Chef Michelle Theron and Ricardo Slawers from the Pierneef à La Motte bakery share a recipe for a delicious harvest-inspired focaccia – perfect for this time of year! A firm favourite of guests to the estate, this Italian-style flatbread is ideal on its own or when dipped into olive oil. Quite easy to make, it will be a real weekend treat to enjoy with an early morning cup of coffee or a lunchtime glass of wine.
Grape Focaccia Recipe
1,25 kg bread flour
40 g olive oil
80 g salt
90 g sugar
40 g yeast
920 g water
125 ml red wine
100 g white sugar or castor sugar
In a saucepan, combine red grapes, 100 g sugar and 125 ml red wine.
Cook until reduced and remove from the heat.
Gradually mix dry ingredients for Focaccia dough with water until the dough forms.
Cover the dough with a bread cloth and leave to proof in a warm area.
Fold the dough every 20 minutes and continue to do so for 2 hours.
Place dough in a greased tin.
Leave in a warm area for final proofing.
Cover with rosemary, salt and cooked grapes.
Bake for 20 – 25 minutes at 200 ˚C.