Grape and Rosemary Focaccia
Our Grape & Rosemary Focaccia recipe is the perfect balance of sweet and salty. This Tuscan classic is easy when using the Panasonic SD-R2530 Automatic Bread Maker to knead and prove the dough. Created by Chef Shellie Froidevaux.
Ingredients
Dough
- 350 mlwarm water
- 100 mlextra virgin olive oil
- 500 gwhite bread flour
- 2 tspsalt
- 1 tspsugar
- 2 tsprosemary finely chopped
- 7 gdried active yeast
Extras
- 100 mlextra virgin olive oil
- 500 gred seedless grapes
- rosemary leaves
Steps
1) Make sure the blade is inserted into the bread pan. Place the dough ingredients into the bread pan starting with the warm water and olive oil, followed by the dry ingredients. Place the bread pan into the bread maker and close the lid.
3) Place 1 tablespoon (20ml) of oil in a 25x35cm baking tray and use your fingers to grease the inside.
4) When the machine beeps 8 times, take the bread pan out of machine and empty the dough into the prepared baking tin. Use your fingers to gently stretch and push the dough into the tin. Use floured fingers to prod the dough all over to make indents in the surface. Push the grapes into the dough, cover and leave to proof in a warm place for 30 min or until doubled in size.
5) Whilst the dough proofs, preheat oven on 180°C Convection.
6) Before baking, drizzle 2 tablespoons (40ml) of olive oil over the dough. Bake for 35 minutes.
7) When the focaccia is done, remove from the oven and drizzle over the remaining 2 tablespoons (40ml) of olive oil. Allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool.
8) Sprinkle with rosemary leaves. Best enjoyed warm.
