Make the most of the short season of locally grown blue grapes with a delectable focaccia.
1 envelope (8 g) fast-acting dry yeast
2-1/2 cups bread or all-purpose flour
1/2 tsp salt
3/4 cup very warm water
1 tbsp lemon juice
1 tbsp liquid honey
1/4 cup melted butter
2 cups blue grapes, halved and seeded if necessary
1/3 cup muscovado or granulated sugar
Step 1: Stir yeast with flour and salt and reserve. Stir water with lemon juice, honey and melted butter in a large bowl. Stir in half the flour mixture and blend well. Stir in remaining flour mixture and turn out onto the counter. Knead for 5 minutes or until smooth and elastic, adding up to 1/2 cup extra flour if necessary. Place in a lightly buttered bowl and cover with plastic wrap. Rest for 10 minutes.
Step 2: Turn dough out of the bowl and press out all the air. Roll dough into a large rectangle. Scatter half the grapes over the dough and sprinkle with half the sugar. Brush around the edge of the dough with a little water and fold dough like a letter to make a rectangle. Crimp the edges to seal. Sprinkle with remaining grapes, turning skin-side up and pressing gently into the dough. Sprinkle with sugar. Transfer to a baking sheet lined with parchment paper.
Step 3: Tent bread with plastic wrap and let rise for 1 hour. Preheat oven to 400°F. Bake focaccia on middle rack for 25-30 minutes or until well browned. Immediately loosen bread from pan with a spatula (it will be saucy on the bottom) and slide onto a rack to cool. Makes 1 loaf