We have a small vineyard of these grapes upstate. I'm always looking for ways to use them besides making grape jelly- here's an earthy and easy alternative.
Concord Grape and Pear Focaccia
- 1 3/4 cups warm water
- 1 package active dry yeast
- 1 tablespoon honey
- 5 cups flour, plus more for kneading
- 1 tablespoon sea salt, plus more for topping
- 1 cup olive oil
- 1 bunch concord grapes, split and seeded
- 3 ripe but firm pears, cored and thinly sliced
- 1/4 cup pine nuts
- several sprigs fresh oregano
Combine water, yeast and honey in a small bowl. Let stand in a warmish place until yeast is bubbling and full of life, about 15 minutes.
In the bowl of a mixer fitted with dough hook, combine flour, salt, 1/2 cup olive oil and the yeast mixture. Mix on low speed just until dough comes together. Increase speed to medium and work dough until smooth and soft, about 5 minutes. If dough remains wet or tacky sprinkle in a bit more flour.
Transfer dough to a lightly floured work surface and knead by hand a few turns. Clean out mixing bowl and wipe inside with a generous splash of olive oil. Return dough to bowl, cover with plastic wrap and a damp clean clothe and let stand until dough has doubled in bulk, about 1 hour.
Coat a baking sheet with 1/4 cup of olive oil. Gently pull and stretch dough as you would for a pizza creating a nice large round. Use your fingers to dimple the surface. Cover dough with damp clothe and let stand until dough has doubled once again, about another hour.
Heat oven to 425. Combine grapes, pears, pine nuts and oregano in a bowl. Toss together with about 2 tablespoons olive oil. Arrange mixture over prepared dough. Drizzle top with remaining 2 tablespoons olive oil - a bit more if feeling brave and sprinkle with a general amount amount of sea salt. Bake until golden brown, grapes should be hot and juicy, about 25 minutes. Remove from oven and let cool slightly before serving.
