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Sweet Focaccia

This Focaccia recipe is authentic Italian but unique in it's sweet top rather than salty top. Bread can be feared to make because of the time, but this will be ready in a few hours including your prep time. Delicious with fresh Extra Virgin Olive Oil, make this recipe and feel like you are right there on the groves. 


Recipe

  • 6
  • Preparation time: 30 minutes
  • Cooking time: 30 minutes

Ingredients

Focaccia dough

  • 1 ½ cups of warm water
  • ½ cup of a sweet wine such as Passito
  • 1 packet of dry yeast
  • ¼ cup of Nudo Extra Virgin Olive Oil
  • 4 cups of unbleached flour

Focaccia topping

1 ½ cups of warm water ½ cup of a sweet wine such as Passito 1 packet of dry yeast ¼ cup of Nudo Extra Virgin Olive Oil 4 cups of unbleached flour 4 tablespoons of Nudo Extra Virgin Olive Oil ¼ cup of granulated sugar 2 handfuls of black or red grapes with seeds removed

Method

Pre heat the oven to 220 degrees Celsius

To make the focaccia dough, pour the water and the sweet wine into a mixer bowl and while stirring add the yeast. After 5 minutes add the Extra Virgin Olive Oil.

Mix on a slow speed with a dough hook and slowly add the flour. Increase the speed and mix until you have a nice smooth dough that is moist and sticky.

Wipe a large bowl with oil and transfer the dough to the bowl covering it and leaving to rise for about 30 minutes until the dough has doubled in size.

Oil a good size baking sheet and spread the dough out using your hands to cover the surface of the baking sheet.

Using your fingers press down on the dough to make a random pattern of wells across the dough (taking care not to actually make a hole in the dough)

Cover and let the dough rest for another 30 minutes until it has again risen and doubled its size once again.

Before baking the focaccia, top the dough with 4 tablespoons of Extra Virgin Olive Oil, generously covering all of the dough and making sure it gets into the little wells. Sprinkle the sugar over the oily dough and arrange the grapes pressing some of them inside the dough, then scatter some rosemary leaves over. 

Bake for 30 – 35 minutes or until it has turned a lovely golden brown.

Serve as is, lovely dipped in fresh Extra Virgin Olive Oil, or for a real foaccacia flavour kick dip into Nudo Rosmarino oil.