Marilyn Blumer-Cochrane - Harvest Grapes
Harvest Grapes
Marilyn Blumer-Cochrane
Buy This Art Print At




 exclusive creative

WB01419_1.gif (2752 bytes)

La Belle Cuisine - More Bread Recipes

WB01419_1.gif (2752 bytes)

Fine Cuisine with Art Infusion

"To cook is to create. And to create an act of integrity, and faith,"


Tra Vigne's Harvest Focaccia




"The smell of good bread baking, like the sound of lightly flowing water,
is indescribable in its evocation of innocence and delight..."

- M.F.K. Fisher, The Art of Eating

Recipe of the Day Categories:

 wb01507_.gif (1247 bytes)  Recipe Home

 wb01507_.gif (1247 bytes)  Appetizers

 wb01507_.gif (1247 bytes)  Beef

 wb01507_.gif (1247 bytes)  Beverage

 wb01507_.gif (1247 bytes)  Bread

 wb01507_.gif (1247 bytes)  Breakfast

 wb01507_.gif (1247 bytes)  Cake

 wb01507_.gif (1247 bytes)  Chocolate

 wb01507_.gif (1247 bytes)  Cookies

wb01507_.gif (1247 bytes)  Fish

 wb01507_.gif (1247 bytes)  Fruit

 wb01507_.gif (1247 bytes)  Main Dish

 wb01507_.gif (1247 bytes)  Pasta

 wb01507_.gif (1247 bytes)  Pies

 wb01507_.gif (1247 bytes)  Pork

 wb01507_.gif (1247 bytes)  Poultry

 wb01507_.gif (1247 bytes)  Salad

 wb01507_.gif (1247 bytes)  Seafood

 wb01507_.gif (1247 bytes)  Side Dish

 wb01507_.gif (1247 bytes)  Soup

 wb01507_.gif (1247 bytes)  Vegetable

 wb01507_.gif (1247 bytes)  Surprise!



[Flag Campaign icon]




The Tra Vigne Cookbook: Seasons in the California Wine Country with Michael Chiarello
The Tra Vigne Cookbook: Seasons in the California Wine Country with Michael Chiarello

Your patronage of our affiliate partners supports this web site.  We thank you!



Harvest Focaccia
Michael Chiarello Ė Tra Vigne, St. Helena, CA
Americaís Best Chefs
Editorial Director: Judith Hill, 1995, American Express Publishing Corporation

Rare and Out of Print Books

ďPlain focaccia dough is kneaded with grapes, raisins, rosemary and lemon zest. Through the grapes and raisins provide small bursts of sweetness, you may have trouble deciding whether the bread itself it sweet or savory. In fact itís both, and
itís delicious. We suggest you serve it at dinner, teas, or even breakfast. Chef Chiarello cooks in the heart of California wine country, and so this recipe is particularly appropriate during the grape harvest Ė but we love it any time
of year.Ē

Makes one 12-inch focaccia

1 1/3 cups lukewarm milk
3 teaspoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
3 1/4 cups flour, more if needed
2 tablespoons olive oil
1 1/2 teaspoons salt
1/2 cup seedless red grapes, cut in half if large
1/3 cup golden raisins
2 teaspoons chopped fresh rosemary
2 teaspoons grated lemon zest (from about 2 lemons)
1 egg yolk

1. In a large bowl, combine the lukewarm milk, 2 teaspoons of the sugar and the yeast. Stir in 1 cup of the flour. Cover and set aside in a warm place until this sponge bubbles, about 20 to 30 minutes.
2. Add the remaining 2 1/4 cups flour, 1/2 cup at a time. Stir in 1 tablespoon of the oil and 1 1/4 teaspoons of the salt and beat with a wooden spoon until combined. Knead the dough on a lightly floured surface, adding more flour if necessary, until the dough is smooth and elastic. Itís supposed to be loose and sticky; so donít be tempted to add too much additional flour.
3. Alternatively, you can mix and knead the dough in an electric mixer. Scrape the sponge into the bowl of a standing electric mixer fitted with a dough hook. Add the remaining 2 1/4 cups flour, 1/2 cup at a time, and beat on low speed, scraping the bottom of the bowl occasionally. Add the 1 tablespoon oil and 1 1/4 teaspoons salt and beat until combined. Increase the speed to medium and continue beating until the dough is elastic, about 5 minutes. The dough should be loose and sticky, but if it seems too moist,
beat in a little more flour. Transfer the dough to a floured surface and knead by hand for another minute or so.
4. Form the dough into a ball and put it in a lightly oiled, large bowl, turning the dough to coat it. Cover the bowl with plastic wrap and set in a warm place until the dough has doubled in bulk, about 1 hour.
5. Meanwhile, in a medium bowl, combine the grapes, raisins, rosemary, lemon zest, egg yolk and the remaining 1 teaspoon sugar and 1/4 teaspoon salt. Cover with plastic wrap and set aside.
6. Punch down the dough and transfer it to a lightly floured surface. Add half of the grape mixture and knead it into the dough until it is thoroughly incorporated. Leave to rest about 5 minutes.
7. Heat the oven to 400 degrees [F.]  Brush a baking sheet with oil. Roll and pull the dough into a 12-inch round about 1/2 to 3/4 inch thick and transfer it to the baking sheet. Set the baking sheet in a warm place until the dough is puffed, about 30 minutes.
8. Brush the focaccia with the remaining 1 tablespoon oil and bake for 15 minutes. Remove from the oven and spread the remaining grape mixture on the focaccia, pressing the grapes and raisins into the bread so that they donít roll off. Return the focaccia to the oven and bake until golden brown on top, about 10 minutes longer. Transfer to a rack to cool slightly. Serve the focaccia warm or at room temperature, cut into wedges.

Featured Archive Recipes:
Parmesan Focaccia (White Dog Cafe)
Herb and Buttermilk Breadsticks
Pane alla Contadina (Peasant Bread)
Italian Bread - Two Great Recipes


Index - Bread Recipe Archives

WB01419_1.gif (2752 bytes)

wb01507_.gif (1247 bytes) Home wb01507_.gif (1247 bytes) Sitemap wb01507_.gif (1247 bytes) Recipe of the Day wb01507_.gif (1247 bytes) Art Gallery wb01507_.gif (1247 bytes) Cafe wb01507_.gif (1247 bytes) Articles wb01507_.gif (1247 bytes) Cookbooks
wb01507_.gif (1247 bytes) Cajun Country wb01507_.gif (1247 bytes) Features wb01507_.gif (1247 bytes) Chefs wb01507_.gif (1247 bytes) Food Quotes wb01507_.gif (1247 bytes) Gift Gallery wb01507_.gif (1247 bytes) Favorites wb01507_.gif (1247 bytes) Basics
wb01507_.gif (1247 bytes) Recipe Archives wb01507_.gif (1247 bytes) Links wb01507_.gif (1247 bytes) Guestbook wb01507_.gif (1247 bytes) What's New

Webmaster Michele W. Gerhard
Copyright © 1999-2003 Crossroads International.  All rights reserved.
Some graphics copyright
Revised: December 31, 2002.