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
Dough
Focaccias
How it's done
Dough
In a bowl, mix the flour with all the other ingredients up to and including half of the Gruyère. Add the water and oil, knead to form a soft, smooth dough. Set aside the remainder of the cheese. Cover the dough and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
To shape
Divide the dough into 6 portions, stretch out into round focaccias (each approx. 10 cm in diameter) with oiled fingers, place on a baking tray lined with baking paper. Cover and leave to rise again for approx. 30 mins.
Focaccias
Drizzle the oil over the focaccias, use your fingers to make indentations. Sprinkle with the reserved cheese, top with the grapes and thyme.
To bake
Approx. 25 mins. in the lower half of an oven preheated to 220 °C. Remove from the oven, leave to cool on a rack.
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