Blue or red grapes will also work well in this recipe as long as they are fresh and firm. Although it's best enjoyed fresh from the oven, you can make the bread early in the day, then wrap it in foil and warm in the oven before serving. Be sure not to overwork the dough when incorporating the grapes. They won't disperse well at first, but they'll spread properly when you shape the dough. Serve with dipping oils.
Cooking Light MAY 2007
Lightly spoon the flour into dry measuring cups, and level with a knife. Dissolve the sugar and the yeast in 1 1/4 cups warm water in a large bowl. Stir in 1 cup flour. Cover the mixture loosely with plastic wrap, and let stand 30 minutes.
Add 2 cups flour, white cornmeal, 1 teaspoon salt, chopped rosemary, and 1 1/2 teaspoons oil to yeast mixture; stir until a soft dough forms.
Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 teaspoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
Punch dough down, and turn out onto a lightly floured surface. Arrange 2/3 cup grapes over dough, and knead gently 4 to 5 times or just until grapes are incorporated into the dough. Let rest 5 minutes.
Press the dough into a 15 x 10-inch rectangle. Place on a large baking sheet coated with cooking spray. Brush the surface of the dough with 1 teaspoon oil. Cover and let rise 30 minutes or until doubled in size.
Preheat oven to 475°.
Uncover dough. Make indentations in top of dough using the handle of a wooden spoon or your fingertips. Sprinkle surface of dough with remaining 1/3 cup grapes; gently press grapes into dough. Sprinkle with 1/4 teaspoon salt. Bake at 475° for 20 minutes or until golden. Garnish with rosemary sprig, if desired.
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