for 6 pieces

Dough

500 g	white flour
2 tsp	salt
½ cube	yeast (approx. 20 g), crumbled
4 sprig	thyme, leaves torn off
100 g	Gruyère, coarsely grated
3 ¼ dl	water
1 tbsp	olive oil

Focaccias

1 tbsp	olive oil
250 g	mixed seedless grapes, cut in half
3 sprig	thyme, leaves torn off

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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