Alto Estate Blend & RED GRAPE FOCACCIA
Alto Estate Blend & RED GRAPE FOCACCIA
Alto Team
Rated 5.0 stars by 1 users
Servings
8
Prep Time
2 hours 5 minutes
Cook Time
25 minutes
A great recipe for bread-making beginners, focaccia is easily prepared ahead of time and can be baked just before serving. This version uses red grapes and rosemary for a fragrantly sweet-savoury topping that pairs well with Italian prosciutto.
Ingredients
- 500g strong white bread flour, plus extra for dusting
- 10g instant yeast
- 1 teaspoon fine salt
- Extra virgin olive oil
- Sea salt flakes
- 2-3 sprigs of rosemary
- 10-20 red grapes, washed
- 8-10 slices of Italian prosciutto Â
Directions
- Add the flour into a large mixing bowl. Sprinkle the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together – this initial separation prevents the salt from killing the yeast.
- Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Flour your countertop and tip the dough onto it, scraping around the sides of the bowl. Knead for 5 minutes until your dough is soft and less sticky. Be careful not to overwork the dough at this stage. Put the dough into a clean bowl, cover with a tea towel and leave to prove in a warm spot for an hour until doubled in size.
- Drizzle a little olive oil into a shallow baking tin about 25 x 35cm in size. Tip the dough into the tin and stretch it to fill the base. Cover with a tea towel and leave to prove for another hour.
- Heat the oven to 200°C on the fan setting. Press your fingertips into the dough to make dimples. Combine 20ml olive oil with 20ml water and a generous pinch of salt flakes and brush over the bread. Push the red grapes into the dimples in the dough and sprinkle over the rosemary leaves.
- Bake the focaccia for 20 to 25 minutes or until lightly golden. Whilst the focaccia is still hot, tear over the prosciutto and drizzle over a little extra olive oil. Slice the bread into squares and serve warm with extra olive oil and aged balsamic vinegar.