12-grape focaccia

Put the flour, yeast, sugar and salt into a large bowl and mix well to combine. Blend 2 tbsp oil with 400ml lukewarm water, then pour into the flour mixture and stir well to create a wet, sticky dough. It won’t be smooth or look like other bread dough – you’re just combining it so no floury patches remain. Cover the bowl with a tea towel and leave to rest for 20 minutes.

There are four stretch and fold motions to perform, at the top, bottom, left and right of the dough. Wet your fingers with water, then scoop and grip the edge of the dough at the top of the bowl. Stretch it vertically, then fold over the top of the dough, covering the ball with the stretched piece. Rotate the bowl 90 degrees and repeat the stretch and fold motion 3 more times.

Cover and leave to rise for 3-5 hours, repeating the stretch and fold process 3 times during this period. By the fourth time, the dough will look smooth and uniform, and will jiggle when you shake the bowl. It should also have doubled in size. Try to space your stretch and folds evenly over the rising time, but don’t worry, as the dough is forgiving.

Drizzle 1 tbsp oil into a 30x23cm baking tin. Tip the risen dough into the tin, coat in the oil and use oiled fingertips to spread it out into the edges. If the dough is too stubborn to spread, leave in the tin for 20 minutes, then try again. Cover the tin with a reusable plastic food bag, then chill overnight for 8-12 hours.

In the morning, remove the tin from the fridge and allow the dough to come to room temperature (usually 2 hours). The metal tin should no longer be cool to the touch and the dough should be jiggly when shaken.

Preheat the oven to 230ºC, gas mark 8, and place an empty metal baking tin near the bottom of the oven. Oil your fingertips, drizzle the dough with the remaining oil, then dimple it all over, leaving recesses where your fingers were to create bubbles. Pull small shoots from the rosemary sprigs and push into some of the holes. Slice the grapes in half and scatter over the top, pushing in gently, then sprinkle generously with the sea salt flakes.

Pour a large mugful of water into the preheated baking tin in the oven to create steam, then place the focaccia in the centre of the oven. Bake for 20-25 minutes, until golden brown all over. Allow to cool briefly in the tin for 5 minutes, then transfer to a wire rack and allow to cool completely.