Grape & Thyme Focaccia

This bread is so good served alongside an oozing baked cheese, the sweetness of the grapes working perfectly.

A great weekend supper to enjoy with your favourite bottle of red

📷Lisa Linder

SERVES 6

Use a 21cm (8 ½ inch) square baking tin (pan)

375g (13 oz/2 ⅔ cups) strong

white bread flour

1 tsp salt

1 tbsp caster (superfine) sugar

7g (¼ oz) sachet of easy-bake yeast

240ml (8 fl oz/1 cup) tepid water

85ml (2 ¾ fl oz / ⅓ cup) olive oil, plus extra for oiling

100g (3 ½ oz) green seedless grapes

100g (3 ½ oz) red seedless grapes

2–3 thyme sprigs

sea salt flakes

Grease and line the tin with non-stick baking paper.

Secure the dough hook to the mixer and place the flour, salt, sugar and yeast in the bowl, keeping the yeast apart. Gently warm the water, add 35ml (1fl oz/2 tbsp) of the olive oil and pour both into the mixing bowl with the mixer set on a low-medium speed. Leave the machine to knead the dough for 8–10 minutes, or until a soft and cohesive dough has formed. If the dough looks sticky and is still clinging to the sides of the bowl, add a dessertspoon of flour and continue to knead for a further 2 minutes. When ready, place the dough in a lightly oiled bowl, covering it tightly with clingfilm. Leave to rise in a warm place for around 1. hours, or until doubled in size.

While the dough is rising, wash and cut each grape into 3 or 4 slices and set aside until needed.

After proving, transfer the dough to an oiled work surface, stretching and flattening it out to form a large rectangle. Rub a little olive oil over the surface and top half of the dough with a handful of the sliced grapes. Scatter over some picked thyme leaves and a generous sprinkling of sea salt.

Fold the dough in half, covering the grapes and seasoning, pressing down as you do so. Spread the dough again, then repeat with the oil and toppings, giving the dough a final fold. Place in the prepared tin, coat the surface with the remaining oil and top with the remaining grapes and some more thyme leaves.

Cover the tin loosely with clingfilm and leave to double in size, filling the tin as it does so. This should take about an hour.

Preheat the oven to 200°C fan/220°C/425°F/gas 7.

Just before the focaccia goes into the oven, dip a finger into some olive oil and poke the surface of the dough a few times. Scatter over some more salt flakes and bake for 30–40 minutes until the bread is golden and cooked through. Remove from the tin and leave to cool on a wire rack.