Grape-Studded Focaccia Bread

• 4-1/4 tsp. active dry yeast
• 2-2/3 cups warm water (105 degrees F to 115 degrees F)
• 1 each egg white
• 1-1/2 Tbsp. olive oil, divided
• 1-1/2 tsp. brown sugar, packed
• 2 qt. bread flour
• 6 Tbsp. fresh mint, chopped
• 1 Tbsp. salt
• 72 each seedless red grapes, halved

1. Dissolve yeast in warm water in bowl of mixer fitted with dough hook; let stand 5 min.
2. Stir in egg white, 1-1/2 Tbsp.
3. (22 mL) oil (or 2-1/4 tsp.
4. 11 mL oil for trial recipe) and sugar.
5. Add flour, mint and salt; beat 2 to 3 min.
6. or until well blended.
7. Place in large greased bowl; cover.
8. Let rise in warm place 1 hour or until doubled in volume.
9. Punch down dough.
10. Scale about 1-3/4 lb.
11. (790 g) dough into each of 2 greased half-sheet pans (or into 1 half-sheet pan for trial recipe); press to edges of pan.
12. Cover; let rise 30 min.
13. or until doubled in volume.
14. Brush dough in each pan with 1/4 cup (50 mL) oil.
15. Use fingertips to make 72 indentations (6 rows by 12 rows) in dough in each pan.
16. Place 1 grape half in each indentation.
17. Bake in 375 degrees F convection oven 10 min.
18. or until lightly browned.
19. Cool on wire racks.
20. Cut bread each pan into 36 tea sandwiches, with 2 grape halves per sandwich.
21. Split bread horizontally; fill as desired.

active dry yeast, water, egg white, olive oil, brown sugar, bread flour, fresh mint, salt, red grapes

Taken from www.kraftrecipes.com/recipes/grape-studded-focaccia-bread-121209.aspx (may not work)