KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
Time:1 hour 15 minutes plus 1 hour’s rising
The Concords, with their musky, spicy skins, condense into intense jammy mouthfuls all over the savory, oily, rosemary-flecked bread. The seedless grapes bake up sweet, juicy and tasty, but not nearly as complex or seductive.
The only problem with Concord grapes is that they need to be seeded, while the seedless ones can simply be strewn over the dough.
6 tablespoons (72 grams) extra virgin olive oil, more for drizzling
1 tablespoon plus 1 teaspoon (4 grams) fresh rosemary leaves
2 teaspoons (8 grams) active dry yeast
1 2/3 cups (207 grams ) all-purpose flour, more as needed
2/3 cup (85 grams) fine cornmeal
5 tablespoons (75 grams) granulated sugar
1 1/2 teaspoons (6 grams) salt
2 1/4 cups (350 grams) Concord, black or red grapes
1/2 cup pine nuts (29 grams), optional
Flaky sea salt, for sprinkling.
|
1st Keep
 Poached_and_Scrambled
|
Comments