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Foccacia with Grapes, Sage, and Pine Nuts

Whether served as a pre-meal appetizer or subtly sweet dessert, this Italian-style bread combines fruit, nuts, and herbs for a satisfying accompaniment to wine or cheese.


1/4 C plus 2 Tbsp. olive oil

2 sprigs Markon First Crop Sage

2 tsp. active yeast

2 1/2 C flour

1/2 C corn meal

1/4 C plus 2 Tbsp. sugar

2 tsp. salt

2 C Markon Essentials Seedless Green Grapes

3/4 C pine nuts


Heat oil in a skillet; add sage and cook until oil has absorbed the scent. Remove sprigs and cool.

In a standing mixer, add 1 C lukewarm water to the mixing bowl. Add yeast and let sit until foamy (3-5 minutes). Add oil, flour, cornmeal, 1/4 cup sugar, and 1 teaspoon salt. Mix until dough comes together. Knead dough in mixer for 5-10 minutes, adding flour if dough is too sticky.

Remove dough from mixer and hand knead until elastic, another 5 minutes.

Preheat oven to 375 degrees F. Allow dough to rise for 1 hour (or until doubled in size) in a greased bowl.

Spread dough on an oiled baking sheet, stretching, but not ripping. Push grapes and pine nuts into the dough. Sprinkle with remaining 2 tablespoons of sugar and 1 teaspoon sea salt. Drizzle all with remaining 2 tablespoons oil and bake 30 minutes or until browned.