Grape & Rosemary Focaccia
Grape & Rosemary Focaccia
Author's Notes
Try serving this with a fresh and crisp Chenin Blanc.
Ingredients
1 pound Gateway Market Pizza Dough
2 tablespoons Frantoia Extra Virgin Olive Oil
½ teaspoon sea salt, coarsely ground
1 teaspoon black pepper
½ teaspoon dried basil
2 cups organic seedless red grapes, halved
1 tablespoon fresh rosemary
1 tablespoon Parmesan cheese, grated
2. On a lightly floured surface, roll pizza dough into a 14-inch round with a rolling pin.
3. Transfer dough to lightly oiled pizza pan.
4. Prick the dough with a fork.
5. Cover, and let the dough rise in a warm place for about 30 minutes.
6. Cover dough with 1 tablespoon of extra virgin olive oil. Sprinkle with salt, pepper and basil. Spread halved grapes evenly across the dough. Sprinkle rosemary and Parmesan.
7. Bake 20-22 minutes OR until lightly browned.
8. Cut in squares or triangles.
2 tablespoons Frantoia Extra Virgin Olive Oil
½ teaspoon sea salt, coarsely ground
1 teaspoon black pepper
½ teaspoon dried basil
2 cups organic seedless red grapes, halved
1 tablespoon fresh rosemary
1 tablespoon Parmesan cheese, grated
Preparation
1. Preheat oven to 450 degrees F.2. On a lightly floured surface, roll pizza dough into a 14-inch round with a rolling pin.
3. Transfer dough to lightly oiled pizza pan.
4. Prick the dough with a fork.
5. Cover, and let the dough rise in a warm place for about 30 minutes.
6. Cover dough with 1 tablespoon of extra virgin olive oil. Sprinkle with salt, pepper and basil. Spread halved grapes evenly across the dough. Sprinkle rosemary and Parmesan.
7. Bake 20-22 minutes OR until lightly browned.
8. Cut in squares or triangles.