Nacho Sunny Day Chili

Brrrr.... it's the start of chili season, bean lovers! The leaves have drifted down from the trees, blanketing Philadelphia sidewalks. They made such a pretty sight when they first fell and everyone raked them up into colorful piles, just begging to be jumped in. (Although since getting a dog, I am much more hesitant to jump in city leaf piles, having seen firsthand the absolute delight my pup takes in marking each pile.)

But then the cold November rains came, and the colorful piles transformed again, this time into soggy lumps that clog gutters and stick to your shoes. The big chill is starting to sweep across the Northeast, the skies are gray, the wind is bitter and we're all hunkering down for Winter.

As the word "cozy" is in the very title of this little food blog, I have decided to embrace winter and the foods that make you feel warm inside, even if it's miserable outside. And for me, chili is one of those foods. Warming, filling, easy on the wallet and infinitely adaptable, chili has got to be one of my all-time favorite foods. Unlike other vegetarian adaptations of traditionally meat-heavy dishes, chili doesn't need meat to be great. Chili scoffs at limitations. Chili is confident in it's inherent deliciousness. Plus chili just gets better in the fridge, so a big pot made at the beginning of the week stretches into many meals and best of all, it can be used in a myriad different ways.

One of my current favorite ways to eat chili is to make up a big ol' plate of nachos with it. I'm not ashamed to admit that I've eaten nachos for dinner almost every night this week. They're just so filling and good, plus super-easy to throw together after a long day at work.

I keep my nachos simple: just tortilla chips, chili, cheese and a little sour cream dabbed on top at the end. But feel free to go crazy with yours: pickled peppers, green onions, fresh grape tomatoes and pepitas would all make delicious toppers.

As I am trying to avoid processed foods of all kinds, my chili doesn't include any "non-meat crumbles" or anything of that sort. To replicate that delightfully chewy texture that ground beef gives traditional chili, I roasted some cauliflower that had been chopped very finely. Tossed with a little chipotle, the cauliflower added a wonderful toothsome texture and smoky flavor. (Side note: vegetarians, put down that liquid smoke and walk away. That crap is bad for you. Try chipotle or smoked paprika or smoked sea salt instead!)

Okay, enough preaching. Make some chili. Use your chili to make some nachos. Curl up with your dog and let the cold rains come. Let's get cozy!

Buen apetito!

PREP TIME: about 45 minutes

COOKING TIME: about 1 hour 30 minutes, all together

MAKES: 8 cups of chili

INGREDIENTS:

• 1 cup dried black-eyed peas, soaked for at least 6 hours
• 1 strip kombu
• 1 head cauliflower, finely chopped (about 4 cups)
• 3 tablespoons olive oil, divided
• 2 tablespoons plus 1 teaspoon cumin, divided
• 1/2 teaspoon chipotle powder
• 1 teaspoon sea salt
• 1/2 teaspoon freshly cracked black pepper
• 2 medium onions, cut into 1/2" dice
• 4 cloves garlic, roughly chopped
• 1 1/2 cups beer (I like a smoked porter for this chili)
• 4 cups vegetable stock
• 1 28 ounce can diced fire-roasted tomatoes
• 2 medium carrots, grated (about 2 cups)
• 1/4 cup chili powder
• 1/2 teaspoon smoked paprika

for the nachos:

• large handful tortilla chips (bonus if you can get them freshly made-- try your favorite Mexican restaurant, or if you live in Philadelphia, go here)
• 1/2-3/4 cup freshly grated cheddar or Monterey Jack cheese (vegans, try this!)
• 1 tablespoon sour cream (vegan version here)

DIRECTIONS:

1. Preheat oven to 350 degrees Fahrenheit. Drain and rinse soaked beans. Place in a heavy-bottomed pot and cover with water. Add kombu strip, bring water to a boil and immediately reduce to a simmer. Cook until beans are just tender, about 15-20 minutes. Drain, discard kombu and set aside.
2. While the beans cook, place finely chopped cauliflower, 2 tablespoons olive oil, 2 tablespoons cumin, chipotle powder, salt and pepper in a large bowl. Toss to thoroughly combine. Spread cauliflower on an oiled sheet tray and roast until golden and slightly crispy, stirring every ten minutes or so to prevent burning.
3. Heat up 1 tablespoon olive oil in a heavy-bottomed stock pot until the surface begins to shimmer. Add chopped onions and saute until translucent and slightly browned on the edges. Add chopped garlic and grated carrots and saute for one minute more.
4. Add beer, vegetable stock, diced tomatoes, 1 teaspoon cumin, chili powder and smoked paprika. Bring mixture to a boil and reduce to a simmer. Simmer chili for 15 minutes, stirring occasionally.
5. Add cooked beans, roasted cauliflower and salt and pepper, to taste. Stir to combine. Simmer for 5 minutes more, taking care not to over-cook beans.
6. To make nachos: place a handful of tortilla chips in the bottom of a heat-proof casserole dish. Top with a generous helping of chili. Sprinkle shredded cheese over the chili. Place in a 350 degree oven (I like to use my toaster oven-- less wasted energy) until cheese is melted and chili is warm and bubbly. Top with a dollop of sour cream and dig in!

