YIELD: 2, 28 oz. flatbreads (14 servings ea.)
1 cup olive oil
2 Tbps.,1 ⁄2 tsp.fresh rosemary
3 Tbsps.,2 1 ⁄4 tsps.fennel seeds
3 Tbsps.,2 1 ⁄4 tsps.anise seeds
1 Tbsp.,2 1 ⁄2 tsps.cracked black pepper bread:
6 oz.all purpose flour
1 Tbsp.brown sugar
2 tsps.active dry yeast
1 cup water
1 lb.all purpose flour
1 Tbsp.,3 ⁄4 tsp.salt
1 ⁄4 cup brown sugar
2 large eggs (grade A)
8 oz.spiced oil
1 lb.seedless red grapes remaining spiced oil,to drizzle
4 3 ⁄4 oz.sugar
Freshly ground black pepper,as desired
- For the spiced oil: In a large saucepan, warm the oil over low heat and add herbs and spices. Steep 10 minutes. Remove oil from heat, measure out 8 oz. and reserve the remaining oil for drizzling.
- For the flatbread: In a mixing bowl, combiine 6 oz. flour, 1 Tbsp. brown sugar, yeast and water. Set aside and let dough activate for 15 minutes.
- 3. To flour mixture add the second amount of flour, salt, brown sugar,gs and 8 oz. of spice oil with its seeds. Mix well. Then, mix dough in mixer vigorously for 5 minutes to knead.
- Place the dough in a lightly oiled bowl and allow to rise for 30 minutes.
- Divide the dough into 2, 28oz. loaves.
- Deflate the dough and roll into free form circles or rectangles and position on a parchment lined baking sheet.
- Press grapes into the dough. Drizzle the tops with the remaining spiced oil. Dust loaves liberally with sugar and grind over generous amounts of pepper.
- Cover and let rise 30-40 minutes. Preheat oven to 400°F.
- Bake for 25-30 minutes or until they are golden brown (the grapes will swell and burst). Cool bread on a rack for 5 minutes.
Recipe from Chef Dale Anderson, Snelling Dining Commons, University of Georgia Food Services, Athens, GA. Photo from the Califronia Table Grape Commission.