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Rosemary focaccia with red grapes, sea salt and olive oil | via @annabanana.co

Rosemary focaccia with red grapes

Delicious focaccia bread with rosemary, red grapes and sea salt. Italian classic, perfect for Summer picnics!

Course Side Dish
Cuisine Italian
Prep Time 2 hours 20 minutes
Cook Time 25 minutes
Total Time 2 hours 45 minutes
Servings 6 people
360 kcal
Author Anna

Ingredients

  • 1 tbsp caster sugar
  • 1 tsp dried active yeast
  • 350 ml warm water
  • 450 g strong bread flour (plus extra for dusting)
  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1 tsp chopped rosemary
  • 1 tbsp olive oil (plus extra for drizzling)
  • 1 tbsp sea salt
  • 200 g red grapes

Instructions

  1. In a medium bowl, mix together caster sugar with dried yeast and warm water. Stir it gently and set aside.

  2. In a large bowl, combine flour, cumin, fennel seeds and rosemary. Add 1 tsp of salt and and mix together. Add yeast mixture and mix all together with wooden spoon. The dough will be quite sticky, so you may want to add more flour.

  3. Using your hands (or electric mixer with a hook attachment) knead the dough for about 10 minutes, until smooth. Pour 1 tbsp olive oil into a clean, large bowl and transfer the dough into it. Cover with a cling film and leave to prove for couple of hours, or until it doubled in size.

  4. In a mean time, heat the oven to 180 C and place grapes on a baking tray lined up with parchment paper. Drizzle with some olive oil, and bake in the oven for about 15 minutes. Set aside to cool. 

  5. Remove cling film, and scatter some flour on a work surface. Using your hands or rolling pin, stretch out the dough until it's roughly the size of your baking tray. Transfer the dough into baking tray, cover with tea towel and allow to prove for further 30 minutes.

  6. Gently press baked grapes into the dough, add some rosemary sprigs, drizzle with more olive oil and sprinkle with remaining sea salt. Using fork, or your fingers, make small indentations into the surface of the dough, then bake at 180 C for 25- 30 minutes until golden.