Grape and Rosemary Focaccia

This recipe goes way back in my Italian roots. I know what you are thinking. There aren't alot of blonde hair, blue eyed Italians running around out there. But, I can say it for two reasons. One, I've always wished the generations before me would have made something as delicious as this. And not focused so much on lutefisk and lefse. Second reason (and most important): my mom hasn't figured out how to leave a comment on my blog yet, so I can get away with talking about my Italian roots.

Technically, this recipe did come from my mother. In the form of a magazine subscription to Better Homes and Gardens. This was in the October 2008 issue. I was excited to use some of the rosemary I had in my herb garden and I've been wanting to make focaccia for awhile now. And, this recipe called for refrigerated dough. Which gave me more time to drink my wine. Italians love wine.


Grape and Rosemary Focaccia

1 lb. refrigerated pizza dough
2 tbsp. extra virgin olive oil
1/2 tsp. course salt
1/2 tsp. dried basil, crushed
2 cups seedless red grapes, halved
1 tbsp. snipped fresh rosemary
2 tbsp. grated Romano cheese

1. Let pizza dough stand at room temperature for 15 min. On lightly floured surface, roll dough to 12x8-inch rectangle. If dough begins to pull back while rolling, let it rest for 5 min. Transfer dough to lightly oiled baking sheet and prick with fork. Cover and let rise in warm place for 30 minutes.

2. Preheat oven to 450 degrees. Brush dough with 1 tbsp. of olive oil and sprinkle on the salt and basil. Arrange the grapes on the dough; sprinkle rosemary and cheese. Bake for 20-22 minutes or until puffed and lightly browned. Drizzle with remaining oil, cut into strips and serve!
















Technically, this is Crispy Grape and Rosemary Focaccia. I pulled it out at 19 min. and discovered that was already too long. I blame it on the wine.