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Grape and Walnut Focaccia

1 tray (12 loaves)Bridgford Frozen Demi Dough (white, wheat, or French), thawed and room temperature (the dough should have started to rise)
3 cupsgrapes (red or green seedless)
¾-cupolive oil
1½ cupschopped walnuts
¼-cupfresh rosemary, chopped

Lightly grease 6 half sheet pans. Place 2 thawed and slightly risen logs of Bridgford Demi Dough on each prepared sheet pan (evenly separated).  Coat each piece of dough with 1 teaspoon olive oil. With palms of hands, press and stretch dough into a 6-inch rectangle. Brush dough with another teaspoon of olive oil. Let the dough rise until puffy in a warm proof box (30–60 minutes).  Dimple dough with fingertips, dock dough.  Press grapes into dough and sprinkle with rosemary and walnuts. Bake in a preheated 325-degree convection oven for 12 -15 minutes or until golden brown.  Remove from oven and let cool.

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