicy? Sprinkle red pepper flakes right before serving.
  • Serve with a crisp white wine, like a sauvignon blanc or pinot grigio.