Grape and rosemary focaccia

Name: Grape and rosemary focaccia
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 8
Ingredients: 7 g sachet easy bake yeast; 1 tbsp clear honey; 500 g strong white plain flour; 1½ tsp sea salt flakes; 5 tbsp olive oil, plus extra for greasing; 400 g black Sable grapes; 3 sprig/s rosemary, leaves picked; 1 tbsp granulated sugar; ½ coarsely ground black pepper

An easy bread acompaniment that's a crowd pleaser.

5 out of 5 stars(1) Rate this recipe

Serves8
CourseAccompaniment
Prepare25 mins
Cook40 mins
Total time1 hr 5 mins
Plusrising + proving

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Ingredients

7g sachet easy bake yeast
1 tbsp clear honey
500g strong white plain flour
1½ tsp sea salt flakes
5 tbsp olive oil, plus extra for greasing
400g black Sable grapes
3 sprig/s rosemary, leaves picked
1 tbsp granulated sugar
½ coarsely ground black pepper

Method

Put the yeast in a jug with the honey. Add 300ml warm water and stir. Put the flour in a large bowl; stir in 1 tsp sea salt flakes. Make a well in the centre and pour in the yeast water and 2 tbsp oil. Slowly mix the liquid into the flour until it is all combined. If it feels on the dry side, add a splash more warm water. Turn the dough out onto a lightly floured surface and knead for 10 minutes, until smooth and springy. Put the dough in a clean, oiled bowl, cover and leave in a warm place for 1-2 hours, until the dough has doubled in size.
Turn out the proved dough into a 35cm x 25cm oiled, rimmed baking tray; knock out the air. Shape into a rectangle just smaller than the tray, loosely cover and leave in a warm place to prove for about 30-45 minutes, until roughly doubled in size. When the dough is almost ready, preheat the oven to 180˚C, gas mark 4. Put the grapes in a mixing bowl with the rosemary, sugar, pepper, 1 tbsp oil and remaining ½ tsp salt. Mix together well, then evenly press into the dough. Bake for 35-40 minutes, until golden and cooked through. Drizzle with the remaining 2 tbsp oil and leave for a few minutes before serving.