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
500 g strong white bread flour
7 g sachet fast-action dried yeast
100 ml extra virgin olive oil, plus extra to grease
150 g soft goat’s cheese
150 g seedless red grapes
2 rosemary sprigs, leaves picked
1 tsp. 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.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
