Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Scalded flour
Dough
To fill
How it's done
Scalded flour
Mix the flour and salt in a bowl. Pour the boiling water over the flour while stirring with a whisk, continue to stir until you have a thick paste. Cover and leave to cool, leave to stand in the fridge for approx. 12 hrs.
Dough
Mix the flour and yeast in a bowl. Add the scalded flour, water and oil, knead to form a smooth, moist dough.
Cover the dough and leave to rise at room temperature for approx. 1½ hrs.
To fill
Spread the dough on a baking tray lined with baking paper. Mix the oil and water, spread on top of the dough. Using your fingers, stretch the dough into a rectangle (approx. 40 x 50 cm) and make indentations, sprinkle with fleur de sel.
Remove the rosemary needles, coarsely chop the walnuts. Mix both with the grapes and sugar, spread on top of the dough and press down gently. Cover and leave to rise for a further 30 mins.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 240°C. Remove from the oven, leave the focaccia to cool on a rack.
| Note: | The scalded milk hydrates the dough more. This results in a moist crumb, which means the focaccia will stay fresh for longer. |
|---|---|
| Serve: | This grape focaccia is a sweet bake but will also taste wonderful with cheese for an aperitif. |
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