Focaccia with rosemary, grapes and Rathfinny sparkling wine

To make the butter, blitz the picked herbs, leaves and salt in a Thermomix with 250g of the butter at 40°C for 3 minutes. Turn the Thermomix up to full speed for one minute until the butter is completely smooth, then transfer to the fridge to firm up overnight

To make the dough, combine the fresh yeast with the water. Add to a stand mixer with the flour and knead using a dough hook for 5 minutes. Turn off the machine and allow to rest for 10 minutes 

Repeat this process 3 times in total adding the salt the third time around 

Remove from the stand mixer and fold the dough onto itself till multiple times until it forms a loose ball

Place the dough in to a well-oiled tray, cover with film and rest in the fridge overnight

The next day, remove the dough from the fridge and knock it back

Grease and line a tray with fine polenta and press the dough gently outwards, to fill the tray. Leave it to prove until doubled in size 

Once doubled in size, press the grapes in to the dough at 1 inch intervals 

Cover liberally with olive oil, rosemary and Maldon salt

Set aside to double in size again before pouring the wine over the bread and transferring to a 220°C steam oven at 14 minutes with 20% steam 

Turn down the bread to 200c and cook for a further 14 minutes till baked

Leave to rest for ten minutes before removing from the tray and cooling on a wire rack

Bring the butter to room temperature. Dice the remaining 250g of butter and transfer both to a stand mixer with a whisk attachment and mix on high speed until blended. Roche to serve at room temperature, garnished with the edible flowers