Goat’s Cheese, Rosemary and Red Grape Focaccia

Name: Goat’s Cheese, Rosemary and Red Grape Focaccia
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 10 serving(s)
Ingredients: 500 g strong white bread flour; 7 g sachet fast-action dried yeast; 100 mL extra virgin olive oil, plus extra to grease; 150 g soft goat’s cheese; 150 g seedless red grapes; 2 rosemary sprigs, leaves picked; 1 tsp. flaked sea salt

We’ve suggested using a freestanding mixer, as this dough is fairly sticky (this gives the bread its unique texture), but it can be achieved by hand. Grease your worksurface and hands with a little extra oil and knead for 10min, until dough its elastic and soft.

By The Good Housekeeping Cookery TeamPublished: 29 April 2021

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goat’s cheese, rosemary and red grape focaccia

This wonderfully fluffy focaccia is studded with grapes, goat's cheese and rosemary. Perfect to serve at a special occasion such as a dinner party!

Plus rising and cooling

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Yields:

10 serving(s)

Prep Time:

15 mins

Cook Time:

25 mins

Total Time:

40 mins

Cal/Serv:

308

Ingredients

500 g
strong white bread flour
7 g
sachet fast-action dried yeast
100 ml
extra virgin olive oil, plus extra to grease
150 g
soft goat’s cheese
150 g
seedless red grapes
2
rosemary sprigs, leaves picked
1 tsp.
flaked sea salt

Directions

1. Step 1Mix flour, yeast and 1tsp fine salt in a freestanding mixer fitted with a dough hook. Add 75ml oil and 300ml tepid water and knead for 5min, until dough is elastic and soft (it will be fairly sticky). Cover bowl with clingfilm and leave to rise in a warm place for 1½hr, or until doubled in size.
2. Step 2Lightly grease a rough 20 x 25cm roasting tin with oil. Scrape dough into prepared tin and press into the corners with your fingers. Cover with greased clingfilm (oil-side down) and leave to rise in a warm place for 30min, until soft and pillowy.
3. Step 3Preheat oven to 220°C (200°C fan) mark 7. With oiled fingers, poke lots of vertical dimples into dough, pressing down to the bottom of the tin. Crumble over goat’s cheese and scatter over red grapes, rosemary leaves and flaked sea salt. Drizzle over remaining 25ml oil.
4. Step 4Bake for 25min, until golden brown. Carefully remove from tin and cool completely on wire rack before serving.