Grape Focaccia with Pecorino and Thyme

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Grape Focaccia with Pecorino and Thyme

Course: Breads
Prep Time: 1 hour 30 minutes
Cook Time: 20 minutes
Servings: 8
Author: CHEF MAY HENNEMAN
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!
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Ingredients

  • 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

Instructions

  • 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.