From the mar’sel Menu: New Chef du Cuisine Rebecca Merhej Shares her Personal Recipe
5 tsp dry active yeast
1 ¾ C warm water
1 tsp granulated sugar
¾ C extra virgin olive oil
5 C AP flour
2 tsp sea salt
1 ½ C grapes cut in half lengthwise
3 TBL fresh thyme
Mix warm water, yeast and sugar in a bowl and let sit for 5 minutes until foamy.
In a bowl mixer fitted with a dough hook attachment, put yeast mixture, oil and flour. Mix for 30 seconds then add the sea salt.
Knead in mixer for 10 minutes until a smooth ball forms.
Put the dough in a greased bowl, cover with plastic wrap and keep in a warm place for 30 minutes.
Once the dough has doubled, punch down and transfer to a greased cookie tray. Take the grapes and thyme and push gently into the top of the focaccia. Squirt a little olive oil on top just to cover the whole surface. Cook in a 400 degree oven for 15 minutes. When focaccia come out of the oven brush with olive oil and cracked black pepper. Enjoy!