Focaccia is a snack itself, as it contains oil and herbs. Imagine how tasty a focaccia with grapes could be
ingredients for a 500 g focaccia (total cost about 1,5 Euro with organic flours)
- 125 g flour from hard wheat
- 125 g flour from soft wheat
- 200 ml mineral water
- 5 g salt
- 2 g dried yeast
- 10 g sugar
- 30 ml EV olive oil
- a fresh rosemary sprig
- multicolour grapes
- coarse salt
I consider focaccia the tastiest among all breads. The addition of olive oil, herbs and coarse salt turns focaccias to a complete meal, it is maybe the only bread than can be eaten without anything else !!!!
In Italy, there are many types of focaccie. We find the plain, moist and delicious Genovese one, the Barese with small tomatoes and fresh herbs, the schiacciata, a thick focaccia from Tuscany, the crescia, an alternative from Marche. Today, I present you a focaccia with grapes that can be eaten plain or as a part of a more complicated snack or sandwich.
We start by sifting the flours and stirring them with the yeast and the sugar. We add the water and the salt and we start kneading the dough by hand, or even better we put all the ingredients to a mixer bowl.
We knead in the stand mixer fitted with the hook attachment for 5 minutes in low speed and 5 more in medium. We add the oil and we knead for one more minute. We cover the bowl with film and we wait for 30 to 45 minutes, depending on the room temperature and having in mind that, ideally, this should be around 23 Celsius degrees.
After the first quick half-hour rising, we spread the dough in a baking sheet covered with parchment paper and very well oiled. The amount of the dough for each baking sheet can be found by multiplying the length by the width and then dividing by 2.4. So, for a common baking tray 40 cm X 30 cm = 1,200 / 2.4 = 500 grams of dough.
We flatten the dough by hand, trying to cover the largest possible part of the sheet. We sprinkle a little flour on its surface so that it does not stick and we leave it to mature for 3 hours, covered by a damp cloth.
After this time, we dip our fingers in flour and we make “holes” in the dough. We also add over the dough the grapes, pressing them slightly to submerge them a bit in the dough and the rosemary sprig. We cover with a cloth and let it rest for 40 minutes.
Meanwhile, we preheat the oven to 250 C degrees, we drizzle the focaccia with oil and sprinkle with the coarse salt.
We bake for 6 to 10 minutes, depending on the oven, the ingredients and our taste. I do not let my focaccia bake for more than 6 minutes.
We wait for it to cool completely and we eat it immediately or we store it in an airtight package for a few hours. Focaccia must be eaten the same day.