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:
Here is a close-up of the focaccia:
And here it is, sliced: