Focaccia with Grapes, Rosemary, and Olive Oil
Prep time: 120 minServes: 8
Pairs with
Grapes in the bread, grapes in the glass — this is one of the most natural matches there is. Sparkling, a light white, or a light rosé. Serve as part of an antipasti spread or break off pieces at the grill.
Ingredients
- 500g strong white flour
- 7g dried yeast
- 1 tsp sugar
- 1.5 tsp salt
- 350ml lukewarm water
- 5 tbsp olive oil, plus more for drizzling
- 200g seedless grapes (red or green)
- 2 sprigs rosemary, leaves picked
- Flaky sea salt
Method
- 11. Mix flour, yeast, sugar, and salt. Add water and 3 tbsp olive oil. Knead 8 minutes until smooth and elastic.
- 22. Drizzle 2 tbsp olive oil in a large bowl, place the dough in, turn to coat. Cover with clingfilm. Rise 1 hour until doubled.
- 33. Pour plenty of olive oil into a baking tin (about 30×40cm). Stretch the dough into the tin — it doesn't need to be even; irregular dimples and bubbles are part of the charm.
- 44. Press the grapes into the dough. Scatter rosemary leaves and flaky salt. Drizzle more olive oil.
- 55. Let rise 30 minutes under a tea towel.
- 66. Heat the oven to 220°C. Bake 20–25 minutes until deeply golden.
- 77. Cool 10 minutes, cut into pieces, serve.