Recipe by Georgia East
Make the dough for this pillowy no-knead bread a day in advance. Once the waiting period for the dough to prove is over, the focaccia only takes 20 minutes from oven to table. The addition of red grapes lend their sweetness to the focaccia, making it pair beautifully with La Motte Vin de Joie Rosé.
Prep time: 30 mins plus overnight proving /Cook time: 20 mins /Serves: 4-6
- 420ml warm water
- 4g (1 teaspoon) instant yeast
- 5g (1 teaspoon) honey
- 15ml (1 tablespoon) olive oil
- 10g (2 teaspoons) fine sea salt
- 500g white bread flour
- 200g red grapes, washed and rubbed with olive oil
- 8-10 sprigs of rosemary, rubbed with olive oil
- 4-6 sprigs of sage, rubbed with olive oil
- Flaky sea salt
Mix the yeast, honey, olive oil and salt into the warm water and add the flour. Mix until the flour is thoroughly hydrated. Scrape down the bowl and cover for 10 minutes in a warm place.
Using wet hands, stretch and pull the dough, folding it in over itself. Cover for another 10 minutes before repeating the stretching process. This builds structure in the dough.
Place dough smooth-side up and rub with olive oil. Cover with cling wrap and refrigerate overnight.
Line a 23x33cm metal baking sheet with oiled paper. Pour in 2-3 tablespoons of olive oil into the base of the tray. With oiled hands, fold the dough into a burrito-like shape, slide lengthways in the tray and flip so that its smooth-side up.
Cover and proof for 2 hours. If it hasn’t spread over the baking sheet then assist it using oiled hands. Drizzle with olive oil and use fingers to dimple the bread.
Press the oiled grapes and herbs into and around the dimples, and sprinkle over some flaky sea salt.
Bake the focaccia at 220C on the lowest rack for 18-20 minutes or until golden brown. Slice and serve immediately.