Focaccia with rosemary, grapes and Rathfinny sparkling wine
A classic grape focaccia is given a makeover with Rathfinny sparkling wine, and served with a pretty herb and edible flower butter.
Ingredients
Focaccia
- 33g of fresh yeast
- 900g of water
- 1.2kg Shipton Mill bread flour
- 1 tbsp of salt
- 50g of red grapes
- extra virgin olive oil, for drizzling
- 1 sprig of rosemary , leaves chopped
- superfine polenta flour for dusting
- 100ml of Rathfinny Classic Cuvée
- Maldon salt to season
Herb butter
- 50g of chervil
- 50g of fresh parsley
- 25g of tarragon
- 25g of marigold leaves
- 5g of Maldon salt
- 500g of unsalted butter
- 1 handful of edible flowers
Equipment
- Thermomix
- Stand mixer with dough hook
- Steam oven
Method
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
- 500g of unsalted butter
- 5g of Maldon salt
- 25g of marigold leaves
- 25g of tarragon
- 50g of fresh parsley
- 50g of chervil
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
- 1 tbsp of salt
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
- superfine polenta flour for dusting
Once doubled in size, press the grapes in to the dough at 1 inch intervals
- 50g of red grapes
Cover liberally with olive oil, rosemary and Maldon salt
- extra virgin olive oil, for drizzling
- 1 sprig of rosemary , leaves chopped
- Maldon salt to season
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
- 500g of unsalted butter
- 1 handful of edible flowers
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Focaccia with rosemary, grapes and Rathfinny sparkling wine