Roasted Cabbage Gratin

Despite my heritage, I've never been a cabbage fan. I shied away from it's sulphurous smell, it's limp cooked texture and it's reputation for causing, erhm, gastrointestinal distress.

But as with most new things I'm trying these days, my CSA is pushing me to experiment with long-hated vegetables. The sight of two small-ish cabbages in this week's basket prompted me to exclaim "They look just like big brussel sprouts!" which of course served to remind me how much I love roasted brussel sprouts. Duh. Why hadn't I put that together before?
And with that metaphorical slap upside the head from Mother Nature, an idea was born. Why not combine roasted cabbage and leeks (another frequent guest in our current CSA baskets) with some cream and cheese and pop that whole delicious mess in the oven with a crispy top? Mmmmm, gratins. So warming, so filling, so decadent without actually being all that bad for you.
German food has become quite trendy, and although I'm not eating bratwurst or schnitzel these days, the flavor profiles of German cuisine make me all nostalgic for that summer I spent in Tuttlingen, Baden-Wurttemberg. I was sixteen years old, and it was the first time I was away from home for longer than a few days. Every morning I would get a soft pretzel the size of my head for breakfast, and on the weekends I would sip beer from huge steins, hating the taste but reveling in the fact that it was legal for me to drink it over there.

My wonderful host sister, Petra Huber, shared her room with me and urged me to try all of the exotic (to me) food served at her family's table. She also urged to speak German all the time, so I would learn it. ("Deutsch macht Spass!")

Sadly, I've lost touch with Petra. I feel like I never properly thanked her and her family for showing me such a wonderful time. (If you're reading this, Petra-- danke schoen!) This recipe is dedicated to the Huber family and the town of Tuttlingen, for giving me one of the most memorable, wonderful summers of my life.

And in the spirit of community, I must give props to two great ladies who helped to take this recipe from tasty to wunderbar. My pastry chef Davina urged me to include the mustard and a random run-in at the farmer's market with the lovely Marisa led to an awesome conversation about cabbage (she thinks they're just big brussel sprouts too!) and the suggestion that I include some apple cider vinegar in this gratin.

I am so very lucky to have the coolest cheese shop, Di Bruno Bros, right down the street from my house. Their cheesemongers plied me with several samples of delicious German cheeses, and I ended up choosing a Bergkase from Austria. If you can't locate a Bergkase, an Emmental or even a Gruyere would be absolutely lovely.

Guten appetit!

PREP TIME: about 30 minutes

COOKING TIME: about 1 hour 30 minutes

MAKES: about six 1 cup servings

INGREDIENTS:

for the gratin:

• 1 large or 2 small heads cabbage, cut into even wedges, leaving core intact (yields about 4 cups of roasted, chopped cabbage)
• 1/4 cup plus 1 teaspoon olive oil, divided
• 2 leeks, tough green parts discarded, cut in half lengthwise and then cut into half-rounds (about 4 cups)
• 3 large cloves garlic, minced (about 1 tablespoon)
• 1/2 cup half & half
• 1 1/2 teaspoons stone-ground prepared mustard
• 1/4 teaspoon smoked paprika
• 1 cup grated Bergkase (substitute Emmentaler or Gruyere)
• 1/4 cup apple cider vinegar
• sea salt and freshly cracked pepper, to taste

for the topping:

• 1 cup panko-style bread crumbs (for a gluten-free gratin, substitute a crushed rice cereal like this)
• 1/4 cup grated Bergkase
• 2 teaspoons olive oil
• sea salt and freshly cracked pepper, to taste

DIRECTIONS:

