Marilyn Blumer-Cochrane - Harvest Grapes
Harvest Grapes
Marilyn Blumer-Cochrane
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Tra Vigne's Harvest Focaccia

 

 

 

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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


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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.


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