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"To cook is to
create. And to create well...is an act of integrity, and faith,"
"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:
The Tra Vigne Cookbook: Seasons in the California Wine Country with Michael Chiarello
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Michael Chiarello Ė Tra Vigne, St. Helena, CA
Americaís Best Chefs
Editorial Director: Judith Hill, 1995, American Express
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
1/3 cups lukewarm milk
package dry yeast (about 2 1/4 teaspoons)
1/4 cups flour, more if needed
tablespoons olive oil
1/2 teaspoons salt
cup seedless red grapes, cut in half if large
cup golden raisins
teaspoons chopped fresh rosemary
teaspoons grated lemon zest (from about 2 lemons)
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.
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.
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.
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.
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.
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.
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.
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.
(White Dog Cafe)
Herb and Buttermilk
Pane alla Contadina (Peasant Bread)
Italian Bread - Two Great Recipes
Index - Bread Recipe