Grape Focaccia

SERVES: 4

CALORIES: 450 

CARBS: 79 g

FIBER: 0 g

1. AUTOLYSE for 30 minutes

   1. • 30 g starter

      • 200 milk

      • 50 water

      • 20 g honey

      • 350 g pizza flour/Double Bubble

      • 3 g instant yeast

      • *OFFSET* 50 g bulgur wheat (STEEPED in 85 g water)

      • *OFFSET* 15 g olive oil

      • *OFFSET* 6 g salt

2. SPOON KNEAD 50 strokes - every 15 minutes - TWICE

3. FOLD every 15 minutes - TWICE

4. BENCH REST 1 hour

5. REFRIGERATE for at least 8 hours

6. DIVIDE into 2 balls and BENCH REST 1 hour

7. STRETCH one ball into GREASED CAST IRON SKILLET

8. PLACE grapes on of dough, GENTLY PRESS and SUGAR

9. REPEAT with other dough ball

10. STEAM RISE 1 hours then SPRAYwith olive oil

11. FIRE pan on stove for about 90 seconds

12. BAKE in 500 degree oven for about 20 minutes