Foccacia bread is a great thing to make, and a real crowd pleaser. The first foccacia bread I ever made was Rick Stein recipe from his Meditteranean book. This was one of the best recipes I have used so far, though unfortunately I don't have this book out here in The BVI. This time I followed the smitten kitchen recipe below. It turned out well, and tasted delicious with a smudge of goats cheese topping. Delicious!
3/4 cup (177 ml) warm water (105° to 110°F)
2 tablespoons (30 ml) milk, slightly warmed
1 1/2 teaspoons (6 grams) sugar
1 1/4 teaspoons (5 grams) active dry yeast
2 cups (250 grams) all-purpose flour
1/2 teaspoon (3 grams) salt
6 tablespoons (90 ml) olive oil
1 1/2 cups halved Concord, red or black grapes, seeded
1 teaspoon fresh rosemary needles
2 tablespoons (8 grams) raw or another coarse sugar
2 teaspoons coarse sea salt
Alternatively you could just use your favorite foccacia recipe but just substitute your normal flaouring for the grape and rosemary.
http://smittenkitchen.com/2010/09/grape-focaccia-with-rosemary/
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