Look for in-season and flavorful concord grapes for this recipe — anything else and you’ll probably be disappointed with the results.
- 6 Tablespoons olive oil, plus more for drizzling
- 1 Tablespoon plus 1 teaspoon fresh rosemary, divided
- 2 Tabelspoons active dry yeast
- 1 2/3 Cups all purpose flour, plus more as needed
- 2/3 Cup fine cornmeal
- 5 Tablespoons sugar, divided
- 1 1/2 Teaspoons salt
- 2 1/4 Cups concord grapes
- 1/2 Cup pine nuts (optional)
- Coarse salt for sprinkling
1. Heat oil in a small skillet over medium hit. Add 1 tablespoon rosemary and stir. Remove from heat and let oil cool.
2. In a large bowl, measure out 3/4 cup of lukewarm water. Add yeast and let stand for about 5 minutes, or until foamy.
3. Add olive oil-rosemary mixture, flour, cornmeal, 3 tablespoons sugar and salt to yeast mixture. Stir constantly until the mixture becomes a soft dough.
4. Transfer dough to a floured work surface. Knead for about 10 minutes, until the dough is elastic and smooth. Add a little more flour if your dough feels too sticky.
5. Lightly oil a large bowl, and place the kneaded dough in it, turning it around so the dough is coated by oil. Cover with a dish towel, and let rise in a warm place for about an hour. When the dough is double its original size, it’s ready to go.
6. While the dough is rising, remove the pits from the grapes and cut any large ones in half.
7. Preheat oven to 400 degrees. Oil a baking pan or cookie sheet. Place the fully risen dough in the baking pan. Punch it down, and pat it into the pan so it’s an oval shape roughly 1/2-inch thick. Don’t fill the entire pan with the dough. Top with grapes and pine nuts (if using) and season with coarse salt. Drizzle well with oil. Bake for 25-30 minutes, until golden brown.
Recipe Credit: New York Times.