This recipe is based on a traditional Italian harvest-time recipe, although the original is probably made with wine-making grapes. Since I can't get them most of the time, I've substituted red grapes but you could easily use any other type. The grapes cook down and the sugars concentrate, which makes a nice contrast to the sea salt sprinkled on top. Optionally, you can also sprinkle some grated parmesan as well. —Meatballs&Milkshakes
3 1/2 cups
rosemary, chopped roughly
grated parmesan, minced garlic, and/or sea salt (optional) for sprinkling
Combine the yeast with the warm water and the honey and let sit for about 10 minutes to make sure your yeast is alive. Add the wine, flour, and half the salt and olive oil. Mix together until you can’t stir it anymore. Dump onto a floured surface and knead for several minutes. Place in an oiled bowl with a damp dish towel over it. Let it sit for an hour.
Roll out the dough and place on a cookie sheet. Preheat the oven to 425 degrees.
Brush the dough with the rest of the olive oil and salt. Spread the grapes and rosemary over the top. You can also add some grated parmesan, minced garlic, or additional sea salt, if you like. Bake for 20-30 minutes or until it starts to brown around the edges. Let cool a few minutes until you slice it.
I'm an ex-finance, nonprofit fundraiser by day and a (mostly) Italian cook and blogger by night. I love having friends over for dinner and my favorite evenings are when we spend them at home together cooking dinner and chatting. I'm an avid cooking show fan, and my favorite eating cities are New York, San Francisco, Paris, and Rome.