This bread (which has an unexpected sweetness thanks to the grapes) is a delicious combination of sweet grapes and savoury rosemary. Feel free to substitute any toppings you like, such as green and black olives, mixed herbs, or just a sprinkle of sea salt.
1 1/4 cups (310 mL) warm water
1/4 tsp (1 mL) sucanat or coconut sugar
2 1/4 tsp (11 mL) active dry yeast
1 1/2 cups (375 mL) spelt flour
1 1/2 cups (375 mL) unbleached all-purpose flour, plus extra
2 Tbsp (30 mL) wheat bran
2 tsp (10 mL) salt
4 Tbsp (60 mL) extra-virgin olive oil, divided, plus extra
2 tsp (10 mL) chopped fresh rosemary
3/4 cup (180 mL) halved red seedless grapes
In small bowl, combine water, sugar, and yeast and set aside for 5 minutes to allow yeast to bloom. (If mixture does not become frothy like the head on a beer, the yeast may be inactive, and you will need to repeat this step with a new pack of yeast.)
In large bowl, whisk together flours and wheat bran. Make well and add yeast mixture, salt, and 2 Tbsp (30 mL) oil. Stir together with wooden spoon.
Generously dust clean work surface with all-purpose flour and turn dough out of bowl. Knead dough until soft and elastic, about 8 minutes, adding more flour as needed. Clean bowl and grease it with 2 Tbsp (30 mL) olive oil. Place dough in bowl and turn to coat with oil. Cover with towel and set in warm spot to rise slowly for 1 1/2 to 2 hours (dough should double in size).
Lightly brush 13 x 9 x 2 in (3.5 L) baking pan with olive oil, and turn out dough directly into pan. With your fingertips, poke and stretch dough to fit pan. Brush with remaining 2 Tbsp (30 mL) olive oil, cover with towel, and leave to rise for 1 hour.
Preheat oven to 400 F (200 C).
Sprinkle dough with rosemary and grapes. Bake focaccia until golden brown, about 20 to 25 minutes. Remove from pan and allow to cool on wire rack. Slice and serve.
Makes 1 large focaccia, about 16 slices.
Each slice contains: 94 calories; 2 g protein; 4 g total fat (0 g sat. fat, 0 g trans fat); 14 g carbohydrates (1 g sugars, 1 g fibre); 292 mg sodium
source: “Homemade Bread“, alive #363, January 2013