1. Preheat the oven to 400 degrees Fahrenheit. Place cabbage wedges in a large bowl. Drizzle 1/4 cup olive oil plus a sprinkle of salt and pepper over wedges and gently toss to thoroughly coat.
2. Arrange cabbage wedges on an oiled sheet tray and place in the oven. Roast for 20-30 minutes, or until browned on the bottom. Flip wedges over and roast for another 20-30 minutes to achieve equal caramelization on both sides.
3. While the cabbage is roasting, place cut leeks in a large bowl of cold water. Agitate gently, separating layers and ensuring that any trapped dirt is released and falls to the bottom of the bowl. With a slotted spoon, remove leeks from water and gently press with a towel to blot away moisture.
4. Heat up 1 teaspoon olive oil in a skillet. When the surface begins to shimmer, add leeks and saute until translucent and slightly browned. Add minced garlic and saute for one minute more, taking care not to let garlic burn.
5. In a medium bowl, whisk together half & half, mustard and smoked paprika.
6. When cabbage is roasted, remove from oven and allow to cool. Reduce oven temperature to 350 degrees Fahrenheit.
7. Chopped cooled cabbage into bite-sized pieces, discarding cabbage cores. Toss roasted cabbage with apple cider vinegar. In a large bowl, combine cabbage, grated cheese and half & half mixture. Stir to thoroughly incorporate.
8. Place cabbage mixture in a small (mine is about 9" in diameter) oiled casserole dish and press down gently to compact. Cover and place in the oven for 20 minutes, or until mixture is thoroughly warmed through and cheese is melty.
9. While cabbage mixture is in the oven, prepare the topping: in a large bowl toss panko-style bread crumbs or crushed rice cereal with 1/4 cup grated cheese, 2 teaspoons olive oil and salt & pepper, to taste.
10. Remove cabbage mixture from oven and spread crumb topping evenly over the top. Bake, uncovered, until topping is browned. (About 10-20 minutes, depending on your oven)
11. Serve with a dry Gewurztraminer and toast with a hearty German "Auf Ihre Gesundheit!"

Ginger Squash Butter

Carrot chompers, I'm ashamed to admit to you that I didn't do any putting up this season. Last summer I splurged on a big canning pot and all of the fun accessories: a wide-mouthed funnel, a magnetic lid grabber, special tongs made for grasping jars. And I made several delicious jams, reveling in that special satisfaction of eating summer fruits deep into the lonely winter months.

But this summer, with the stress of traveling back and forth to New York and graduating from school and having absolutely no money, I just couldn't find the time or the energy to do much at all in the kitchen, especially not the laborious (yet ultimately so satisfying!) process of preservation.

I'm getting my feet back under me these days. I'm feeling adventurous and inspired. I'm embracing this autumn's bounty and enjoying the challenge of finding new ways to prepare what's in season.

So I just couldn't let another season pass me by without doing a little putting up. And I do mean a little putting up, because technically this butter isn't really canned at all.

Let me be very clear on this issue: this squash butter is for the refrigerator ONLY. Because of it's extremely low acid content, it is unsafe to hot process. For more information on all things canning, please refer to the USDA Complete Guide to Home Canning.

On to the nitty-gritty: this is obviously a riff on the ever-popular pumpkin butter. But instead of the more traditional pumpkins, my CSA provided me with a butternut squash and a heirloom blue Hokkaido squash. I'm sure this would be equally delicious with a pumpkin, or try a combination of your favorite sweet squash.

For a twist on the traditional pie spices usually found in pumpkin butters, I opted for a bit of an Indian flair. I added the spices to the coconut milk poaching broth, to infuse the squash. If you prefer even more of a cardamom kick, I suggest adding another half teaspoon or so after the squash is pureed.

Bain taitneamh as do bheil!

PREP TIME: about 30 minutes

COOKING TIME: about 45 minutes

MAKES: approximately 4 cups

INGREDIENTS:

• 2 medium squash (I used a butternut and a Hokkaido), peeled, seeded and chopped into 1" chunks (about 12 cups)
• 4 cups full-fat coconut milk
• 1/4 cup candied ginger, roughly chopped
• 3/4 cup honey (for a vegan version, substitute brown rice syrup)
• 1 vanilla bean, split in half lengthwise, seeds scraped out
• 2 teaspoons cardamom
• 1 tablespoon cinnamon
• 4 whole cloves
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon salt
• 1 teaspoon freshly grated ginger root
• 1 teaspoon lemon juice
• cinnamon and cardamom, to taste

DIRECTIONS:

