Ingredients
- 1 cup Warm Water, 1 tbsp reserved
- 1 package Active Dry Yeast
- 1/2 tsp Honey
- 2 cups Anna TIPO 00 Flour
- 1 tsp Cento Coarse Sicilian Sea Salt
- 1 1/2 cups seedless Grapes, halved
- Fresh Rosemary Needles, removed from stem
- Cento Ground Black Pepper, to taste
- 1/2 cup Cento Imported Extra Virgin Olive Oil, 2 tbsp reserved
Directions
In a large mixing bowl, combine water, yeast and honey and let stand for 5 minutes. Stir in flour, salt and 1/4 cup oil. Knead until smooth then transfer dough to an oiled bowl, cover with plastic and let stand in warm location for 1-3 hours. Mixture will double in size then collapse. Cover dough and refrigerate for 8 hours.
Heat oven to 450˚F. Oil a 9âu20acx13âu20ac heavy sheet pan with remaining oil. Transfer dough to sheet pan and press down with fingers to evenly spread. Cover and let dough rise for 20 minutes, then lay grape halves and rosemary needles over dough. Season with salt and pepper. Bake for approximately 20 minutes, or until golden brown. Remove from oven and cut into even slices. Serve warm or at room temperature. Serves 6-8.
