We’ve suggested using a freestanding mixer, as this dough is fairly sticky (this gives the bread its unique texture), but it can be achieved by hand. Grease your worksurface and hands with a little extra oil and knead for 10min, until dough its elastic and soft.
This wonderfully fluffy focaccia is studded with grapes, goat's cheese and rosemary. Perfect to serve at a special occasion such as a dinner party!
Plus rising and cooling
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Yields:
10 serving(s)
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Cal/Serv:
308
Ingredients
500g
strong white bread flour
7g
sachet fast-action dried yeast
100ml
extra virgin olive oil, plus extra to grease
150g
soft goat’s cheese
150g
seedless red grapes
2
rosemary sprigs, leaves picked
1tsp.
flaked sea salt
Directions
Step 1Mix flour, yeast and 1tsp fine salt in a freestanding mixer fitted with a dough hook. Add 75ml oil and 300ml tepid water and knead for 5min, until dough is elastic and soft (it will be fairly sticky). Cover bowl with clingfilm and leave to rise in a warm place for 1½hr, or until doubled in size.
Step 2Lightly grease a rough 20 x 25cm roasting tin with oil. Scrape dough into prepared tin and press into the corners with your fingers. Cover with greased clingfilm (oil-side down) and leave to rise in a warm place for 30min, until soft and pillowy.
Step 3Preheat oven to 220°C (200°C fan) mark 7. With oiled fingers, poke lots of vertical dimples into dough, pressing down to the bottom of the tin. Crumble over goat’s cheese and scatter over red grapes, rosemary leaves and flaked sea salt. Drizzle over remaining 25ml oil.
Step 4Bake for 25min, until golden brown. Carefully remove from tin and cool completely on wire rack before serving.
To store
Once cool, store in an airtight container at room temperature for up to 2 days.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
