There’s nothing quite so special as a slice of crisp, freshly made focaccia, the addition of local goats cheese and grapes gives it that extra layer of decadence… Perfect for that family picnic..
- 11grams Dry yeast (or 1 cube fresh)
- 175ml water - lukewarm
- 500g flour (strong)
- 1 ½ tsp salt
- 1 tsp sugar
- 1 tsp caraway seeds
- 75ml olive oil + extra for the top
- 75ml white wine
- Goat’s Cheese - 2 local dried white gbejna or about 100grams of a mild goat's cheese
- 1 Onion
- a handful of Rose Grapes
- Sea Salt
Mix yeast with water and leave for 5-10 minutes.
Mix salt, sugar, caraway seeds and flour together. Make well in centre, add the yeasty water, bring in some flour to for a smooth paste, and cover. Rest for about 15-20 minutes. Add the olive oil and white wine to the well. Mix all together to form a soft dough. Turn onto a clean lightly floured surface and knead for 10 minutes. Towards the end of the kneading, add the grated goat cheese. Place the dough in a clean bowl, cover and leave to rest until doubled (about 1 1/2 hrs). Knock back, rest, and roll open. Place on an oiled (and a few tsp of water too) deep baking sheet or tray, sprinkle with the chopped onions and the grapes,cover and prove again until doubled. Using your fingertips,very gently make dimples into the dough, drizzle with a mix of olive oil and water, sprinkle with some caraway seeds and some sea salt and bake in a hot oven set on 200 degrees Celsius for about 30 minutes.