Rosemary Flatbread With Blue Cheese, Grapes And Honey (focaccia)

Total Time: 1 hr 45 mins Preparation Time: 1 hr 30 mins Cook Time: 15 mins

Ingredients

• Servings: 6
• 2 1/4 teaspoons active dry yeast (1 envelope)
• 2 tablespoons sugar
• 2 cups bread flour, plus more for rolling (bread flour needed for tenderness)
• 3/4 cup warm water
• 2 teaspoons chopped rosemary
• 1/2 teaspoon fine salt
• 1/4 teaspoon fresh ground pepper
• 1 1/2 cups red grapes, seedless
• coarse sea salt
• 1/2 cup blue cheese, crumbled
• 1 tablespoon honey
• 1 tablespoon snipped chives or 1 tablespoon green onion top

Recipe

• 1 in a large bowl, whisk the yeast and sugar with 1/4 cup of the flour. stir in 1/4 cup of the warm water and let stand until slightly foamy, about 5 minutes. add the rosemary, fine salt, pepper and the remaining 1 3/4 cups of flour and 1/2 cup of water; stir until a dough forms. turn the dough out onto a lightly floured work surface and knead until smooth, about 5 minutes. transfer the dough to an oiled bowl, cover and let rise in a draft-free spot until billowy and doubled in bulk, about 1 hour.
• 2 meanwhile, preheat the oven to 450 degrees. place a pizza stone in the bottom of the oven, and preheat for at least 30 minutes.
• 3 turn the dough out onto a lightly floured work surface. press and stretch the dough into a 13-inch round, then transfer to a piece of lightly floured parchment paper. press the grapes into the dough and sprinkle with sea salt.
• 4 slide the flatbread with parchment onto the hot stone and bake for about 12 - 15 minutes, or until the crust is golden and the grapes have begun to release some of their juices. sprinkle the blue cheese on top and bake for about 2 minutes longer, until the cheese melts. slide the flatbread onto a work surface and drizzle with the honey and sprinkle with the chives. cut into wedges and serve.