I want to wine and dine you.
All in one meal .. snack?… appetizer?
Bread – Gooey cheese – and red wine, and grapes .. so it’s also health food … all in one!!
YES YES YES .. dooo it, dooo it , dooo it!! …. Seriously, peer pressure of the best kind.
Cheese, bread and red wine may be my choice last meal. Ever.
I lie. For my last meal, I want fruitloops. No, no I don’t.
I want chocolate chip cookies … or macaroni and cheese – but not the boxed kind.
Or a smokey brisket sandwich would do me right – but so would a healthy (read : huge-mongous) slice of carrot cake …. But I can’t forget home-made bread … or pretty much anything my granny makes.
It’s a good thing, I’m not going anywhere – I’m not ready to make my last meal decision quite yet – it’s too much pressure, and plus I have waaaayy to much to still eat ( that should say do/travel/learn … but no, eat)
Ladies and cheeseheads … heh. I called all the boys cheeseheads … I feel like you need this focaccia. Either you need it, or you need to rescue it out of my sight because I can totally see myself ( read: have) polishing off the ENTIRE thing.
Red wine Muenster focaccia
3-1/4 cups all-purpose flour
1 packet quick rising Yeast
1 tablespoon granulated sugar
1-1/2 teaspoons sea salt, divided ( 1 tsp x 1/2 tsp)
1-1/2 cups water
4 tablespoons extra virgin olive oil, divided ( 2 tbsp x 2 tbsp)
1 cup fresh seedless grapes
¼ cup red wine
1 tablespoons dried rosemary
2/3 cup cubed muester cheese
In a small bowl, combine grapes and red wine – allow to marinate while you prepare other ingredients.
In an other bowl, add flour, dry yeast, sugar and 1 teaspoon salt and stir until combined.
Using a Microwave safe bowl, combine water and 2 tablespoons olive oil. Microwave on high for 30 seconds
Add oil mixture to dry ingredients and stir with a spoon until well mixed.
Spread into greased 9×13 inch pan. Cover with towel and let rise in warm place until doubled in size, about 30 minutes.
Gently poke holes about every inch in the dough going nearly to the bottom of the dough.
Drizzle with remaining 2 tablespoons olive oil and evenly top with rosemary and remaining 1/2 teaspoon kosher salt. Let rise, uncovered, an additional 15 minutes. Make indents one more time and scatter your marinated grapes and parmesan cheese. Allow to rise one last time while oven preheats to 400 degrees.
Bake for 25 minutes or until golden brown.