- 1 x 10 g instant dry yeast sachet
- 1⁄4 t sugar
- 4 T extra virgin olive oil
- 360 g flour
- 1⁄4 t fine sea salt
- 2 x 500 g punnets Woolworths black seedless grapes, divided into 3
- 1 x 280 g jar Woolworths grilled artichoke hearts in oil, drained
- Maldon salt, to taste
Preheat the oven to 200°C.
Mix the yeast, sugar and 2 T olive oil with 1 cup water. Allow to stand for 5 minutes, or until foamy.
Place the our, salt, yeast mixture and 3⁄4 cup water into the bowl of a stand mixer fitted with a dough hook.
Mix at a low speed until the mixture forms a ball, then increase the speed to medium. Mix for about 8 minutes, or until the dough becomes elastic.
Cover the dough and allow to stand in a warm spot for an hour, or until it has doubled in size.
Knock down the dough and press it into a baking tray lined with baking paper. Cover with a clean, damp cloth and allow to stand for a further 30 minutes.
Arrange the grapes and artichokes on top of the dough, sprinkle with Maldon salt and drizzle over the remaining olive oil.
Bake for 25–35 minutes, or until golden.
Cook's note: Dine at any restaurant in Italy and you’ll likely be overwhelmed by the many incarnations of bread on offer. Chewy focaccia is just the beginning ... You’ll need to carve out two hours to make this rustic grape focaccia, but you won’t regret it.
Grapes replace the traditional olives in this recipe. Leave them on their stems for a rustic look.
Photograph: Myburgh Du Plessis
Food assistants: Bianca Strydom & Keletso Motau