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Ingredients

Serves:
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all-purpose flour 500 g
quick-acting dry yeast 5 g
sugar 10 g
water 300 ml
sea salt 1 tsp
italian herbs oregano, basil, garlic, onions 2 tbsp
black grape pitted 200 g
Feta cheese 50 g
walnut 50 g
honey 1 tbsp
olive oil Extra virgin

Nutritional information

cal
204,4
prot
5,83
fat
4,47
carbs
35,52
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Grapes focaccia

Grapes focaccia

Ingredients

  • 500 g all-purpose flour
  • 5 g quick-acting dry yeast
  • 10 g sugar
  • 300 ml water
  • 1 tsp sea salt
  • 2 tbsp italian herbs
    oregano, basil, garlic, onions
  • 200 g black grape
    pitted
  • 50 g Feta cheese
  • 50 g walnut
  • 1 tbsp honey
  • olive oil
    Extra virgin

Ciao, Italia! This Italian focaccia with a unique twist will appeal to all bread lovers. The smell of herbs, the crunch of nuts, slightly salty and tender taste of feta with the sweetness of the grapes creates a whole variety of tastes in this delicious dish. A nice smelling bread with a crunchy finish is an ideal will compliment any lunch or dinner table. Try it and you’ll love it!


All author's recipes

Margarita Mareeva

Recipe author

She lives in Moscow. For several years she lived in St. Petersburg, where she found her love for food photography. A passionate lover of confectionery and baking skills. Margarita likes new bright tastes, but she never ceases to admire the classics. She dreams of a round-the-world gastronomic journey, but while sharing her achievements and recipes in his culinary blog.

Steps

1
Done

Step 1

Sift flour into a large bowl and make a hole in the middle. Mix yeast and sugar in 150 ml water, pour it in the hole and add a level teaspoon of sea salt.
2
Done

Step 2

Start kneading the dough, gradually adding the remaining water, collecting the flour from the sides and gathering it to the centre. Once lour is all put together, add the rest of the water and work the dough through to get a homogenous consistency.
3
Done

Step 3

Having sprinkled the working surface and your hands with some flour, keep working with the dough for 3-5 minutes, stretching and pulling until it becomes elastic and easy to bend. Form a thick circle out of the dough, put it into a bowl powdered with a bit of flour, cover with a towel and leave to rest for at least an hour. The dough should increase twice in volume. After the dough has risen, hit it a couple of times lightly to let the air out, then work the dough again for 2 minutes.
4
Done

Step 4

Place a sheet of baking paper on the baking tray of 30x40 cm. Roll out the dough or stretch it out to the size of the sheet, place it carefully on the paper and slightly fold them on the sides. Prick the dough in several places using a fork, sprinkle with the Italian herbs generously.
5
Done

Step 5

Wash grapes, chop nuts in big chunks and cut cheese in cubes. Put grapes, nuts and cheese on top of the dough, gently pushing on it so it stays securely on the dough. Drizzle slightly with olive oil, cover with a towel and let it rest for an hour in a warm place.
6
Done

Step 6

Heat the oven to 220 degrees Celsius. Press the dough lightly with fingers to let the air out, sprinkle with a pinch of salt, pepper, some herbs and drizzle again with some olive oil.
7
Done

Step 7

Bake the focaccia for 20-25 minutes until crispy and golden. 5 minutes prior to taking it out of the oven sprinkle some honey on top, and once it has cooled down cut it in pieces and served cooled.

8
Done

Step 8

Bon appetit!

Tips:

1. You may add other herbs and spices to the focaccia and they will all give different shades to the taste, so don’t be afraid to experiment.

2. To make the focaccia higher, use a baking tray of a smaller size. This way the dough will be initially higher when you’ll be laying it out on the tray.

3. You can also use different types of flour for the focaccia which may help you to get a new flavour every time you make it. Feta can be replaced with goat’s cheese in the same proportions, which will also compliment this bread really well.

Grapes focaccia

Ciao, Italia! This Italian focaccia with a unique twist will appeal to all bread lovers. The smell of herbs, the crunch of nuts, slightly salty and tender taste of feta with the sweetness of the grapes creates a whole variety of tastes in this delicious dish. A nice smelling bread with a crunchy finish is an ideal will compliment any lunch or dinner table. Try it and you’ll love it!

  • Автор рецепта:
  • После приготовления вы получите 12 slices
  • Время приготовления: 3 hours

Ингредиенты

  • 500 g all-purpose flour
  • 5 g quick-acting dry yeast
  • 10 g sugar
  • 300 ml water
  • 1 tsp sea salt
  • 2 tbsp italian herbs
  • 200 g black grape
  • 50 g Feta cheese
  • 50 g walnut
  • 1 tbsp honey
  • olive oil

Способ приготовления

  • Sift flour into a large bowl and make a hole in the middle. Mix yeast and sugar in 150 ml water, pour it in the hole and add a level teaspoon of sea salt.

  • Start kneading the dough, gradually adding the remaining water, collecting the flour from the sides and gathering it to the centre. Once lour is all put together, add the rest of the water and work the dough through to get a homogenous consistency.

  • Having sprinkled the working surface and your hands with some flour, keep working with the dough for 3-5 minutes, stretching and pulling until it becomes elastic and easy to bend. Form a thick circle out of the dough, put it into a bowl powdered with a bit of flour, cover with a towel and leave to rest for at least an hour. The dough should increase twice in volume. After the dough has risen, hit it a couple of times lightly to let the air out, then work the dough again for 2 minutes.

  • Place a sheet of baking paper on the baking tray of 30x40 cm. Roll out the dough or stretch it out to the size of the sheet, place it carefully on the paper and slightly fold them on the sides. Prick the dough in several places using a fork, sprinkle with the Italian herbs generously.

  • Wash grapes, chop nuts in big chunks and cut cheese in cubes. Put grapes, nuts and cheese on top of the dough, gently pushing on it so it stays securely on the dough. Drizzle slightly with olive oil, cover with a towel and let it rest for an hour in a warm place.

  • Heat the oven to 220 degrees Celsius. Press the dough lightly with fingers to let the air out, sprinkle with a pinch of salt, pepper, some herbs and drizzle again with some olive oil.

  • Bake the focaccia for 20-25 minutes until crispy and golden. 5 minutes prior to taking it out of the oven sprinkle some honey on top, and once it has cooled down cut it in pieces and served cooled.

  • Bon appetit!

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Vegan Chickpeas & Cranberry Salad
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Polenta with apples and plums
previous
Vegan Chickpeas & Cranberry Salad
next
Polenta with apples and plums

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