- 1 tsp sugar
- 1 packet active dry yeast
- 1 cup warm, but not hot, water
- 2 cups all-purpose flour
- ¼ tsp kosher salt
- ½ cup grapes, sliced in half
- 2 tbsp thinly sliced shallot
- 2 tbsp good olive oil, divided
- 1 tsp flaky finishing salt
- 2 tsp dried rosemary
1. Dissolve the sugar and yeast in a small bowl with the warm water.
2. In a large bowl, combine the flour and kosher salt, and then add in the water/yeast
mixture and stir to combine. When the dough comes together, switch to hand
kneading and either continue to knead in the bowl or turn it out onto a floured
countertop and knead for about a minute. Coat the inside of the bowl with oil and
allow the dough to rise in the bowl with a kitchen towel over the top in a warm place until doubled, about half an hour.
3. Preheat the oven to 475°F. Toss the grapes and shallots in oil to coat.
4. Punch down the dough and pour 1 tablespoon of the oil into the cast-
iron pan. Pat the dough to cover the bottom of the pan. Dimple the dough with
your fingertips. Add the remaining 1 tablespoon of oil to the top of the
dough and top with the grapes, shallots, finishing salt and dried rosemary.
5. Bake for 15 to 20 minutes or until golden brown and it springs back to
6. Remove from the pan using an offset spatula and serve with some fine olive oil and balsamic vinegar.
Reprinted with permission from Essential Tools, Tips & Techniques for the Home Cook by Michelle Doll, Page Street Publishing Co. 2018. Photo credit: Alexandra Grablewski.