1. Place squash and coconut milk in a large, heavy-bottomed stock pot. If the squash is not totally submerged, add water to completely cover the squash. Add candied ginger, honey, vanilla bean & seeds, cardamom, cinnamon, whole cloves, coriander and salt. Stir to thoroughly combine.
2. Bring mixture to a boil and immediately reduce heat to a simmer. Simmer until squash is extremely tender.
3. Remove from heat and strain squash from poaching liquid, reserving some of the liquid. Discard vanilla bean and whole cloves.
4. Place cooked squash in a food processor. Add freshly grated ginger and lemon juice. Puree until very smooth, adding some poaching liquid if necessary to create a smooth texture.
5. Taste, and add more cardamom and cinnamon, if necessary. Pour butter into your prettiest jars and immediately refrigerate.
6. The butter will keep in the fridge for up to 3 months. Enjoy spread on toast, baked into muffins, or try this nifty idea for filled pancakes!

Cauliflower Apple Hand Pies

In the eternal cake versus pie debate, I will defend the rights of pie to the death. I will challenge cake to a duel. I will tell cake that it's mother was a hamster and it's father smelt of elderberries. I am Team Pie all the way.

Naturally there are exceptions to this rule. Carrot cake, cheesecake, (although not technically a cake) angel food cake, apple cake... those are all generally fine by me. But most other cakes are just so heavy. And frosting tends to be cloyingly sweet. And frankly, I find cake... boring.

This is a genetic issue, I'm sure of it. My grandmother, who died before I was born, was quite the master pie-baker. She passed along her recipes to my Uncle Jim, who has since been adorning our holiday tables with the most delectable varieties of flaky-crusted pies. Apple, pumpkin, strawberry rhubarb, concord grape... it's hard to pick a favorite out of Uncle Jim's repertoire.

Uncle Jim doesn't shy away from more savory pies, either: his mincemeat pie balances delicately on the line between dinner and dessert, infinitely satisfying.

So when my CSA gifted me some gorgeous cauliflower and I discovered this Martha Stewart recipe, I just knew I had to continue the family tradition by adapting it into my own pie that skirted that line between sweet and savory. Oh, these pies most definitely fall more on the savory side of the spectrum, but the tart-sweet apples and the creamy hazelnuts mellow out the herbed crust and the roasted cauliflower and the sharp cheddar cheese I've packed in.

And did I mention they're adorable? Individually sized, easily re-heatable-- these pies are perfect to throw into your bag for a quick autumn lunch. You may find yourself with a little filling left over after you stuff the crusts. Not to fret-- simply toss the roasted cauliflower, apple chunks and hazelnut paste along with some shredded sharp cheddar in a little warm pasta and you just might swoon from an autumn mouthgasm.

Bain taitneamh as do bheil!

PREP TIME: about 45 minutes

COOKING TIME: about 1 hour

MAKES: about eleven 4 inch diameter pies

INGREDIENTS:

for the filling:

• 1 small head cauliflower, cut into very small pieces (about 4 cups)
• 6 tablespoons olive oil, divided
• 2/3 cup hazelnuts
• 2-3 medium shallots, cut into 1/2" dice (about 1/2 cup)
• 3 cloves garlic, roughly chopped
• 1 large Granny Smith apple, cut into 1/4" dice (about 2 cups)
• 1 teaspoon balsamic vinegar
• sea salt and freshly cracked pepper, to taste
• 11 1/4" thick slices sharp cheddar cheese

for the crust:

• 1 cup all-purpose flour
• 1 1/4 cups whole wheat flour, plus a little more for rolling
• 1 teaspoon fresh chives, finely minced
• 1 teaspoon fresh savory, finely minced (substitute thyme if you can't get your hands on savory)
• 1 teaspoon fresh rosemary, finely minced
• 1 teaspoon sea salt
• 3/4 cup unsalted butter, cut into small chunks
• 1 large egg, yolk and white separated
• 1/4-1/2 cup ice water

DIRECTIONS:

