Grape, Rosemary & Mozzarella Focaccia
An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes plus overnight proofing
Cooking time: 30 minutes
Serves: 12
- 750g/26ozs. bread flour (ideally high protein flour)
- 3 teaspoons instant dried yeast (If you are using a sourdough starter, please use 50g/1.7ozs during summer and 100g/3.5ozs during winter)
- 750ml/26flozs. lukewarm water
- 3 teaspoons fine salt
- 100ml/3.5flozs. extra virgin olive oil
- 250g/8.8ozs. seedless black grapes
- 220g/7.7ozs. cherry bocconcini
- 2 sprigs rosemary
- 2 teaspoons salt flakes
Note: this is an overnight focaccia recipe so start this recipe the night before you want to eat it. If you want a quick focaccia recipe use this one.
Step 1 - Whisk the flour and yeast together in a large bowl. Dissolve the salt in the water and add to the flour mixture. Stir until combined and then cover and rest at room temperature overnight for 12-18 hours.
Step 2 - The next morning line a 40x30cm or 16x12inch one inch deep baking tray with parchment and brush with half of the olive oil. Stir the dough and then scoop into the prepared tin. Rest for 5 minutes and then spread it out to the edges with an oiled palette knife or silicon spatula. Cover with a large tray and rest for 1 to 1.5 hours in a warm spot until it develops air bubbles.
Step 3 - Preheat oven to 220C/440F. Drizzle with oil and push down on the dough with your finger tips to create dimples. Top with grapes and halved cherry bocconcini and rosemary sprigs and sprinkle with salt flakes on top. Bake for 30 minutes and serve warm.