Focaccia with rosemary, grapes and Rathfinny sparkling wine

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A classic grape focaccia is given a makeover with Rathfinny sparkling wine, and served with a pretty herb and edible flower butter. 

First published in 2022
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Herb butter


  • Thermomix
  • Stand mixer with dough hook
  • Steam oven



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 

  • 33g of fresh yeast
  • 900g of water
  • 1.2kg Shipton Mill bread flour

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 

  • 100ml of Rathfinny Classic Cuvée

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

First published in 2022

Chris Bailey is the estate head chef at the Rathfinny Estate in Sussex.

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