Focaccia with Rosemary, Grapes and Rathfinny Sparkling Wine Recipe

8
60 minutes

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

Method

1

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
2

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
3

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

  • 1 tbsp of salt
4

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

5

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

6

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

7

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
8

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

  • 50g of red grapes
9

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
10

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
11

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

12

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

13

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