No-knead Grape & Rosemary Focaccia For Easter Day 2024
This simple bread requires no kneading. The lengthy rise lets gluten grow organically and the sticky, moist dough creates focaccia's air bubbles. Serve warm with creamy goat's cheese.
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Ingredient
– 400g strong white bread flour– 1 tsp fast-action dried yeast– 4 tbsp olive oil, plus extra for greasing– 1 tbsp flaky sea salt– 200g red grape– 10 rosemary sprigs, roughly chopped– Goat's cheese, to serve (optional)
Ingredient
Place flour, yeast, 1 tbsp olive oil, and 1 tsp salt in a large bowl. Add 250ml warm water and stir with a wooden spoon to produce a sticky dough. Cover with cling film and refrigerate for 10–24 hours.
Step 1
Step 1
Instructions
Warm the oven up to 180C/160C fan/gas 4. In a baking pan, toss the grapes with 1 tablespoon of olive oil. Put it in the oven for 20 minutes or until it shrinks, then take it out and let it cool.
Step 2
Step 2
When the dough doubles and bubbles, remove from fridge and let sit at room temperature for 1 hour. Oil a 23cm square roasting tin and scrape dough in. Fold the dough like an envelope with oily hands.
Step 3
Step 3
Flip the tin so the folds are beneath after repeating to make a square. Sprinkle rosemary, grapes, and remaining salt over and sprinkle 2 tbsp oil.
Step 4
Step 4
Make dimples in the dough with your fingertips, press in toppings, and distribute to the corners.
Step 5
Step 5
Leave covered with cling film to rise for 1 hour or until almost doubled. At least 20 minutes before baking the bread, preheat oven to 220C/200C fan/gas 7.
Step 6
Step 6
Uncover the dough, drizzle with remaining oil, and bake on middle shelf for 30 minutes until golden brown. Cool in the tin for 10 minutes before transferring to a wire rack or eating warm.