“This is a such a consistently delicious, recipe that is so quick to make and can be adapted to whatever is in season, or you happen to have hanging around in you kitchen. (I’m thinking leftover yummy cheeses, jars of olives, figs, cherry tomatoes.....)
I have been making this all summer, and it has passed the family, in-law, children, neighbours and friends test so I’m guessing it’s worth sharing .
You don’t even need any fancy equipment - so satisfying to get some energy into kneading a big bowl of warm focaccia dough and I’m convinced that, that energy makes the bread even better.
I purposely used quite a big quantity of flour as well as a decent amount of water to make this nice and thick and fluffy.
It’s also a great size to fit into a roasting pan and in this case i’ve been using my @bakemaster_au pan which has been perfect for the task and won’t buckle or stick to anything. ”

Ingredients

750g white type ’00’ flour
10g fast action dry yeast (such as SAF brand)
1 tablespoon raw caster sugar
12g fine sea salt
1 tablespoon malted barley flour (optional)
600ml - 650ml warm water
250ml olive oil
1/2 cup polenta to dust
2 cups red seedless grapes
1 handful of fresh organic rosemary
200g fresh ashed goats cheese (or a mild blue cheese would also be a good alternative)
good grind of black pepper
sea salt flakes
extra 1/4 cup olive oil
1/4 cup vincotto
baby spinach or rocket leaves to serve

Instructions

In a large bowl mix together the flour, yeast, sugar, salt and malted barley flour.

Make a well in the centre and pour in the warm water.

Gently mix together until everything is moist and forms a very soft sticky dough, start with 600ml water and if the dough seems dry add the extra 50ml.

Either knead the dough in the bowl using your hands - I do this by scooping a handful of dough from the edge, stretching it up then folding it over the dough ball and pressing it into the centre. Keep doing this rotating the bowl.

or Alternatively use the dough hook of a stand mixer and knead at medium speed for 7-10 minutes or until the dough is smooth and elastic. It will still be quite a wet dough.

Empty the dough into a large oiled bowl and cover with a well fitted lid or cling film.

Prove in a warm place until the dough doubles in size (45 minutes to and hour)

Preheat the oven to 220 degrees celsius (fan forced)

Drizzle some of the oil into a sided baking pan.

Empty the dough into the baking pan and roll in the oil.

Use some oil to grease your hands and fold each side over 2/3 of the dough starting with left to right, then right to left, then top to bottom, then bottom to top. Stretch the dough up and over as you do this.

Rest the dough, covered in a tea towel until doubled in size.

Stretch and fold the dough again then allow to rest for another 30 minute

Take the dough out and sprinkle some polenta on the base of the baking pan.

Return the dough and use your fingers (like striking piano chords) to poke and stretch the dough out to the edges of the pan.

Poke in a liberal amount of washed grapes

Rub the rosemary in oil and separate into smaller tufts. Remove any woody parts.

Poke some rosemary into the bread dough.

Prove briefly until slightly risen.

Sprinkle with sea salt flakes and black pepper, and drizzle with olive oil.

Bake for 20 minutes then turn the oven down to 200 degrees celsius.

Take out and top with crumbled goats cheese (or blue cheese) and return to the over for another 5-10 minutes until golden.

Drizzle with a little vincotto and serve while still warm with some optional greens such as spinach leaves or rocket

Large terracotta bread proving bowl (and lid), and small food prep bowl supplied by @masoncash_au, www.masoncash.com.au
Roasting tray by @bakemaster_au, www.bakemaster.com.au