Delicious focaccia bread with rosemary, red grapes and sea salt. Italian classic, perfect for Summer picnics!
Course Side Dish
Prep Time 2hours20minutes
Cook Time 25minutes
Total Time 2hours45minutes
1tspdried active yeast
450gstrong bread flour(plus extra for dusting)
1tbspolive oil(plus extra for drizzling)
In a medium bowl, mix together caster sugar with dried yeast and warm water. Stir it gently and set aside.
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.
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.
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.
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.
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.