the perfect weekend recipe: grape and rosemary focaccia
we’ve added fresh grapes to this classic italian bread we all know and love, which complement the salty focaccia beautifully. perfect for sharing with a good quality balsamic vinegar, or for cutting into larger slices and using for sandwiches.
(makes 1 focaccia, serves 6)
ingredients
ingredients for the dough
500g strong white flour
7g instant yeast
350ml tap water
20 ml maple syrup
50 ml olive oil
1 heaped tsp salt
to finish:
4-5 rosemary sprigs
10g flaked sea salt
10ml tap water
10ml olive oil
½ punnet of black grapes (roughly 200g)
method
start with the dough. place the flour, yeast, water, and maple syrup, salt and oil into the bowl of a stand mixer with a hook attachment, and start kneading at low speed.
when the dough is smooth and stretchy, stop the mixer. total kneading time will take about 10 – 15 minutes.
pour a little olive oil onto a work surface and tip the dough out on to it. Using your hands, form it into a ball and cover it with the mixing bowl for 15 minutes.
after this time, flatten the dough into a rectangle and fold over each side. this is called lamination.
then, grab the top edge of the rectangle (the side farthest from you) and pull it towards you, folding it one-third of the way. finally, fold the piece of dough closest to you (the bottom edge) over the other folds which will create a square.
let it rest for 15 minutes and then repeat these folding steps 2 more times, allowing it to rest for 15 minutes in between.
leave the dough to rest in an oiled bowl for about 3 hours, it should triple in volume and look bubbly.
preheat the oven to 210°C.
once the dough has proved, prepare a deep baking tray by greasing it with olive oil, then add the dough and push it into the sides of the tray.
cover the tray and let it rest for an hour.
in a small bowl, mix the water, olive oil and salt.
press the grapes into the surface of the focaccia evenly, then brush the salty oil mixture on top of the focaccia. finally, spread the rosemary on the focaccia.
bake for 15 minutes until the top is nicely golden.
ingredients for the dough
500g strong white flour
7g instant yeast
350ml tap water
20 ml maple syrup
50 ml olive oil
1 heaped tsp salt
to finish:
4-5 rosemary sprigs
10g flaked sea salt
10ml tap water
10ml olive oil
½ punnet of black grapes (roughly 200g)
start with the dough. place the flour, yeast, water, and maple syrup, salt and oil into the bowl of a stand mixer with a hook attachment, and start kneading at low speed.
when the dough is smooth and stretchy, stop the mixer. total kneading time will take about 10 – 15 minutes.
pour a little olive oil onto a work surface and tip the dough out on to it. Using your hands, form it into a ball and cover it with the mixing bowl for 15 minutes.
after this time, flatten the dough into a rectangle and fold over each side. this is called lamination.
then, grab the top edge of the rectangle (the side farthest from you) and pull it towards you, folding it one-third of the way. finally, fold the piece of dough closest to you (the bottom edge) over the other folds which will create a square.
let it rest for 15 minutes and then repeat these folding steps 2 more times, allowing it to rest for 15 minutes in between.
leave the dough to rest in an oiled bowl for about 3 hours, it should triple in volume and look bubbly.
preheat the oven to 210°C.
once the dough has proved, prepare a deep baking tray by greasing it with olive oil, then add the dough and push it into the sides of the tray.
cover the tray and let it rest for an hour.
in a small bowl, mix the water, olive oil and salt.
press the grapes into the surface of the focaccia evenly, then brush the salty oil mixture on top of the focaccia. finally, spread the rosemary on the focaccia.
bake for 15 minutes until the top is nicely golden.
