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Sweet Grape and Rosemary Sourdough Foccacia

Zöes Sweet Grape and Rosemary Sourdough Focaccia

Ingredients: 300g white bakers flour 

90g whole wheat flour

8g salt 

300g water 

100g sourdough starter 

1 cup sweet red grapes 

Olive oil, Rosemary, Sea Salt to taste


Making the dough -Combine all ingredients in a large mixing bowl, mix with your hands until thoroughly combined. Cover with a damp cloth or plate and rest in a warm place for 30 minutes. 

Folding the bread

-Time for the first fold. Wet your hands slightly grab the outside edge of the dough and bring in to the centre of the dough, rotate your bowl 90 degrees and continue until the dough has been completely folded in on its self. Place a damp cloth back on the dough and rest again. Complete 4 sets of folds over a 2 hour period with a 30 minute rest in between each fold.

-Once all the folds are complete allow the dough to prove for 3 hours in a warm place with a damp towel covering it. 

Overnight Prove

-I like a round skillet or large cake tin to bake in but a square tray will work also. Pour the dough into your desired vessel and push down with fingertips till the dough is covering the whole surface of the tray. Cover with a damp towel or plate and place in the fridge overnight. This bulk slow prove will help develop a more complex sour flavour. 


-Take the dough out the fridge and leave at room temperature covered for 1.5-2 hours.

-Pre heat oven to 220c and place a small pan or tray in the bottom of the oven.

-Pour olive oil over the dough, using your fingertips push down in to the dough to touch the bottom of the tray creating indents on the surface, these are little channels for the oil to run down. Evenly distribute over the top grapes, rosemary and sprinkle with salt.

-Place the dough in the middle of the oven and pour a little boiling water into the tray previously place on the bottom of the oven, this will create humidity, allow to cook for 20 minutes. Turn temperature down to 190c and cook for a further 20 minutes or so.

-When golden brown and crunchy on the surface take the bread out of the oven and pour more olive oil over the surface, allow to sit in the tray for a further 5 minutes to absorb the oil. Take out of the tray and rest on a cooling rack. Serve hot or cold.





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