- 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
In a small skillet over medium heat, warm the oil. Stir in 1 tablespoon rosemary leaves. Remove the pan from the heat and let it cool.
Place 3/4 cup (177 grams) lukewarm water (105 to 115 degrees) in a large bowl. Sprinkle the yeast over it. Let it stand until foamy, about 5 minutes.
Stir in the olive oil mixture, 1 2/3 cups flour, cornmeal, 3 tablespoons (54 grams) sugar, and salt to the yeast mixture. Stir until a soft dough forms.
Turn the dough out onto a floured surface. Knead until it is smooth and elastic, about 10 minutes, or knead in a stand mixer with a dough hook attached, for about 5 minutes. If using the stand mixer, finish the dough by hand, on a floured surface, for 1 minute. Add more flour; it could need as much as another 1/4 cup (31 grams) if the dough feels very sticky (you want damp but not unworkable dough).
Oil a large bowl. Place the dough in the bowl, and turn to coat it lightly with the oil. Cover the bowl with a dish towel. Place the bowl in a warm place, and let it rise until the dough has doubled, about 1 hour.
Halve the grapes if they are large. If using Concord, pit them.
Heat the oven to 400 degrees. Oil a large cookie sheet or baking pan (11-inch by 17-inch) with some olive oil.
Punch down the dough, then pat it into the pan, stretching into an oval about 3/8- to 1/2-inch thick — it should not fill the entire pan. Dimple the dough with your fingertips. Scatter the grapes and pine nuts, if using, over the dough, pressing them in lightly. Sprinkle the remaining 2 tablespoons (36 grams) sugar, 1 teaspoon rosemary, and flaky sea salt over the grapes. Drizzle all over with plenty of oil. Bake until golden brown, 25 to 30 minutes.
Source: The New York Times