The unexpected use of grapes in this focaccia make for a sweet surprise.
Preheat oven to 200°C (convection).
Pour the water and extract virgin olive oil into the stand mixer’s mixing bowl.
Mix and sift the flour, fine salt, instant yeast, and pour into the mixing bowl.
Mix until no dough sticks to the side of the bowl.
Place the dough in a greased bowl, cover with cling wrap and prove for 35 minutes.
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.
Roll the proved dough into the baking tray, gently push the dough into the rectangle shape.
Insert the grapes into the dough, sprinkle the pine nuts onto the dough and lightly press them down.
Cover the baking tray with cling wrap, and prove for 20-25 minutes
Press the grapes down again.
Generously brush extract virgin olive oil on the surface.
Insert fresh rosemary into the gaps between the grapes like you are planting the paddies.
Sprinkle generous amount of salt flakes onto the surface.
Bake for 20-25 minutes until the whole surface turns golden.
Nutritional analysis per serving (18 servings)
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.
This recipe has not been edited or tested by the Bake Off Food Department
Trending This Week