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Ingredients
Dough
- 350 ml warm water
- 100 ml extra virgin olive oil
- 500 g white bread flour
- 2 tsp salt
- 1 tsp sugar
- 2 tsp rosemary finely chopped
- 7 g dried active yeast
Extras
- 100 ml extra virgin olive oil
- 500 g red seedless grapes
- rosemary leaves
Instructions
- Make sure the blade is inserted into the bread pan. Place the dough ingredients into the bread pan starting with the warm water and olive oil, followed by the dry ingredients. Place the bread pan into the bread maker and close the lid.
- Place 1 tablespoon (20ml) of oil in a 25x35cm baking tray and use your fingers to grease the inside.
- When the machine beeps 8 times, take the bread pan out of machine and empty the dough into the prepared baking tin. Use your fingers to gently stretch and push the dough into the tin. Use floured fingers to prod the dough all over to make indents in the surface. Push the grapes into the dough, cover and leave to proof in a warm place for 30 min or until doubled in size.
- Whilst the dough proofs, preheat oven on 180°C Convection.
- Before baking, drizzle 2 tablespoons (40ml) of olive oil over the dough. Bake for 35 minutes.
- When the focaccia is done, remove from the oven and drizzle over the remaining 2 tablespoons (40ml) of olive oil. Allow to cool in the tin for 5 minutes before turning out onto a wire rack to cool.
- Sprinkle with rosemary leaves. Best enjoyed warm.
