Focaccia with Grapes, Rosemary and Gozitan Sea Salt
This is the best focaccia I ever made! One reason might be the excessive use of very good olive oil. Sometimes there's just no way around, if you spare on oil you spare on taste and texture, it's just that simple. The second reason is the unbelievably delicious combination of baked ripe dark grapes and rosemary! The fruits add a soft sweetness and juiciness to the bread which is better than any other flavouring I ever tasted in combination with this Italian classic.
So, the air in my kitchen was filled with the addictive smell of freshly baked bread mixed with the woody aroma of rosemary. I sat in front of the oven like a hungry cat and I couldn't wait for the focaccia to be done, it was so tempting! I took the photos as quickly as possible as the aromas teased my nose even more after I cut the first piece off the thick and flat loaf. Then, finally, when I took the first bite, I just enjoyed the spongy softness, the oily crust which was almost flaky, the grapes which released their juices and this heavenly taste topped with roast rosemary sprigs and my Gozitan salt from the Cini family!
More focaccia inspiration:
Focaccia with Grapes, Rosemary and Gozitan Sea Salt
For a 25 x 32cm / 10 x 12.5" focaccia you need
plain flour 500g / 17 1/2 ounces
dry yeast 1 sachet (7g / 1/4 ounce)
salt 1 teaspoon
granulated sugar 1 heaped teaspoon
water, lukewarm, 260ml / 9 ounces
olive oil 110ml / 3 3/4 ounces (60ml / 2 ounces for the dough and 50ml / 1 3/4 ounces for the topping)
red grapes around 25
fresh rosemary needles, a small handful
flaky sea salt for the topping
In a large bowl, combine the flour, yeast, salt and sugar. Add the water and 60ml / 2 ounces of olive oil and mix with your dough hooks for 5 minutes until well combined. Continue kneading with your hands for around 5 minutes until you have an elastic dough ball. Put the dough back into the bowl and cover with a tea towel. Let the dough rise in a 35°C / 95°F warm ( top / bottom heat, no fan!) oven for 40 minutes.
Take the dough out, punch it down and knead for 1 minute. Roll out the dough until it measures around 25 x 32cm / 10 x 12.5" and put it carefully on an oiled baking sheet. Cover with a tea towel and let it rise for 20 minutes in a warm place.
Set the oven to 220°C / 430°F.
Punch about 6 x 7 holes into the dough with the round bottom of a wooden spoon and put a grape into every second hole. Pour the remaining 50ml / 1 3/4 ounces of olive oil over the dough and into the holes. Sprinkle with rosemary and sea salt and bake for 20 minutes or until golden on top.
