Sourdough Focaccia With Grapes and Rosemary
Golden, airy Sourdough Focaccia With Grapes and Rosemary brings together sweet, jammy fruit and savoury olive oil in the most irresistible way. This sourdough grape focaccia has a crisp crust, soft interior and bursts of sweet grapes tucked into every dimple. It’s one of those bakes that feels a little bit special, yet comes together with simple ingredients and a bit of patience.
Ingredients
- 110 g active sourdough starter 100% hydration
- 260 g strong bread flour with at least 12% protein content
- 180 g water
- 5 g salt
- 5 g granulated sugar
- 25 ml olive oil
Topping:
- 200 g red grapes
- 3-4 rosemary sprigs leaves stripped, stalks discarded
- a drizzle of olive oil
- 1 teaspoon granulated sugar
- a pinch of flaky sea salt
Instructions
DAY 1:
- First thing in the morning, feed your sourdough starter and leave it in a warm spot to at least double in volume. We typically feed our starter in a ratio of 1 part starter: 1 part water: 1 part flour, and it doubles (or even triples) within 4 hours. If it doesn't, head to our article - My Sourdough Starter Isn't Doubling Within 4 Hours.
Fermentolyse and Mixing The Dough
- In the bowl of a stand mixer, combine flour, water, and active sourdough starter. Mix the dough in a stand mixer fitted with a dough hook attachment for a few minutes on low speed, until the flour is hydrated. Cover the bowl with a damp tea towel and leave the dough to fermentolyse (a type of sourdough autolyse where sourdough starter is added too) for an hour.
- After an hour, scatter the salt and sugar on top of the dough. Drizzle the olive oil all over, and using your hands, squish the salt and oil into the dough, aiming to distribute it evenly.
- TIP: Don't be tempted to just mix the oil in by running the stand mixer - the dough will split, separated by oil layers.
- Once incorporated, run your mixer on medium speed for 10-12 minutes, until you have a very smooth and elastic dough. It will be wet, but should start gathering around the dough hook attachment.
Coil Folds, Bulk Fermentation, Cold Retardation
- Scoop the dough into a lightly oiled bowl (we like to use a heavy shallow dish - it helps with coil folds later). Cover the dough with a damp tea towel or cling film (plastic wrap) and leave it in a warm spot for 30 minutes.
- Over the next 3 hours, at 30-minute intervals, perform a set of coil folds, using wet hands.
- After all 6 sets of coil folds are completed, cover the dough and let it finish its bulk fermentation undisturbed for 1.5-3 hours, depending on the temperature of your kitchen.
- Place the dough in the refrigerator for 8-24 hours (or simply overnight).
DAY 2:
- The next day, line a baking tray (approx 9x9 inch - 23x23cm) with parchment paper or simply brush it with olive oil if you're sure it's non-stick.
Second Rise
- Take the dough out of the fridge and very carefully transfer it into the prepared baking tray, trying not to deflate it too much. Stretch it out into the corners of the baking dish.
- Cover it again and leave it in a warm spot to proof for another 1-2 hours. It will increase in volume, puff up and have very noticeable blisters across the surface.
Topping and Baking
- Preheat the oven to 200°C (400°F).
- Finely chop ⅔ of the rosemary leaves, keep the rest whole for decorating.
- Drizzle olive oil all over the surface of your sourdough focaccia. Then scatter the finely chopped rosemary all over.
- Oil your fingers and dimple the dough, pressing deep down to the base of the pan squishing the rosemary into the dough.
- Press whole grapes into the dimples. Sprinkle a little sugar on each of the grapes. Finally, arrange the remaining leaves on top of the focaccia and sprinkle the sea salt all over.
- Bake the focaccia for 20-25 minutes. Cool it for at least 20 minutes before slicing. Best enjoyed slightly warm or at room temperature on the day it is baked.
Nutrition
Calories: 157kcalCarbohydrates: 28gProtein: 4gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 218mgPotassium: 72mgFiber: 1gSugar: 5gVitamin A: 16IUVitamin C: 1mgCalcium: 8mgIron: 0.4mg
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