Grape and Rosemary Focaccia
Inspired by techniques from NYT Cooking.
A lightly sweet cornmeal focaccia with juicy grapes pressed into the top and a drizzle of rosemary oil.
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Method
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Equipment
- large bowl
- spatula or wooden spoon
- cling film or a clean tea towel
- 23 x 33 cm metal baking tin
- wire rack
- probe thermometer (optional)
- small saucepan
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 242 kcal |
| Protein | 5.6 g |
| Carbohydrate | 39.5 g |
| of which sugars | 7.9 g |
| of which free sugars | 3.1 g |
| Fat | 7 g |
| of which saturates | 0.9 g |
| Fibre | 1.6 g |
| Salt | 0.86 g |
Protein per 100 kcal
2.3 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 12 servings
Dough
- 450 g strong white bread flour
- 50 g fine cornmeal (polenta)
- 7 g instant (fast-action) dried yeast
- 25 g caster sugar
- 9 g fine sea salt about 1½ tsp
- 370 ml water lukewarm, about 38 °C
Rosemary oil
- 4 tbsp extra-virgin olive oil
- 1 tbsp fresh rosemary needles, chopped
Topping
- 350 g seedless red or black grapes, halved if large
- 30 g pine nuts optional
- 12 g granulated or demerara sugar about 1 tbsp
- ½ tsp flaky sea salt
- 1
Rosemary oil. Warm the 4 tbsp oil with the chopped rosemary over the lowest heat for 3-4 min, until it smells fragrant, then let it cool.
- 2
Dough. Combine the flour, cornmeal, yeast and 25 g sugar, add the warm water, 1 tbsp of the rosemary oil and the salt and mix into a soft, sticky mass. The cornmeal gives a sunny colour and a faint crunch.
- 3
Folds. Leave 15 min, then fold the dough over itself every 30 min, four times, until smooth and airy.
- 4
Tin. Brush the tin with 2 tbsp of the rosemary oil, add the dough and coax it to the edges. Cover and leave about 1 h, until puffy.
- 5
Top. Heat the oven to 200 °C (180 °C fan). Dimple the dough, push the grapes into it so they sit half-buried, scatter the pine nuts if using, then the sugar and flaky salt, and spoon over the remaining rosemary oil.
- 6
Bake. Bake 30-35 min, until deep golden and the grapes have slumped and bubbled; the centre reads about 96 °C. The longer, cooler bake lets the juicy fruit cook without the sugar burning. Cool 20 min before cutting.
Storage
Eat within 1 day at room temperature, or keep in the fridge for up to 3 days and warm at 180 °C for 5 min. Not ideal for freezing because the grapes go soft. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
