Tuscan Grape Focaccia
I have been so excited to recreate this recipe ever since I came home from Italy. We had the amazing privilege of visiting a farm and vineyard in Tuscany, not far from Florence. You can read about it here and even visit yourself!!
I knew I wanted to recreate this recipe for Veggie Passport because it is so simple, so lovely and damn delicious. Do you have a food that you tried somewhere else in the world and cooked at home? Tell me! Give me the recipe! Let me know if you make this focaccia and tag me on Instagram when you do!
TUSCAN GRAPE FOCACCIA
Pizza dough (this recipe makes 2 pizza’s worth, but it’s my favorite, and I always make two!)
2 cup grapes (red or concord, preferably)
2 sprigs rosemary, removed from the stem
¼ cup cane sugar
1 tsp salt
Preheat the oven to 400 degrees F.
Line a sheet pan (18x13 inches) with parchment paper. Lightly drizzle olive oil over the paper. Stretch the dough to cover the pan.
Cover with a clean kitchen towel and allow the dough to proof for about 10 minutes.
Spread the grapes and rosemary over the dough and use the palms of your hands to lightly press the grapes into the top of the dough. Generously drizzle with more olive oil.
Sprinkle the sugar and salt evenly over the dough.
Bake for 20 minutes. Allow to cool, then cut into squares.