Autumn harvest grape focaccia! Its just what this rainy and dump autumnal Sydney day needs. This delicious dough is super easy to make thanks to the no-knead method. The only catch being that it needs a longer proving time for the dough to develop nicely. However, if the craving is too great, up the yeast quantity to 1 tablespoon and your dough will rise in a few hours. It will still taste lovely, but without that characteristic fermented flavour. Enjoy! xxx
4 cups of 00 or all purpose flour
tip of a teaspoon of dry yeast
1+1/2 cup of water at room temperature, plus a few tablespoons, as needed
2 teaspoons of salt flakes
1 tablespoon of extra-virgin olive oil (plus more for drizzling on top)
Seedless sultana grapes (or any red grape you love. Sultana grapes are smaller and sweeter)
2 tablespoons of vincotto or balsamic vinegar
1. Mix together, flour, yeast and most of the water and mix with a chopstick. Don’t add all the water at once as you may not need it all, it will depend on your flour. The texture you are looking for is a very soft dough. Add salt and oil and mix with a chopstick. Cover with plastic film and allow to rise for 10-12 hours or until more than doubled in size and very bubbly. In warmer climate this will take less.
2. Preheat your oven to 220 C, 430 F. Using olied hands, gently lift the dough (it will be sticky) out of the bowl and spread it onto an oiled oven tray (or one lined with baking paper). Drizzle with oil on top, create dimples with your fingers and season with salt flakes. Add the grapes and drizzle with vincotto or balsamic vinegar.
3. Bake for 25-20 minutes or until golden.
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