Tuscan Grape Focaccia
Ingredients
3 1/2 cups 00 flour or all purpose flour
1 cup whole milk
1/2 cup warm water
1 teaspoon active dry yeast
1/2 teaspoon kosher salt (optional)
6 tablespoons extra-virgin olive oil divided plus more for garnish
1 pound (about 4 cups) Concord grapes or Champagne grapes or blueberries
4 tablespoons granulated sugar
Large pinch Maldon sea salt or other flaky sea salt, for garnish
3 to 4 sprigs fresh rosemary leaves for garnish
Directions
Make The Schiacciata Dough: Stir together the 1 teaspoon of yeast and 1/2 cup of the warm water and set it aside until it’s starting to bubble, about 5 minutes. Meanwhile, combine the 3 1/2 cups of flour and the 1 cup of milk in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until a shaggy dough forms, stopping a few times to scrape down the inside of the bowl to incorporate any dry flour.
Stop the mixer, add in the yeast and water mixture, and mix on low speed until the dough is evenly hydrated and moistened. Add the optional 1/2 teaspoon salt, if using, and 2 tablespoons of the olive oil, one tablespoon at a time.
Mix on medium speed until the mixture comes together as a dough (when you add the oil it will look like it isn’t going to combine with the dough but just let the mixer keep going — it will all mix in!). Continue to mix on medium speed until the dough is smooth and does not stick to the sides of the bowl, about 5 to 8 minutes.
Remove the dough to a barely floured clean countertop and bring it together in a ball. Meanwhile, add a drizzle of oil to a large mixing bowl, add the dough and turn it to coat in the oil, then cover it with a clean kitchen towel or plastic wrap and refrigerate it for 8 to 48 hours.
Shape The Schiacciata Bread: Once you are ready to bake the focaccia, bring it out of the refrigerator and let it sit in a warm place until you can work with it, at least 15 minutes.
Heat the oven to 450°F, arrange a rack in the middle, and, place a baking stone, pizza stone, or two nested baking sheets on the rack (these will help make the bottom crust nice and golden brown!).
Meanwhile, shape the focaccia by dividing the dough in two equal parts. Brush a little extra (not the measured!) olive oil onto a 13-by-9-inch rimmed baking sheet or glass baking pan.
Take one piece of the dough and, with a lightly floured rolling pin, roll it into a 1/2 inch thick rectangle. Place the dough in the baking sheet and push it into the corners then use your three middle fingers on each hand to create dimples in the dough (you should make indentations that go about 2/3 down but don’t hit the bottom of the pan and don’t tear the dough).
Scatter half of the grapes on the dough, leaving a 1/2 inch border on all sides. Drizzle with 2 tablespoons of the olive oil and 2 tablespoons of the sugar then top with a generous pinch of the flaky sea said.
Repeat that to create a second layer and use up the remaining dough, grapes, 2 tablespoons sugar, and 2 tablespoons olive oil.
To Bake The Schiacciata: Place the focaccia in the oven on the baking stone or baking sheets, reduce the oven temperature to 425°F, and bake 35 to 40 minutes, turning halfway through baking.
Once the focaccia is golden brown on the top and bottom (it should have a minimum internal temperature of 190°F), remove it from the oven and set it aside to cool for 5 to 10 minutes.
Remove the focaccia from the pan and place it on a cooling rack set inside a baking sheet to cool. Use a pastry brush to add a drizzle more of oil then scatter the leaves of a few sprigs of rosemary and a large pinch of flaky sea salt over the top. Serve while the schiacciata is warm or at room temperature.
