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Grape focaccia with olive oil and rosemary recipe

Grape focaccia with olive oil and rosemary recipe

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This gorgeous focaccia is studded with juicy black grapes, which add a pop of colour and bags of flavour. Before serving, it’s topped with fragrant fresh rosemary. It makes a great starter or side dish. See method

  • Serves 8
  • 20 mins to prepare and 30 mins to cook, plus 2 1/2 hours rising
  • 373 calories / serving

Ingredients

  • 500g 00 flour or strong white flour
  • 2 tsp easy bake dried yeast
  • 1½ tsp sea salt flakes
  • 1½ tbsp granulated sugar
  • 7 tbsp Napolina olive oil, plus extra for greasing
  • 1 x 500g pack black seedless grapes, grapes picked
  • 3 rosemary sprigs, leaves picked
  • Napolina olive oil, to serve
  • balsamic vinegar, to serve

Perfect with:

Napolina Olive OilPerfect for sauces, marinating and seasoning Napolina Olive Oil
Perfect for sauces, marinating and seasoning

Each serving contains

  • Energy

    1570kj
    373kcal
    19%
  • Fat

    12g 18%
  • Saturates

    2g 9%
  • Sugars

    12g 13%
  • Salt

    0.6g 11%

of the reference intake
Carbohydrate 60.8g Protein 7.5g Fibre 2.5g

Method

  1. Place the flour, dried yeast, 1 tsp sea salt and 1 tbsp granulated sugar into the bowl of stand mixer fitted with a dough hook and briefly mix to combine. Add 300ml lukewarm water and 1 tbsp olive oil to the bowl. Mix on a medium speed for around 5 mins or until smooth. Transfer to a lightly oiled bowl, cover the bowl with clingfilm and set aside for around 1-1½ hrs until doubled in size.
  2. Place the dough back into the bowl of the stand mixer, add 4 tbsp olive oil and mix again on a medium speed for around 5 mins until the oil is completely mixed into the dough.

  3. Lightly grease a 28 x 40cm tray with olive oil. Tip the dough onto the tray and, using your hands, stretch the dough out so that it fully covers the tray. Cover the tray loosely with clingfilm and leave the dough to prove for 30 mins. Meanwhile, preheat the oven to gas 6, 200°C, fan 180°C.
  4. Remove the clingfilm from the tray and brush 1 tbsp olive oil over the dough. Scatter over the grapes, then sprinkle with the remaining sugar and remaining sea salt flakes. Transfer the tray to the oven and bake the for around 25-30 mins until risen and golden.
  5. Remove from the oven and leave to cool slightly before drizzling with the remaining olive oil and sprinkling over the rosemary. Serve with a small bowl of Napolina olive oil and balsamic vinegar. This focaccia is best served warm on the day it is made.

Tip: Any leftover focaccia should be frozen on the same day. Reheat from frozen on gas 4 180°C, fan 160°C for 15 mins or until completely warmed through.

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 Italian recipes

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