Brie and grape focaccia recipe

1. Put the flour in a large bowl with a large pinch of sea salt and make a well in the middle. Put the yeast in a jug with 200ml of lukewarm water, mix with a fork, then set aside for a few mins. Once it starts to foam, slowly pour it into the well, mixing as you go, until a dough begins to form.
2. Tip onto a floured surface and knead vigorously for 5 mins or until you have a smooth, springy dough. Pop back into the bowl, cover with a damp tea towel and leave in a warm place for 1 hr.
3. Meanwhile, place a medium frying pan over a medium heat with ½ tbsp oil. Peel the onions, cut each into eighths, break into petals and cook for 15 mins, stirring now and again, until slightly soft.
4. Preheat the oven to gas 7, 220°C, fan 200˚C. Once the dough has doubled in size, spread out into an oiled 28 x 22cm high-sided baking tray. Push the top of the dough with your fingers to make dips and wells. Peel and slice the garlic, pick the rosemary leaves and coat in a drop of olive oil.
5. Sprinkle over the garlic and rosemary, spoon over the onion and pick the grapes into the centre of the dough, discarding the stalks. Tear over bombs of cheese, pushing everything into the dough and ensuring you leave a clear border around the edges. Drizzle with 2 tsp olive oil, cover with a clean tea towel and leave to prove in a warm spot for 45 mins, or until doubled in size. Freeze for up to 1 month, or bake at the bottom of the oven for 25-30 mins until risen, golden and oozy. If baking from frozen, add an extra 10 mins.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Jamie Oliver recipes