Grapes, hazelnuts, dill and lemon a top a cheesy garlic focaccia. Salty, oily and topped with all of our favourite things? It’s a yes from us!
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- 350 g strong white flour, plus extra to dust
- 7 g sachet fast action dried yeast
- 60 ml extra virgin olive oil, plus extra to grease
- 50 g butter, softened
- 3 garlic cloves, crushed
- 60 g taleggio, roughly torn
For the gremolata
- 125 g seedless green grapes, finely chopped
- 25 g hazelnuts, toasted and roughly chopped
- Small handful dill, fronds picked and roughly chopped
- 2 Tbsp. extra virgin olive oil
- Finely grated zest 1 lemon
- Step 1In a freestanding mixer fitted with a dough hook, mix the flour, yeast and 1/2tsp fine salt. Add 60ml oil and 200ml tepid water, and knead for 5min on medium speed, until the dough is elastic and soft. Alternatively, put the dry ingredients in a large bowl, then stir in the wet ingredients to make a rough dough. Tip out on to an oiled work surface and knead for 10min until smooth and elastic, then return to the bowl.
- Step 2Cover bowl with a clean tea towel and leave to rise in a warm place for 11/2hr, or until doubled in size.
- Step 3Grease a 20 x 30cm roasting tin. Scrape the dough into the tin. Stretch with oiled fingers to cover the base, into the corners. Cover with a clean tea towel and leave to rise in a warm place for 30min.
- Step 4Preheat oven to 220°C (200°C fan) mark 7. In a bowl, mix the butter and garlic. With oiled fingers, poke dimples into the dough. Dot over the garlic butter and taleggio. Bake for 25min, until golden.
- Step 5Meanwhile, in a medium bowl, mix all the gremolata ingredients together with some seasoning. Chill until needed.
- Step 6Carefully remove the focaccia from the tin and cool completely on a wire rack. Spoon over the gremolata and serve.
GET AHEAD:
Store the focaccia (without the gremolata) in an airtight container at room temperature for up to 24hr (it will soften slightly). Cover and chill gremolata separately. Complete recipe to serve.
Per serving:
- Calories: 235
- Protein: 5g
- Total fat: 13g
- Saturates: 4g
- Carbs: 24g
- Total sugars: 2g
- Fibre: 1g
Grace is Good Housekeeping’s Former Senior Cookery Writer, serving up delicious food and drink content. Grace was trained at Leiths Cookery School and worked as a chef in some of London’s most exciting restaurants before starting at Good Housekeeping. When she isn’t eating and drinking her way through London's restaurants, you’ll find her attending music gigs and binge-watching the newest TV shows.
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
