3. Generously brush a 13-by-9-inch pan or 12-by-9-inch rimmed (quarter) sheet pan with plain grapeseed oil. Gently punch down the risen dough and remove from the bowl. Press the dough into the prepared pan, making sure to stretch the dough into the corners of the pan. Sprinkle with the walnuts and remaining grapes, pushing them slightly in. Brush the top with the remaining plain grapeseed oil and cover with a tea towel. Allow to rise 30 minutes more.
4. While the dough is rising, preheat the oven to 425°F. Sprinkle the dough with the flake salt and bake for 20 minutes on the center rack. Lower the heat to 350 degrees F and bake 10 minutes more or until golden brown. Cool 10 minutes before cutting and serving.
How to Make Focaccia, Step-by-Step
Photos: Matthew Benson
Originally published in Organic Gardening magazine, February/March 2014