The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Grape Harvest Focaccia

  • Pin It
bshuval's picture
bshuval

Grape Harvest Focaccia

Today I decided to bake the Grape Harvest Focaccia from Daniel Leader's new book, Local Breads.

Since I prefer my doughs to be lean where possible, I decided to make it without the 1/3 cup of olive oil in the dough that the recipe calls for. I only used about half a tablespoon of olive oil for spreading over the dough before baking. I also increased the amount of red grapes. The amount called for in the recipe didn't seem to be enough. 

I was very happy with the result. I don't miss the oil at all, and the focaccia is moist and flavorful. The rosemary gives a delightful taste (and fragrance) to the bread. This bread is recommended. 

I am including three pictures:

The whole focaccia, just out of the oven:

  Grape Harvest Focaccia, whole

 Here is a close-up of the focaccia:

Close-up of Grape Harvest Focaccia

And here it is, sliced: 

Grape Harvest Focaccia, sliced

Comments

Floydm's picture
Floydm

Lovely.

Kurt's picture
Kurt

I've got that book on my list.  Slowly catching up to you, Boaz - only 122 more to go :-O

 

-Kurt (in San Diego)