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Red grape and rosemary focaccia
Don't be scared of making bread! This red grape and rosemary focaccia is super easy to make and really kid friendly- both for eating and making.
5
from 1 vote
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Course:
baking
Cuisine:
Modern Australian
Prep Time:
12
minutes
minutes
Cook Time:
30
minutes
minutes
1
hour
hour
5
minutes
minutes
Total Time:
1
hour
hour
47
minutes
minutes
Servings:
16
slices
Calories:
391
kcal
Author:
Kylie
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Ingredients
Dough
▢
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
Topping
▢
1 ½
tablespoons
fresh rosemary leaves
▢
1
teaspoon
salt flakes
▢
20
red grapes
halved
▢
2
tbsps
olive oil
Instructions
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.
Nutritional Information
Serving:
1
cup
|
Calories:
391
kcal
|
Carbohydrates:
84.7
g
|
Protein:
7.3
g
|
Fat:
4.5
g
|
Saturated Fat:
0.7
g
|
Polyunsaturated Fat:
3.3
g
|
Sodium:
395.2
mg
|
Fiber:
3.8
g
|
Sugar:
39.8
g
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