Foccacia with black grapes - recipe

PUBLISHED: 11:19 04 December 2015 | UPDATED: 11:19 04 December 2015

Black grape tear and share focaccia

Black grape tear and share focaccia


Lisa Osman’s fruity foccacia bread is ideal for a Boxing Day gathering of friends and family

Christmas is undoubtedly a time for feasting, however one could argue that the best festive food is made from ingredients that have been sourced with care. Then cooked simply but with love. This recipe for an Italian-style ‘tear and share’ bread is ideal for a large gathering or perfect served with a seasonal cheeseboard for Boxing Day.

This recipe makes one large loaf, or cut dough in half before you shape to enjoy one now and freeze the second for another day.


• 250g seedless black grapes - washed and cut in half lengthways and left to soak in 50ml Marsala overnight

• 15g dried active yeast

• 1 tsp sugar

• 200ml warm water

• 450g strong white flour

• 5g finely ground sea salt plus extra for baking

• 50ml olive oil plus extra for drizzling

• Baking tray lined with parchment


1 Activate yeast by dissolving sugar into a 600ml jug of warm water then sprinkle yeast on top. Stir well until dissolved and no granules remain.

2 Leave jug beside AGA warming plate or in a warm kitchen for approximately 10 minutes until the surface of liquid is covered with 2cm of froth.

3 Meanwhile weigh flour into the bowl of a food processor with a dough hook attachment. Add salt and olive oil. Pulse to combine, or mix together in a large bowl using a rubber spatula.

4 Add liquid yeast to flour and pulse until a dough forms. If working by hand, bring the ingredients together ensuring no dry flour remains. If necessary, add some warm water to ensure that mix comes together well.

5 Allow at least 10 minutes to knead dough. Working on a lightly floured surface, use both hands, pushing the dough away from you with the heel of your palms then bringing dough together as you repeat process. A food processor will obviously take less time and effort. However finish kneading by hand to ensure you have a smooth, elastic dough that springs back to your touch.

6 Grease a large bowl with olive oil and leave dough inside to double in size. Cover bowl and place beside your AGA or warm airing cupboard, away from draughts for 1-2 hours.

7 When risen, carefully remove the dough from the bowl on to baking sheet. Using your fingers, gently push dough into a flat oval, spreading the grapes over surface. Fold sides together, then fold again. Using your fingertips once more create a flat oval shape once more.

8 Cover with clean tea towel, returning the dough to a warm place. Prove for 20- 40 minutes. Preheat conventional oven to 200° C or Gas Mark 8.

9 When ready to bake the focaccia, press fingertips into dough making dimples. Drizzle generously with olive oil and sprinkle with sea salt.

10 Place baking tray on middle shelf of conventional oven or floor of AGA roasting oven for 20 -30 minutes. After 15 minutes raise tray to midway shelf of AGA or turn tray around in a conventional oven. The focaccia is cooked when golden brown and risen well.

Latest from the Dorset