Coronation Grape & Rosemary Focaccia
This delightful version of Focaccia bread is a wonderful combo of savoury and sweet, with fresh bursts of rich, juicy flavour from Okanagan's own Coronation grapes—adding a unique twist to a classic bread. Perfectly paired with fresh rosemary, it’s a treat for your tastebuds in every bite.
Ingredients
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1 1/2 cups warm water
- 3 1/2 cups all-purpose flour
- 1 teaspoon sugar
- 1 1/2 teaspoons salt
- 1/4 cup olive oil (plus extra for drizzling)
- 1 tablespoon fresh rosemary, finely chopped
- 1 cup Coronation grapes, halved
- Coarse sea salt for sprinkling
Tip: Coronation grapes are typically seedless, but give them a quick check and remove any seeds if you spot them.
Directions
- Activate Yeast: Mix warm water and sugar in a bowl, then sprinkle yeast on top. Let it sit until foamy (about 5-10 minutes).
- Make Dough: In a large bowl, combine flour, salt, yeast mixture, and olive oil. Mix until a dough forms, then knead for 5-7 minutes until smooth.
- First Rise: Place the dough in an oiled bowl, cover, and let rise for 1-1.5 hours until doubled in size.
- Shape and Top: Punch down the dough and stretch it onto a greased baking sheet. Press grapes into the dough, sprinkle with rosemary, drizzle with olive oil, and sprinkle with coarse sea salt.
- Second Rise: Let the dough rise again for 20-30 minutes.
- Bake: Bake at 400°F (200°C) for 20-25 minutes until golden brown. Cool slightly before serving.
