Grape Focaccia with Pecorino and Thyme
Bread that is meant to be torn and shared is our favorite – this one will be torn up and gone well before your meal begins!Print Recipe Pin Recipe
- ¾ cup lukewarm water 180 g
- 1 ¼ tsp instant yeast 3.5 g
- 1 ½ cups all purpose flour 180 g
- ½ cup spelt 65 g flour
- 1 ½ tsp kosher salt
- 6 Tbsps olive oil 85 g
- 1 cup red grapes halved if large
- 2 tsps thyme leaves
- 1 Tbsps coarse sugar
- 1 tsp Maldon or another flaky sea salt
- ¼ cup shaved pecorino or Parmesan
- In a large bowl, combine water, yeast, flours, kosher salt, and 2 Tbsps of the olive oil. Mix well with a wooden spoon until a shaggy dough forms.
- Turn out onto the counter and knead until dough is smooth and elastic. You can add a touch more flour if needed, but the dough should be a bit sticky.
- Place dough in a bowl lightly coated with olive oil and cover.
- Let rise at room temperature until doubled, about 1 hour. Alternatively, you can let the dough rise in the refrigerator overnight.
- Preheat the oven to 425°F.
- Line a half sheet pan with parchment and coat with about 1 Tbsp of the olive oil.
- Press dough into pan, coating your hands with olive oil to prevent sticking. Dimple and stretch with your fingertips, until the dough is in a rough circle or oval shape, about a ½ “ thick. Don’t worry, it won’t reach the edges of the pan!
- Cover and let rise again until puffy, about another 30 minutes.
- Drizzle dough with remaining olive oil.
- Press grapes all over the surface, then sprinkle thyme and sea salt over all.
- Bake for about 20 minutes or until golden and puffed.
- Transfer to a rack and let cool for bit before cutting into small pieces.
- Top each piece with shaved pecorino.