Title: Flat Bread W/ Grapes & Rosemary
Categories: Magazine Herb Bread
Yield: 1 Flat loaf

		White dough **
		Flour; all-purpose,
		. for shaping
		Wheat germ; for baking
		Cornmeal; for baking
1	c	Red seedless grapes; cut in
		. half
		Olive oil; for brushing
2		Rosemary branches; leaves
		. finely chopped
		Kosher or other coarse salt
		Freshly milled black pepper
1 1/2	ts	Sugar

** See other recipe "Simple, Essential Bread Starters"

This bread, seasoned with kosher salt, freshly ground black pepper, and raw sugar, is a dynamic mix of sweet and savory perfect for breakfast or as a simple appetizer. The rosemary and grapes are simply added as a topping, much like a pizza, and because the dough is pounded out to a thin disk, the bread has a much shorter rising time.

DIRECTIONS:

Prepare the white dough. After the dough has risen once, punch it down and turn out onto a lightly floured work surface. Shape the dough into a loose round loaf, cover, and let rise 15 minutes. On a well-floured work surface pound out the loaf into a large circle 1/4 inch thick, massaging it out with your fingertips as it thins. You may want to lift it from time to time, holding it with your fists, to let gravity do some of the work. Generously sprinkle a large baking sheet with cornmeal and wheat germ. Transfer the disk to the baking sheet. Spread the grapes over the top and press them firmly into the dough. Brush olive oil over the surface of the dough, then sprinkle with rosemary. Cover loosely with plastic wrap, sealing it completely. Let rise for 1 hour, or until the dough has risen around the grapes and nearly doubled.

A half hour before baking, preheat the oven to 475øF with a baking stone in the lower third of the oven and a small pan of water on the lowest rack. Season the dough with salt, pepper and sugar, and place the baking sheet onto the baking stone. This may seem a bit illogical, but the baking sheet is more manageable, and the baking stone provides the necessary heat to produce a sturdy crust.

Bake for about 20 minutes, or until the crust is golden brown and the sugar has begun to caramelize. If the sugar has not colored, turn on the broiler for the last 5 minutes. Brush with more olive oil, slice into wedges, and serve hot or at room temperature.

Makes 1 round flat loaf ** The Herb Companion -- Oct/Nov 96 **

Scanned and formatted for you by The WEE Scot -- paul macGregor

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