Grape Focaccia

 

Prep and Cooking: 1 hour 35 minutes
Serves: 1 Loaf

Ingredients: 

For the focaccia: 

  • 370ml water
  • warm 80ml olive oil
  • 2 tsp salt
  • 500g white flour
  • 7g dried yeast
  • 90g red grapes, halved
  • 2 tbsp caster sugar 


For the topping:

  • 100g Dolcelatte or other blue cheese
  • 20g pine nuts
  • 45g walnut halves
  • 2 tbsp olive oil
  • 80g red grapes
  • whole Sprigs of rosemary, as needed
  • 1/4 tsp ground black pepper

Product to use: Kenwood Stand Mixer

 

Method: 

  • Grease a large baking tray with olive oil generously.
  • Fit the Chef Patissier XL with the heat shield and dough tool.
  • Attach the Easy Warm bowl to the machine, then add the water, oil, salt, flour and yeast.
  • Select the 'Dough Kneading' pre-set and press the dial to start. Alternatively, set the mixer to speed min for 1 minute and increase to speed 1 for 4 minutes. The dough will be wet. It does not come together into a ball after kneading.
  • Remove the dough tool.
  • Select the 'dough proving' pre-set or (if you don't work with the Chef Patissier XL) leave for 1 hour until doubled in size.
  • Scrape the dough onto the prepared baking tray (we recommend using a spatula or dough scraper because the dough is wet).
  • Gently stretch the dough out so it covers the base of the tray, and add the red grapes and caster sugar onto one half of the dough.
  • Fold the other half of the dough over the top to cover the grapes in the middle. Gently stretch the dough out to cover the base of the tray again.
  • Cover the dough and leave it to prove in a warm place for 30 minutes.
  • Remove the Easy Warm bowl and attach the mixer bowl to the machine.
  • Fit the K-Beater to the machine and add the dolcelatte, pine nuts and walnuts.
  • Mix on speed 1 for 20 seconds until combined. Remove the bowl from the machine and set it aside.
  • Preheat the oven to 220°C.
  • Drizzle the olive oil over the proofed dough, then using your fingertips, press indents all over the dough.
  • Crumble the dolcelatte and walnut mixture evenly on top and scatter the grapes, rosemary and black pepper.
  • Bake at 220°C for 10 minutes, then reduce the temperature to 190°C and bake for 20 minutes or until golden brown.
  • Remove from the oven and let cool in the baking tray slightly.
  • Serve warm