The Great Australian Bake Off

The unexpected use of grapes in this focaccia make for a sweet surprise.


  • 600g plain flour

  • 1 tsp fine salt

  • 2 tsp instant dried yeast

  • 1.5 cup water (lukewarm)

  • ¼ cup extra virgin olive oil for making the dough

  • ½ cup extra virgin olive oil for brushing the surface

  • 100g seedless red grapes in round shape

  • 10g sea salt flakes

  • 15g pine nuts

  • 10g fresh rosemary


  • 1.

    Preheat oven to 200°C (convection).

  • 2.

    Pour the water and extract virgin olive oil into the stand mixer’s mixing bowl.

  • 3.

    Mix and sift the flour, fine salt, instant yeast, and pour into the mixing bowl.

  • 4.

    Mix until no dough sticks to the side of the bowl.

  • 5.

    Place the dough in a greased bowl, cover with cling wrap and prove for 35 minutes.

  • 6.

    Lay a piece of baking paper in a 12 inch (W) x 8 inch (D) x 2 inch (H) baking tray, brush with extract virgin olive oil.

  • 7.

    Roll the proved dough into the baking tray, gently push the dough into the rectangle shape.

  • 8.

    Insert the grapes into the dough, sprinkle the pine nuts onto the dough and lightly press them down.

  • 9.

    Cover the baking tray with cling wrap, and prove for 20-25 minutes

  • 10.

    Press the grapes down again.

  • 11.

    Generously brush extract virgin olive oil on the surface.

  • 12.

    Insert fresh rosemary into the gaps between the grapes like you are planting the paddies.

  • 13.

    Sprinkle generous amount of salt flakes onto the surface.

  • 14.

    Bake for 20-25 minutes until the whole surface turns golden.

Nutritional information

Nutritional analysis per serving (18 servings)

  • Energy 345kj
  • Fat Total 24g
  • Saturated Fat 3g
  • Protein 3g
  • Carbohydrate 26g
  • Sugar 1g
  • Sodium 196mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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This recipe has not been edited or tested by the Bake Off Food Department

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