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Wine Soaked Grape Focaccia with Rosemary Butter
500 g strong white bread flour
10 g fast action dried yeast
1 tbsp caster sugar
10 g salt
130 ml olive oil
250 ml red wine
400 g red grapes
4 sprigs rosemary
2 tbsp flaked sea salt
250 g unsalted butter
75 ml double cream
- Tip the flour into a mixing bowl. Add the yeast and sugar to one side of the bowl and the salt to the other. Start to mix and pour in 350ml of water and 2 tbsp of the olive oil into the bowl until the dough feels soft but not sticky. Tip the dough out of the bowl and knead for 10-15 minutes until it comes away from the worksurface (you could also do this in a stand mixer).
- Place the dough in a bowl and cover with Cling Film. Prove in a warm place for about 90 minutes (or in the fridge overnight) until it has doubled in size.
- Put a medium saucepan over a high heat and pour in the wine. Add the grapes, bring the liquid to a simmer and cook for 5 minutes. Remove from the heat and leave to cool.
- Drain the grapes. Roll out the proved dough into an even but round shape about 5cm thick. Lay it onto a greased baking tray (25x35cm). Poke deep holes all over the bread (it’s ne to go right through the dough). Poke the soaked grapes and half of the rosemary leaves into the dough, pressing them down to the bottom, then allow to prove in a warm place for another 30 minutes. Preheat the oven to 200°C.
- Drizzle the remaining 100ml of olive oil all over the bread and into the holes. Scatter over 1 tbsp of the baked sea salt. Bake the rested dough in the oven for 30 minutes until golden, well risen and hollow sounding inside when tapped. Leave to cool.
- Strip the leaves off the remaining rosemary sprigs and nely chop them. Throw them into a mixing bowl with the butter, cream and enough of the sea salt to season to taste. Use an electric hand whisk to whip the butter then chill in the fridge.
- Tear or slice the bread into chunks and serve with a scoop of butter.
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