Grape and Rosemary Focaccia
4
- Prep Time15 min
- Total Time2 h 10 min
- Makes8 to 10 servings
Produced by Colleen Nicholson, Photography by Christie Vuong, Food Styling by Eshun Mott, Prop Styling by Madeleine Johari.
An Italian classic, this olive-oil-slicked bread showcases flavourful Coronation grapes. (You can also use your favourite purple or black ones.) Serve warm as a snack or as a cheese course with a wedge of blue and glasses of port.—Camilla Wynne
Ingredients
3 1⁄2 cups (490 g) all-purpose flour
1 tbsp salt
1 tsp quick-rise instant yeast
5 tbsp olive oil, divided
1 cup coronation grapes
2 sprigs of rosemary, roughly torn
1/2 tsp flaked sea salt
Instructions
Stir flour with salt and yeast in a large bowl. Stir in 1 1⁄2 cups plus 2 tbsp water, then 1 tbsp oil, until no dry flour streaks remain. Cover bowl with plastic wrap. Let dough rest at room temperature until dough is doubled in size and dotted with bubbles, at least 8 hrs, up to 24 hrs.
Brush a 12-in. round baking pan with 2 tbsp oil. Transfer dough to pan, pressing down to cover bottom of pan. Cover with plastic wrap and set aside until doubled in size, 1 1⁄2 to 2 hrs.
Position rack in centre of oven, then preheat to 500F.
Use wet fingers to poke dimples in dough, popping any large air bubbles and making sure dough fills entire pan. Top with grapes and tufts of rosemary, pressing gently into dough. Drizzle with remaining 2 tbsp oil and sprinkle with flaked sea salt.
Bake until golden, 18 to 24 min. Let bread cool 5 min, then remove from pan. Serve warm or at room temperature.
Kitchen tip
Use a 9 × 13-in. baking pan, if desired.
Kitchen tip
Substitute 1⁄2 cup all-purpose flour with 1⁄2 cup whole-wheat flour for extra fibre, if desired.
Find more savoury baking recipes that celebrate fall fruit in this collection.
Camilla Wynne is a Toronto-based cookbook author, writer and recipe developer. Her most recent cookbook is Nature's Candy.
