Homemade Grape and Thyme Focaccia

Ingredients

• 500 g T65 flour
• 375 ml Lukewarm water
• 5 g Fresh yeast (or 2 g active dry yeast)
• 10 g Fleur de sel (and a little for finishing, amount unspecified)
• 3 tbsp Olive oil (3 to 4 tbsp; also allow extra for oiling the bowl and pan, oiling your fingers, and finishing the focaccia; additional amount unspecified)
• 200 g Seedless grapes (150 to 200 g)
• Fresh thyme (amount unspecified)
• Burrata (for serving, amount unspecified)

Steps

1. 1

   In a lightly oiled bowl, mix the flour, lukewarm water, and yeast until smooth.

2. 2

   Add the fleur de sel, then mix until you have a soft, sticky dough.

3. 3

   Let the dough rest for 30 minutes.

4. 4

   Perform a four-fold. Repeat this resting and folding cycle 3 to 4 times, spacing the cycles 30 minutes apart.

5. 5

   Add 3 to 4 tbsp olive oil and fold the dough again.

6. 6

   Cover and place the dough in the refrigerator for 24 hours.

7. 7

   The next day, let the dough return to room temperature for 3 to 4 hours.

8. 8

   Place the dough in a well-oiled pan.

9. 9

   Oil your fingers and press them into the dough to form dimples.

10. 10

    Add the grapes and fresh thyme on top of the dough.

11. 11

    Drizzle with olive oil and sprinkle with fleur de sel.

12. 12

    Bake at 180 °C for approximately 30 minutes, until the focaccia is nicely golden.

13. 13

    Enjoy while still warm with very creamy burrata.

Notes

The recipe does not specify the amount of thyme, burrata, or the additional olive oil and fleur de sel for the bowl, pan, fingers, and finishing. Quantities given as ranges are retained in the notes; the numerical quantity uses the beginning of the range. The total time includes the resting periods, cold fermentation, and return to room temperature.

Nutrition per serving

• bread
• vegetarian
• Italian
• oven
• slow fermentation
• sweet and savory
• brunch