| RECIPE
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Concord grape flatbread
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Total time: About 1 hour, plus rising time
Servings: 16
Ingredients
2 packages active dry yeast
1 cup warm water (110 to 115 degrees)
3 cups flour, divided, plus additional for kneading
3 tablespoons plus 1 teaspoon olive oil, divided
5 tablespoons sugar, divided
1 1/2 teaspoon fennel seeds, crushed, divided
1 1/2 teaspoons minced rosemary, divided
1/2 teaspoon grated orange zest
1 1/4 teaspoons salt
3 cups Concord grapes (about 1 pound grapes)
Method
1. In a medium bowl, sprinkle the yeast over the warm water and stir to
dissolve. Stir in 1 cup of the flour until smooth. Cover and let stand
1 hour.
2. Transfer the yeast mixture into a large mixing bowl and stir in 2
tablespoons of the olive oil, 3 tablespoons of the sugar, one-half
teaspoon of the fennel seeds, one-half teaspoon of the rosemary, the
orange zest and the salt. With a fork, beat in 1 cup of the flour until
blended. Beat in the remaining 1 cup flour. On a lightly floured board,
knead the dough for 5 minutes until smooth and satiny.
3. Place the dough into a large bowl lightly coated with 1 teaspoon
olive oil and turn to coat all sides of the dough. Cover and let rise
in a warm place until doubled, about 1 hour. Punch down the dough and
knead lightly for a minute, then pull and shape into a 16-by-9-inch
rectangle on a baking sheet.
4. In a small pan, heat 1 teaspoon of the chopped rosemary in the
remaining 1 tablespoon olive oil over low heat just until warm. Brush
the top of the dough with it. Let the dough rise until puffy and
doubled, about 30 minutes.
5. Meanwhile, heat the oven to 375 degrees. Wash the grapes and pat
them dry. You can either remove the seeds from the grapes or leave them
intact. They can be removed quite easily without cutting the grapes in
half: Insert the tip of a small knife into the stem end of the grape
and lift out the seed. Toss the grapes with the remaining 2 tablespoons
sugar and let stand while the dough is rising.
6. Using your fingers, make random indentations to cover the entire
surface of the bread, as with focaccia. Gently press the grapes into
the indentations to keep them in place. Sprinkle the top of the bread
with the remaining 1 teaspoon fennel. Bake 30 to 35 minutes until
browned and the grapes have popped open. Remove from the oven to a
wooden board to cut into serving-size pieces.
Note: From test kitchen director Donna Deane.
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