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Ingredients
Scale
- 4 cups all-purpose flour (500 grams)
- 2 ¼ teaspoons instant or active yeast (7 grams)
- 2 teaspoons fine sea salt (10 grams)
- 1 ⅔ cups warm water (400 grams)
- 2 tablespoons olive oil, plus more for greasing and finishing
- 4 tablespoons unsalted butter (57 grams), browned
- 1 heaping tablespoon fresh rosemary leaves, roughly chopped
- 1 to 1½ cups red seedless grapes (150–200 grams), halved if large
- ⅓ cup crumbled feta cheese (50–60 grams)
- Black pepper, to taste
- Flaky sea salt, to taste
- Honey, to drizzle
Instructions
- Mix flour, yeast, and salt in a bowl; add warm water and olive oil to form a shaggy dough.
- Cover and let the dough rise for 1½ to 2 hours, or refrigerate overnight for a slower rise.
- Grease a 9×13-inch baking pan with olive oil. Punch down the dough and transfer it to the pan, stretching it to fit.
- Let the dough rest for 35-45 minutes to get puffy.
- Prepare brown butter by melting unsalted butter in a saucepan, adding rosemary until golden brown.
- Preheat oven to 450°F (232°C). Drizzle olive oil on dough, create dimples, and add brown butter, grapes, and feta.
- Bake for 25-30 minutes until golden brown. Cool in the pan for 10 minutes and drizzle with honey before serving.
Notes
Use warm water, not hot, to keep yeast active.
Allow enough time for rising to enhance flavor.
Experiment with various herbs or cheeses to suit your taste.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Calories: 180
- Sugar: 2
- Sodium: 200
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 24
- Fiber: 1
- Protein: 4
- Cholesterol: 15