This distinctive Focaccia recipe stands out for its sweetness rather than its saltiness. It's a simple bread to prepare and complements a diverse range of both sweet and savoury dishes.
Prep Time 30 Minutes
Serves 6
Cook Time 30 Minutes
Difficulty Easy
Ingredients
- 355 ml (1 ½ cups) warm water
- 120 ml (½ cup) sweet wine (e.g., Passito)
- 1 packet of dry yeast
- 60 ml (¼ cup) Nudo Extra Virgin Olive Oil
- 480 g (4 cups) unbleached flour
- 60 ml (4 tablespoons) Nudo Extra Virgin Olive Oil (for Focaccia topping)
- 60 g (¼ cup) granulated sugar
- 2 handfuls of seedless black or red grapes
Method
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Preheat the oven to 220 degrees Celsius or Gas Mark 7.
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For the focaccia dough, combine water and sweet wine in a bowl. Stir gently and add the yeast. After 5 minutes, incorporate the Extra Virgin Olive Oil.
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If using a food mixer, attach the dough hook. Slowly add the yeast mixture to the flour at a low speed. Increase the speed gradually until you achieve a smooth, moist, and slightly sticky dough that doesn't cling to the bowl or hook. Alternatively, on a dry wooden board, create a well in the flour and slowly add the yeast mixture, kneading by hand until it forms a firm yet moist dough.
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Coat a large bowl with oil, transfer the dough, cover with a moist tea towel, and let it rise for about 30 minutes in a warm place or until it doubles in size.
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Oil a baking sheet and spread the dough using your hands to cover the surface. As this is a rustic bread, it doesn't need to be overly neat.
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Press down on the dough with your fingers to create a random pattern of wells, being careful not to puncture through.
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Cover and let the dough rest for another 30 minutes in a warm place until it doubles in size again.
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Before baking, top the dough with 4 tablespoons of Extra Virgin Olive Oil, ensuring it covers the entire surface and seeps into the wells. Sprinkle sugar over the oily dough, press some grapes into the dough, and generously scatter rosemary leaves on top.
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Bake for 30–35 minutes or until it turns golden brown.
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Serve with fresh Extra Virgin Olive Oil or dip into Nudo Rosmarino oil.