“You wouldn’t like me when I’m angry.”– Incredible Hulk.
Yesterday was a miserable day. I spent the whole time waiting for a package that never arrived. Few things pee me off more than wasting time. If I waste time, I want it to be because it was MY choice, not because I’m being kept prisoner in my own home just waiting, looking out the window for the delivery man. A delivery man that never even came!!! The fact that I had to stay home and wait for nothing, to me, is absolutely disrespectful. The fact that this is the second time in three days that this happened to me, is even more infuriating. I am telling you now, if by the next post I am not appeased, there will be some naming and shaming! HH is skilled in the art of bitchcraft, you see! Beware horrid company. Your impressive list of royal warrants makes no difference to me now… you are on my shite list!
Ahem… now that I’ve got that off my chest, there was one bright spot in my day. I made this beautiful grape foccacia. I felt like a proud mama when I was taking these breads out of the oven (the recipe makes two loaves). Making them was deffinitely a labour of love though. They took about half the day to make! Let me tell you now though, I did have problems with the recipe, and I had to do some improvisation. Although I totally followed the directions, the dough was seriously way to wet to work with. The dough was the texture of sludge. I had to add quite a bit of flour to make the dough workable. But the good news is, it did work 
. Although it looks different then the one made on Smitten Kitchen, to me, it is just as lovely. I hope you will think so too.
Below, I have copied and pasted the original recipe. It does not include the extra flour that I added.
Grape Focaccia with Rosemary
Adapted from Claudia Fleming’s Last Course
- 3/4 cup (177 ml) warm water (105° to 110°F)
- 2 tablespoons (30 ml) milk, slightly warmed
- 1 1/2 teaspoons (6 grams) sugar
- 1 1/4 teaspoons (5 grams) active dry yeast
- 2 cups (250 grams) all-purpose flour
- 1/2 teaspoon (3 grams) salt
- 6 tablespoons (90 ml) olive oil
- 1 1/2 cups halved Concord, red or black grapes, seeded
- 1 teaspoon fresh rosemary needles
- 2 tablespoons (8 grams) raw or another coarse sugar
- 2 teaspoons coarse sea salt
In the bowl of an electric mixer fitted with the paddle attachment, stir together the water, milk, sugar, and yeast. Let the mixture sit until foamy, about 10 minutes. Add the flour, salt and 2 tablespoons of the olive oil to the yeast mixture and mix well on low. Attach the dough hook, raise the speed to medium-low and knead the dough for 8 minutes longer.
[And yes, you can stir this together entirely by hand with a wooden spoon, then smash it around on a floured counter to "knead" it for a bit. It'll be sticky, but doable, and of course you'll get to say you made bread "old school" style.]
Brush a large bowl with a generous amount of olive oil. Scrape dough into the bowl and brush the top with additional oil. Cover with plastic wrap and let it rise in a cool place until it doubles in bulk, 1 1/2 to 2 hours.
Press the dough down with a floured hand. Turn the dough out onto a floured surface and divide it into two balls. Brush a large baking sheet (or two small ones) with olive oil, place the balls of dough on it and brush the top with more oil. Set it aside for 20 minutes, lightly covered with a kitchen towel. After 20 minutes, dip your fingers in olive oil and press and stretch each ball of dough into a 8 to 9-inch circle-ish shape. It will be dimpled from your fingers. Cover again with the towel and let it rise for another 1 1/4 hours in a cool place.
Preheat the oven to 450°F. Brush tops of dough with remaining olive oil and top the sprinkle grapes, rosemary, coarse sugar and coarse sea salt evenly over the dough. Bake for 15 minutes, until the crust is golden brown and puffed around edges. Let cool before serving. Serve warm or at room temperature. Try not to eat the whole thing like, uh, some people we might know.
You’re becoming quite the clever baker and I’m inpressed with your tasty resulting focaccia…it looks so appetizing!
I totally understand frustration about the general term…’waiting around’ really doesn’t suit gals like ourselves
)
Happy continued successful baking moments,
Claudia
Oh, HH, this bread tempts me so! I love making foccacia, and it’s so fun to make because it’s so darn easy! Thanks for reminding me that this is one of my favorite breads, and thanks for inspiring me with this great grape/rosemary combination! XO
That is one wicked foccacia, HH! oH MY GOODNESS – YOU’VE GOT ME DROOLING!
Love the flavors and love the ease with which you put it together. Really nice flavors here
Ciao, Devaki @ weavethousandflavors
looks very yum, hh! i’d eat that with a dozen escargot if i could!
Ohh what a wonderful idea! Focaccia bread with fruit
I am perfectly crazy about that bread it is so delicious and perfect for the holidays!
xoxo
Olivia
Urgh, I’ve been waiting for a package that never arrived, either. Hate that.
What say we remedy that, by you sending me that focaccia? Oooh goodness…the little burst of grapes…I can just imagine how this smelled with the rosemary!
Mmmmmm grapes in bread is a new idea for me – love it!!!
I’m with you on the delivery man thing!
so nice focaccia !!! hummmmmm
These really look amazing. Very professional. I adore focaccia! The combination of the caramelized grapes and the grains of salt makes almost makes me drool…I know, that is not very ladylike. sorry, your fault.
Darlinnnk HH,
Just popping by to wish you & Mr P Happy Holidays & Happy New Year!
Off now – *see* you again in the New Year!
XOXO Lola & Nora:)
Very pretty, HH! I once made a grape cake that turned out terribly. This sounds better. Nice job!
Mmmmmm, there’s just nothin’ that smells up a house on a cold day quite like bread bakin’ and your Grape Focaccia looks wonderfully inviting. Bite please???
)
God bless ya and have a most amazing day sweetie!!!
Wow that’s some tasty and fluffy focaccia. It has been a while I haven’t bake one. It is probably time to make one again. Thanks for sharing!
The grapes are so well-balanced in the herby focaccia! Genius!
I love focaccia it is pretty amazing, so soft!!!.. grapes and rosemary!!! perfect combination!
A pox on no-show delivery men and all their delivery vans! Yum, this looks so good, I had the kid sitting next to me as the photo showed up and she said, mmmmm, pie! After explaining what it was, she said, “it’s still mmmm”. It’s hard to find recipes that incorporate grapes in baking,s o I’m keeping this up my sleeve. Thank you HH, kisses!
I totally agree about waiting for a package. Totally pisses me off too.
Now onto this delicious looking bread…yum! I honestly never think to use grapes is any application where cooking is necessary. I don’t know why. It looks fab and totally delish!
Not only does it look gorgeous, it sounds absolutely delicious!!!
I am absolutely in-love with this focaccia…gorgeous!