No-knead grape & rosemary focaccia

No-knead grape & rosemary focaccia

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(3 ratings)

Prep: 10 mins Cook: 1 hr plus rising and 10 hrs proving

Easy

Serves 8 - 10

With this easy bread, there's no need to knead. The slow rise allows the gluten to develop naturally and the sticky, wet dough helps produce focaccia's characteristic air bubbles -  great served warm with soft goat's cheese

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition: per serving (10)

  • kcal203
  • fat5g
  • saturates1g
  • carbs33g
  • sugars3g
  • fibre2g
  • protein5g
  • salt1.5g
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Ingredients

  • 400g strong white bread flour
  • 1 tsp fast-action dried yeast
  • 4 tbsp olive oil, plus extra for greasing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tbsp flaky sea salt
  • 200g red grapes
  • 10 rosemary sprigs, roughly chopped
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • goat's cheese, to serve (optional)

Method

  1. Tip the flour, yeast, 1 tbsp olive oil and 1 tsp salt into a large bowl. Add 250ml warm water and mix with a wooden spoon to make a sticky dough. Cover with cling film and put in the fridge for at least 10 hrs, or up to 24 hrs.

  2. Heat oven to 180C/160C fan/gas 4. Toss the grapes in 1 tbsp olive oil in a roasting tin. Bake for 20 mins or until shriveled, then set aside to cool.

  3. When the dough has doubled in size and is bubbly, remove from the fridge and leave at room temperature for 1 hr. Oil a 23cm square roasting tin and scrape the dough in. Oil your hands, then fold the dough in on itself like an envelope. Turn the tin and repeat to create a square shape, then flip so that the folds are underneath. Scatter the rosemary, grapes and remaining salt over and drizzle with 2 tbsp oil. Use your fingertips to create dimples in the dough, pressing in the toppings and spreading the dough to the corners. Cover with cling film and leave to rise for 1 hr or until almost doubled in size. Heat oven to 220C/200C fan/gas 7 at least 20 mins before you cook the bread.

  4. Uncover the dough, drizzle with the remaining oil and bake on the middle shelf for 30 mins until golden brown. Cool for 10 mins in the tin before transferring to a wire rack, or eat warm.

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Comments, questions and tips

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moniquemonique
30th Sep, 2017
5.05
LOVE the recipe! Super easy, turns out perfectly every time, minimal effort. We skip the grapes and just have rosemary and rock salt on top, serve with olive oil for dipping.
jaywalker's picture
jaywalker
28th Jul, 2017
5.05
Great recipie. I keep having to add more water/oil than stated though.
Lausau88
23rd Oct, 2016
5.05
Absolutely delicious and so easy to make. I swapped the grapes with green olives which worked well too.
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