1. Preheat the oven to 375 degrees Fahrenheit. In a large bowl, toss chopped cauliflower with 3 tablespoons olive oil and a sprinkle of sea salt and freshly cracked pepper. Spread cauliflower on a sheet tray.
2. If working with unroasted, skin-on hazelnuts, spread them out on a separate sheet tray. Place both the cauliflower and the hazelnuts in the oven. Roast the hazelnuts for 5-10 minutes, checking frequently for browning. Once browned, immediately remove from oven and place in a towel. Vigorously rub skins off hazelnuts and set aside. (Skip this step if you can get your hands on roasted, skinned hazelnuts)
3. Roast cauliflower for 20-30 minutes, stirring once or twice until an even browning is achieved. Remove from oven and set aside.
4. While the cauliflower is roasting, make the pie crusts: Add all purpose flour, wheat flour, minced herbs, salt and butter chunks to food processor bowl. Pulse until a coarse meal forms. Add egg yolk and pulse to combine. (Set aside egg white). With the food processor running, gradually stream in ice water until dough just forms a ball. Tightly wrap ball in plastic and refrigerate for at least 20 minutes. Wipe out food processor bowl with a damp towel.
5. Heat up 1/2 tablespoon of olive oil in a skillet until the surface begins to shimmer. Add shallots and saute until soft and slightly browned. Add garlic and saute for one minute more, taking care not to brown garlic.
6. Place roasted hazelnuts and sauteed shallot and garlic in a food processor. With the food processor running, stream 2 1/2 tablespoons olive oil through the top until a smooth paste is achieved, stopping to scrape down the sides of the bowl. Add 1 teaspoon balsamic vinegar and a sprinkle of salt & pepper. Pulse to combine.
7. On a lightly floured surface, cut chilled dough ball in half. Roll out to 1/4" thickness and with a round pastry cutter, cut 4" circles. Set circles aside and repeat with the other half of the chilled dough. You should end up with about 22 circles, enough for 11 pies.
8. Assemble the pies: Brush the edges of 11 circles with egg white. Spread a teaspoon or so of hazelnut paste over the circle, leaving room at the edges. Top with a teaspoon of roasted cauliflower and a few apple chunks. Place a slice of cheddar cheese over the vegetables. Top with another dough round, pressing along the edges with a fork to seal. Brush the top of the pie with egg white.
9. Bake pies on rimmed sheet trays lined with parchment paper for 30 minutes, or until crust is golden. Consider yourself officially a pie person, and congratulate yourself for never having to answer THIS question:

Broccoli and Potato Hash

Just a quick post today, lettuce nibblers. I am in one of those cooking upswings, where food and inspiration are cranking out of my kitchen at an alarming rate. I couldn't tell you where this energy surge came from, but my girlfriend is thoroughly enjoying our packed fridge.

This hash is just simple and yummy. Each vegetable is cooked just the way I love 'em: the broccoli lightly blanched so it retains some crunch, the potatoes seared and then cooked to be soft and inviting. It's fast enough to serve at breakfast, and pretty enough to be a dinner side dish.

Bain taitneamh as do bheil!

PREP TIME: 15-20 minutes

COOK TIME: 30 minutes

MAKES: about 5 one cup servings

INGREDIENTS:

• 1 head broccoli, cut into bite-sized florets (about 2 cups)
• 2-3 medium potatoes, skin on, cut into 1/2" dice (about 3 cups)
• 1 medium onion, cut into 1/2" dice (about 1 cup)
• 5 cloves garlic, roughly chopped
• 2 tablespoons extra virgin olive oil
• 1/2 cup vegetable stock
• 4 oil-packed sundried tomatoes, minced
• sea salt and freshly cracked pepper, to taste

DIRECTIONS:

1. Set a bowl of ice water on the counter next to the stove. Bring a pot of salted water to a boil. Add broccoli and simmer until broccoli turns a bright green, about 60 seconds. Remove and immediately shock in bowl of ice water. Allow broccoli to cool completely, remove from ice water and set aside.
2. Heat a tablespoon of olive oil in a large skillet until the surface begins to shimmer. Add onions and saute until translucent and slightly browned. Add garlic and saute for 60 seconds more, being careful not to let the garlic brown. Remove onions and garlic from pan and set aside.
3. In the same skillet, heat another tablespoon of olive oil. Add the potatoes and allow to brown. (Restrain yourself from stirring the potatoes until they are crispy and browned) Add 1/2 cup vegetable stock to the skillet, stir potatoes and allow stock to simmer until it has evaporated and the potatoes are soft enough to be easily pierced with a fork.
4. Remove potatoes from heat, draining off any excess liquid. Add blanched broccoli, sauteed onions & garlic and sundried tomatoes. Stir to combine.
5. Season to taste with salt and pepper. If the hash looks a little dry, drizzle some olive oil on top. Serve warm. This dish keeps very well in the fridge for 2-3 days and reheats nicely for a delicious work lunch!

