Harvest Foccacia
Submitted by beeegred
Harvest focaccia studded with golden raisins, fresh grapes, and rosemary, finished with a sprinkle of sugar and salt. A sweet-savory Italian flatbread for fall.
YIELD
1 loafPREP
1 hrsCOOK
30 minREADY
1 hrsThis harvest focaccia is a beautiful sweet-savory bread loaded with golden raisins, fresh seedless grapes, and rosemary. It’s inspired by the Italian grape harvest tradition of baking schiacciata all’uva, where the season’s fruit gets pressed right into the dough.
The filling technique is smart. You warm the olive oil to about 200°F (95°C), then add the raisins, rosemary, and grapes and pull it off the heat. That brief bloom in warm oil plumps the raisins and releases the rosemary’s essential oils without cooking the grapes to mush. Half goes into the dough, half gets spread on top before baking.
Those signature dimples aren’t just decorative. Pressing your fingers into the risen dough creates pockets that catch the olive oil and fruit topping. The sugar and salt sprinkled on top caramelize during baking, giving you a crust that’s crisp, salty, and just barely sweet.
Chef Tips
- Make sure the dough is velvety and elastic after kneading. If it’s still shaggy or tearing, give it another minute or two in the mixer.
- Don’t puncture all the way through when dimpling. You want wells, not holes.
- Watch for golden brown on top. The sugar can go from caramelized to burnt quickly in the last few minutes.
Variations
- Fig and walnut: Replace grapes and raisins with fresh figs and toasted walnuts for a richer, nuttier version.
- Olive and herb: Skip the fruit entirely, add olives and extra rosemary for a classic savory focaccia.
Ingredients
Directions
Mix the warm milk, yeast, sugar, and ½ cup flour in mixing bowl, let stand to foam 15 minutes.
While the sponge is activating, start the filling by warming the olive oil on medium heat until apporximately 200 d F.
Add the raisins, rosemary and grapes; then pull off heat. Let set until room temperature.
Mix half of the filling mix into the sponge.
Add four cups flour to mixer using dough hook attachment.
Mix until smooth. Add salt and remaining flour one cup at a time.
Knead in machine for three minutes. Dough should be velvety and elastic.
Set in an oiled bowl with damp cloth on top to rise (approximately 1 hour).
Shaping: Oil a cookie pan with olive oil. Roll dough out to fit inside the pan.
Cover with damp cloth and rise a second time until doubled in volume.
Press finger indents into dough, making sure not to puncture all the way through.
Spread remaining topping on top of dough. Sprinkle 1 tablespoon each, sugar and salt, on top and bake in 350℉ (180℃) oven until golden brown.
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