Spiced oil: 1 cup olive oil 2 Tbps.,1 ⁄2 tsp.fresh rosemary 3 Tbsps.,2 1 ⁄4 tsps.fennel seeds 3 Tbsps.,2 1 ⁄4 tsps.anise seeds 1 Tbsp.,2 1 ⁄2 tsps.cracked black pepper bread: 6 oz.all purpose flour 1 Tbsp.brown sugar 2 tsps.active dry yeast 1 cup water 1 lb.all purpose flour 1 Tbsp.,3 ⁄4 tsp.salt 1 ⁄4 cup brown sugar 2 large eggs (grade A) 8 oz.spiced oil 1 lb.seedless red grapes remaining spiced oil,to drizzle 4 3 ⁄4 oz.sugar Freshly ground black pepper,as desired
For the spiced oil: In a large saucepan, warm the oil over low heat and add herbs and spices. Steep 10 minutes. Remove oil from heat, measure out 8 oz. and reserve the remaining oil for drizzling.
For the flatbread: In a mixing bowl, combiine 6 oz. flour, 1 Tbsp. brown sugar, yeast and water. Set aside and let dough activate for 15 minutes.
3. To flour mixture add the second amount of flour, salt, brown sugar,gs and 8 oz. of spice oil with its seeds. Mix well. Then, mix dough in mixer vigorously for 5 minutes to knead.
Place the dough in a lightly oiled bowl and allow to rise for 30 minutes.
Divide the dough into 2, 28oz. loaves.
Deflate the dough and roll into free form circles or rectangles and position on a parchment lined baking sheet.
Press grapes into the dough. Drizzle the tops with the remaining spiced oil. Dust loaves liberally with sugar and grind over generous amounts of pepper.
Cover and let rise 30-40 minutes. Preheat oven to 400°F.
Bake for 25-30 minutes or until they are golden brown (the grapes will swell and burst). Cool bread on a rack for 5 minutes.
Recipe from Chef Dale Anderson, Snelling Dining Commons, University of Georgia Food Services, Athens, GA. Photo from the Califronia Table Grape Commission.
YIELD: 2, 28 oz. flatbreads (14 servings ea.)