Sweet Grape Focaccia
- 2 pounds green and red seedless grapes, stems removed (or wine grapes, for a more intense flavor, if you don’t mind the seeds)
- ¾ cup sugar
- ¾ teaspoon crushed fennel seeds
- ¼ teaspoon freshly ground black pepper
- 1 recipe Basic Pizza Dough, at room temperature
- Flour for rolling out the dough
- 3 tablespoons extra virgin olive oil
Instructions:
This version makes a great picnic dessert—it’s simple to make and travels well.
- Preheat the oven to 450°F.
- Toss the grapes in a medium bowl with the sugar, fennel seeds, and pepper.
- Place the dough on a lightly floured surface and roll it out into a rectangle, roughly the size of a 14Ă—17-inch sheet pan, and ¼ inch thick. Rub a sheet pan with 1 tablespoon of the olive oil and transfer the dough to the pan. Rub the dough with the remaining 2 tablespoons olive oil. Dimple the dough with your fingertips.
- Distribute the grapes evenly over the dough and sprinkle with any remaining sugar, fennel, and pepper.
- Bake for 25 to 30 minutes. The focaccia should be caramelized around the edges and golden brown on the bottom. Allow to cool for 5 minutes before serving.