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Stilton and grape focaccia recipe

Stilton and grape focaccia recipe

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Recipe developer Saskia Sidey says: "This salty, crisp, fluffy and chewy delight is my favourite kind of easy showstopper to bring along to a picnic. There won’t be a crumb left in sight!" See method

  • Serves 12
  • Takes 55 mins plus overnight proving
  • 251 calories / serving


  • 500g strong white bread flour
  • 2½ tsp fine sea salt
  • 1 tsp fast-action dried yeast
  • 6 tbsp extra-virgin olive oil, plus extra for greasing and serving
  • 3 rosemary sprigs, thick stalks removed
  • 150g red grapes
  • 70g Stilton or soft blue cheese
  • 1 tsp sea salt flakes
If you haven't got any white bread, try using brown instead

Each serving contains

  • Energy

  • Fat

    10g 15%
  • Saturates

    3g 13%
  • Sugars

    2g 3%
  • Salt

    1.8g 30%

of the reference intake
Carbohydrate 32.2g Protein 6.6g Fibre 1.6g


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  1. The night before your picnic, mix the flour, salt and yeast in a large bowl. Add 2 tbsp oil and 400ml cold water; mix until there are no dry patches of flour – you can use a silicone spatula or your hand. The dough will be very wet and sticky – don’t worry! Scrape as much of the dough as you can from the sides of the bowl. Grease the sides of the bowl, cover with clingfilm and leave at room temperature to rise overnight, or in the fridge for up to 2 days.
  2. The next morning, line the base of a high-sided 20 x 32cm baking tin with nonstick baking paper and drizzle with 1 tbsp olive oil. Oil your hands, then scrape the puffy dough into the tin. Place both hands under the dough, pull up from the bottom and plop it back down a few times to stretch a little. Push it into the corners as much as you can, then cover with oiled clingfi lm and set aside for 1-2 hrs until it has risen to fill the tin.
  3. Preheat the oven to gas 7, 220°C, fan 200°C. Put the rosemary in a bowl of cold water for a few mins to soak. Drizzle the focaccia with 1 tbsp oil, then use your fingers to push the dough right into the corners. Working your way from the top to the bottom of the tin, press your fingers into the dough to make dimples.
  4. Dot the grapes and rosemary leaves around the dough, pressing them in slightly. Crumble over the cheese and nestle it in. Drizzle with another 2 tbsp olive oil, then scatter with sea salt and a good grind of black pepper. Bake for 25-30 mins until golden, crisp and risen. Leave to cool in the tin for 10 mins, then transfer to a wire rack and remove the baking paper. Best on the day it’s baked but will keep at room temperature for 2-3 days.

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