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Grape Focaccia

GRAPE FOCACCIA with PECORINO AND THYME

  • Author: CHEF MAY HENNEMAN
  • Total Time: 1 h 45 mins
  • Yield: 8 1x

Description

Bread that is meant to be torn and shared is our favorite- and this one will be torn into well before your meal begins!


Scale

Ingredients

  • ¾ cup lukewarm water (180 g)
  • 1 ¼ tsp (3.5 g) instant yeast
  • 1 ½ cups (180 g) all purpose flour
  • ½ cup spelt (65 g) flour
  • 1 ½ tsp kosher salt
  • 6 Tbsps (85 g) olive oil
  • 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

  1. 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.
  2. 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.
  3. Place dough in a bowl lightly coated with olive oil and cover.
  4. Let rise at room temperature until doubled, about 1 hour. Alternatively, you can let the dough rise in the refrigerator overnight.
  5. Preheat the oven to 425°F.
  6. Line a half sheet pan with parchment and coat with about 1 Tbsp of the olive oil.
  7. 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!
  8. Cover and let rise again until puffy, about another 30 minutes.
  9. Drizzle dough with remaining olive oil.
  10. Press grapes all over the surface, then sprinkle thyme and sea salt over all.
  11. Bake for about 20 minutes or until golden and puffed.
  12. Transfer to a rack and let cool for bit before cutting into small pieces.
  13. Top each piece with shaved pecorino.

Keywords: Focaccia