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No-knead grape & rosemary focaccia

With this easy bread, there's no need to knead. The slow rise allows the gluten to develop naturally and the sticky, wet dough helps produce focaccia's characteristic air bubbles -  great served warm with soft goat's cheese

  • Prep: 10 mins
    Cook: 1 hrs
    plus rising and 10 hrs proving
  • Serves 10
  • Easy
  • Serves 10
  • Easy
  • Calories 203
  • Carbohydrates 33
  • Saturated Fat 1
  • Sugar 3
  • Protein 5
  • Fat 5
  • Fibre 2
  • Salt 1.5

Nutrition per serving

  • Calories 203
  • Carbohydrates 33
  • Saturated Fat 1
  • Sugar 3
  • Protein 5
  • Fat 5
  • Fibre 2
  • Salt 1.5

Ingredients

  • 400g strong white bread flour
  • 1 tsp fast-action dried yeast
  • 4 tbsp olive oil, plus extra for greasing
  • 1 tbsp flaky sea salt
  • 200g red grapes
  • 10 rosemary sprigs, roughly chopped
  • goat's cheese, to serve (optional)

Method

  1. Tip the flour, yeast, 1 tbsp olive oil and 1 tsp salt into a large bowl. Add 250ml warm water and mix with a wooden spoon to make a sticky dough. Cover with cling film and put in the fridge for at least 10 hrs, or up to 24 hrs.

  2. Heat oven to 180C/160C fan/gas 4. Toss the grapes in 1 tbsp olive oil in a roasting tin. Bake for 20 mins or until shriveled, then set aside to cool.

  3. When the dough has doubled in size and is bubbly, remove from the fridge and leave at room temperature for 1 hr. Oil a 23cm square roasting tin and scrape the dough in. Oil your hands, then fold the dough in on itself like an envelope. Turn the tin and repeat to create a square shape, then flip so that the folds are underneath. Scatter the rosemary, grapes and remaining salt over and drizzle with 2 tbsp oil. Use your fingertips to create dimples in the dough, pressing in the toppings and spreading the dough to the corners. Cover with cling film and leave to rise for 1 hr or until almost doubled in size. Heat oven to 220C/200C fan/gas 7 at least 20 mins before you cook the bread.

  4. Uncover the dough, drizzle with the remaining oil and bake on the middle shelf for 30 mins until golden brown. Cool for 10 mins in the tin before transferring to a wire rack, or eat warm.

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