There’s nothing like the smell of freshly baked bread to get your mouth watering. This Grape and Rosemary Focaccia recipe is a great way to try your hand at making your own bread at home. When the loaf is golden and sounds hollow when tapped it’s cooked, the inside will be soft and fluffy and the outside just-crispy and salty.
Grape and Rosemary Focaccia Recipe
Serves 6-8
Ingredients:
1 tsp caster sugar
2 tsp (1 sachet/7g) dried yeast
3 cups plain flour
1 tbsp sea salt flakes
¼ cup extra virgin olive oil
1 cup red grapes
2 sprigs rosemary, leaves only
Method:
Combine 1¼ cups of warm water, sugar and yeast in a small bowl. Set aside for 5 minutes or until frothy.
Combine flour and 1 teaspoon of salt in a large bowl. Add yeast mixture with half the oil. Stir to combine, then use hands to bring dough together. Turn onto a lightly floured surface, knead for 10 minutes or until elastic. Place into a greased bowl. Cover with plastic wrap. Set aside in a warm, draught-free place for 1 hour or until doubled in size.
Preheat oven to 220°C. Grease a baking tray. Knock back dough. Turn onto a lightly floured surface and knead for 2 minutes until smooth. Use a rolling pin to roll to a 25cm x 30cm rectangle. Place on prepared tray. Press grapes into dough. Cover with plastic wrap and leave in a warm, draught-free area for 30 minutes to rise.
Drizzle with remaining oil. Sprinkle with remaining salt and rosemary. Bake for 10 minutes. Reduce oven to 180°C. Bake for a further 10-15 minutes or until loaf is golden and sounds hollow when tapped.
