Roasted Grape, Onion & Rosemary Focaccia

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recipe from kitchen prep

 For Toppings:

1 small onion, sliced thin
2 tablespoons olive oil
1 cup red or green grapes {seeded, if not already seedless}, halved
1 tablespoon fresh rosemary leaves, roughly chopped
1 clove garlic, grated or minced
1/2 teaspoon coarse sea salt
Heat about a tablespoon of olive oil in a medium pan over medium heat.

Add sliced onion and sprinkle with a pinch of salt. Saute onion until golden and caramelized, about 20 minutes. {If pan begins to dry out, just add a little splash of water and scrape up bits from the bottom.} Set aside until ready to use.

Meanwhile, combine olive oil and grated garlic clove in a small microwave safe cup. Microwave on high for 30-45 seconds until oil is fragrant with the scent of garlic. Set aside.

For Bread

1 1/2 cups warm water
3 tablespoons olive oil (plus additional for drizzling)
1 1/4 teaspoons salt
3 1/2 cups unbleached all-purpose flour
1 tablespoon instant yeast
Drizzle a 9x13 inch sheet pan with about 2 tablespoons of olive oil.

In the bowl of an electric mixer, combine all ingredients and mix at high speed for about a minute until fully combined.

Scoop batter onto oiled pan, spreading dough out as much as possible. {Dough will be sticky.} Cover with a clean dish towel and let rise for an hour.

Note: You can also make this ahead. Just cover with plastic wrap {ideally sprayed with non-stick spray} and pop in the fridge to rise overnight. When ready to bake, remove from refrigerator and let sit at room temperature for an hour before proceeding with recipe.

Assembly:

Preheat oven to 400 F. Uncover dough and poke with tips of fingers to make deep indentations. With a silicone basting brush, "paint" on prepared garlic oil. Drizzle dough liberally with plain olive oil. {I know this seems excessive but it soaks in as it bakes. Trust me.}
Top dough with grapes, pressing them into the dough. Sprinkle with caramelized onion, rosemary and sea salt.

Bake for approximately 30-35 minutes or until the top develops a golden brown crust.

Remove from oven and let cool for 5 minutes, then remove from sheet pan with a spatula and transfer to a cutting board. Cut into desired shapes and serve warm.

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