Fancy up your next Christmas gathering with this pretty focaccia. It can be eaten as it is which is a little sweet because of the grapes but I like to use it instead of crackers on a cheese board. It goes perfectly with soft cheeses like Brie or Camembert. It also adds a little wow factor than plain old crackers but it really is so easy to make!
When serving this with cheese, wait until it has completely cooled so that it's easier to slice then slice as thin as you can then into quarters or thirds to place on your cheese board.
This is sure to impress if you're meeting your parter's family for the first time or if you just want to show off a little. Anyone can buy crackers but this focaccia is something special!
- 5g dried yeast
- 300ml warm water
- 1 tbsp black strap molasses (Swap for honey if you don't have it. I like it for a sightly different flavour and the colour it gives)
- 1 tsp salt
- 150g rye flour
- 350g white bakers flour
- Extra virgin olive oil
- A small bunch of black/purple grapes
- Lightly whisk the yeast and water together then leave for a few minutes. I do this bit then measure out my flour while I'm waiting
- Whisk in the black strap molasses
- Start adding your flour a little bit at a time and mix into the water
- Add in the salt with the last bit of flour
- When you can't mix it anymore start kneading it together with your hands
- Gently tip out onto a clean bench and knead until the dough becomes smooth and soft (5-10 minutes). You will need to add a little more flour to your bench as you go so that it doesn't stick
- When the dough is smooth, put it back into the mixing bowl with a tea towel over the top and leave on your bench until it doubles in size. The time it takes will depend on the temperature of your kitchen so somewhere between 1-1 1/2 hours
- Pour in a generous amount of oil into the baking tray that you will be baking your focaccia in and spread it around so that the whole bottom and sides are covered with a little extra in the corners
- Once the dough has doubled in size gently punch down the dough to remove the air and transfer the dough to your baking tray. With the tips of your fingers push them into the dough and spread out the dough to cover your tray. Press the grapes into the holes that your fingers have made evenly over the focaccia
- Drizzle over a little more olive oil then place your tea towel on top again and leave it to double in size again.This time it shouldn't take as long so maybe 30-60 minutes
- Preheat your oven to 200° C
- Once the focaccia has doubled in size again, gently press down the grapes if they've popped out a little then bake in the oven for 15-20 minutes or until the focaccia has turned golden on top. The time will depend on how big or small your baking tray is.
- Transfer to a cooling wire (check that it's also golden & crispy on the bottom) and allow to cool
Ps- I also like to make this with rosemary but I totally forgot to add it this time. It was still really yummy! If using rosemary, sprinkle over when you add the grapes