This red grape and rosemary focaccia is sponsored by Australian Grapes.
Making focaccia with the kids is such fun! This red grape and rosemary focaccia is even more kidfriendly than a plain focaccia as it’s got their favourite fruit- grapes – in it!
Have you made bread with your kids? It’s a great activity and helps kids to understand the way food gets made. If you don’t use the mixer, it’s a great arm workout for the kids too. If you like the idea of making bread but want and even easier option, try out these 3 ingredients flatbreads!
Sweet (the grapes), salty (the salt) and herby (the rosemary) are a marriage made in heaven. You can serve this plain, with dips or even slice through the middle and fill! It’s perfect with autumn soups.
I used a 30 cm round pizza tray for this, that I lined with baking paper, which I rarely use otherwise. The trick is to scrunch the baking paper and wet it before lining the pizza tray with it.
Grapes and rosemary are really brilliant together. They remind me of my travels around Europe as the two things seem to both grow in the same places and their flavours really compliment each other.
See the colour of those grapes? That’s the beauty of eating what’s in season. Their colour, texture and crunch are exceptional during their season! Now why did I use red grapes? Firstly, the colour- they look really pretty in the focaccia. And secondly, their sweetness. They really add a lot to the flavour of the focaccia.
If you don’t think you’ll eat the whole focaccia in one sitting, it can be wrapped in cling film and placed in an airtight container for 24 hours, or section it, wrap it and freeze. It does make for delicious toast of a morning!
- 1.5 cups lukewarm water warm water
- 2 teaspoons 7g dried yeast
- 2 teaspoons raw sugar
- 2 tablespoons olive oil
- 600 g 4 cups 00 flour
- 1 teaspoons sea salt flakes
- 1 1/2 tablespoons fresh rosemary leaves
- 1 teaspoon salt flakes
- 20 red grapes, halved
- 2 tbsps olive oil
- Combine the water, yeast, sugar and 2 olive oil in a jug. Whisk to combine and set aside for 5 minutes or until frothy.
- Place flour and half of the sea salt in a bowl.
- Mix with a wooden spoon until combined then knead for 10 minutes until smooth and elastic. OR using a mixer with a dough hook, knead for 5 minutes
- Lightly oil a container and set the dough aside for 45 minutes (covered with cling film) to rise.
- Preheat oven to 200°C.
- Lightly grease a round pizza pan with olive oil.
- Punch down the dough and then knead for 2 minutes until elastic.
- Press into the pan and set aside for another 20 minutes or until it has doubled in size.
- Brush the dough with olive oil and sprinkle with sea salt.
- Make indentations with your thumb and press the rosemary into the indentations.
- Press the grapes into the dough.
- Bake for 30 minutes or until the foccaccia is golden and sounds hollow when tapped.
Serving Size:1 cup
Amount Per Serving: Calories: 391 Total Fat: 4.5g Saturated Fat: 0.7g Trans Fat: 0g Unsaturated Fat: 3.3g Cholesterol: 0mg Sodium: 395.2mg Carbohydrates: 84.7g Fiber: 3.8g Sugar: 39.8g Protein: 7.3g