Focaccia with Grapes and Herbs

I've been baking a lot of bread lately, herbivores. It seems only appropriate, given the season-- the days have turned so chilly that I've dug out my sweaters and scarves and mittens, with a sigh of resignation.

It seems a natural thing to turn to bread-- the warmth of the oven, the measured time for each rise of the dough, the sublime pleasure of tearing into a warm piece of homemade, labor-intensive goodness fit so well with this season's rhythms.

Too often in this fast-paced world we take shortcuts with our food. We fill our cabinets with packages and rely on manufactured meals to fill our bellies. It's so easy to fall prey to the gods of convenience. I would argue that while our bodies are satisfied by quickly prepared foods, our souls still crave that connection to our land and the creatures that share that land with us.

This focaccia is not fast, it is not convenient. But it does satisfy. Oh, sure, it's delicious. But the real satisfaction is in the patient waiting and seeding and baking that you will do to yield it's comfortingly delicious results.

I adapted this recipe from the ever-amazing smitten kitchen, who in turn adapted it from Claudia Fleming's divine book The Last Course. Don't you just love it when a recipe goes around and around?

Bain taitneamh as do bheil!

PREP TIME: 3 1/2-4 hours, including rise times

COOKING TIME: 15-20 minutes

MAKES: two 9" focaccia rounds

INGREDIENTS:

• 1 1/2 cups Concord grapes, halved and seeded (see below for seeding tips)
• 3/4 cup warm water (110-115 degrees Fahrenheit)
• 2 tablespoons room temperature buttermilk (substitute coconut or rice kefir for a vegan focaccia)
• 1 1/2 teaspoons brown sugar
• 1 1/4 teaspoons active dry yeast
• 1 cup all-purpose flour
• 1 cup whole wheat flour, plus more to dust the counter
• 1/2 teaspoon sea salt
• 6 tablespoons olive oil, divided
• 1 teaspoon finely minced fresh rosemary
• 1 teaspoon finely minced fresh thyme
• 2 tablespoons coarse vegan sugar
• 2 teaspoons coarse sea salt

DIRECTIONS:

1. Seed the grapes: find a sharp, serrated paring knife with a good tip. Halve the grape and use the tip of the knife to gently scoop out seeds. The jelly-like interior of the grape may slip out of the skin-- that's okay, simply place both the skin and the interior in your measuring cup as you work. Be patient-- this is a slightly annoying task, but I promise, so very worth it. Deb from smitten kitchen suggests buying extra grapes so you can snack as you work, and I think that's one of the best ideas I've ever heard.
2. In a large bowl, mix together warm water, buttermilk, brown sugar and yeast. Let mixture sit in a warm place for about 10 minutes, or until foamy.
3. Add flour, salt, two tablespoons of olive oil and fresh herbs to the bloomed yeast bowl. Stir with a wooden spoon until ingredients are just incorporated. The dough will be very sticky. Turn out dough onto a well-floured counter and knead for 10 minutes, adding just enough flour to keep the dough from sticking. (You can, of course, do this in an electric mixer-- bloom the yeast in the mixer bowl, add flour, salt, 2 tablespoons olive oil and fresh herbs. Mix with paddle attachment on low. Switch to dough hook and knead for 8 minutes on medium low)
4. Brush a large bowl with a generous amount of olive oil. Plop the kneaded dough into the bowl and brush the top with more olive oil. Cover tightly with plastic wrap and allow to double in size in a warm place, about 1 1/2-2 hours. Poke the dough with two fingers-- if the indentation remains, it's ready.
5. Dust your hand with flour and punch the dough down. Plop the dough back onto your floured counter and divide in half, shaping each half into a ball. Place each ball on a well-oiled baking sheet and brush the tops with more olive oil. Place a clean kitchen towel over each baking sheet and allow to sit in a warm place for 20 minutes.
6. Coat your fingers in olive oil and gently stretch and press each dough ball into a rough 9" circle. (Your oil-coated fingers should leave those lovely indentations we associate with focaccia)
7. Cover the circles with kitchen towels and allow to rise in a warm place for another hour and 15 minutes.
8. After an hour has passed, preheat the oven to 450 degrees Fahrenheit. Brush the tops of the dough with olive oil and sprinkle with coarse sugar and salt. Sprinkle grapes over the top, pressing down slightly.
9. Bake for 15 minutes, until the crust is puffy and golden. Allow to cool completely before slicing.