Sourdough Focaccia with Grapes and Rosemary

preparing the dough

Stir proofed starter, warm water, olive oil, whole grain flour and sea salt together until well combined.

Pour the dough into the bowl of a stand mixer equipped with a dough hook and mix the ingredients together at a low speed; alternatively, flour your counter and knead the ingredients together until a smooth, pliable ball of dough forms.Grease a mixing bowl with a bit of olive oil; place the dough in the bowl and cover the bowl with plastic wrap or a slightly damp kitchen towel.Allow the dough to rise at room temperature for about four hours.Punch it down, and allow it to rise again, until doubled in bulk.After it has doubled in bulk, roll the dough into a rectangle about 3/4-inch thick. It is now ready for the grapes, rosemary and other toppings.finishing and baking the sourdough focaccia

Preheat the oven to 475 degrees Fahrenheit.Once you’ve rolled out the sourdough, indent its surface with the pads of your fingers or prick its surface with the tines of a fork.Toss whole grapes onto the dough’s surface, then sprinkle the dough with coarse sea salt, rosemary needles and coarsely ground black pepper.

Bake the focaccia on a baking stone in an oven preheated to 475 degrees Fahrenheit for twenty to thirty minutes, or until the bread is browned and crusty.Allow the focaccia to cool to room temperature and serve it with additional olive oil.