I’ve just made these small focaccia breads today and they’re officially my new favorite things to bake! They’re easy, pretty, tasty and fill you up with a little baker’s pride. These small yet plump packages look rather stunning when studded with purple grapes (which were picked from outside the vines on our verandah). The sweetness is combined with a savoriness from the sea salt and rosemary and makes for a stellar combination. These would be ideal for picnics, snacks or with salads and soups.
To make the bread, I based it on a recipe by Delia which used –
2 1/3 cups plain white flour (I used organic)
1/2 t salt (Maldon sea salt)
2 t yeast
1 1/2 T extra virgin olive oil
2 t rosemary, chopped finely
1 t sea salt
3 T olive oil
- Mix the flour and salt together in a bowl and then add the yeast, approximately one cup of warm water and 1 1/2 T of olive oil
- Knead for 10 minutes and then let it rest for 1 1/2 hours (covered)
- Knead for 2-3 minutes and then shape into small circles
- Using your fingers, make indentations in the bread and then fill with seedless grapes and sprinkle with sea salt and olive oil
- Allow the bread to rest (covered) for 30 minutes
- Drizzle the bread with some water and then bake in the oven for 15-20 minutes at 190°C.