Autumn is in the air: as the days go by it is getting gradually fresher and darker and the desire for pleasurable and comforting food grows more and more each day.
I cannot think of anything more comforting than the perfume of freshly baked bread spreading around the house. Did your mum bake bread or cakes when you were little? You will never forget that smell.
If we mix freshly baked bread with seasonal fruit then you can add some sweetness transforming that bread into something really delicious. The match is perfect.
This is the time when farmers are busy picking grapes to make wine. There is a distinction between edible grapes and grapes more suitable for wine making . Edible grapes are bigger, juicier and sometimes even seedless but most of all they are deliciously sweet.
I must say I feel like craving for food all around the year but yes autumn is the end of the party. Summer is over, we put on more serious "working" clothes, we feel more relaxed but at the same time ready for action for the new working year to come. Yesterday I went shopping and I finally I treated myself to a brand new outfit which was on sale. A good pair of trousers, a couple of jumpers, shirts and winter shoes.
Fill your focaccia with your favourite cheese and if you like you can use other types of fruit too.
- Prep Time : 30 minutes
- Cook Time : 35 minutes
- lukewarm water - 200 ml - 7 fl oz
- strong flour - 400 g - 3 1/3 cups
- sugar - 1 tsp
- dry yeast for bread making - 1 sacket
- black grapes - 200 g - 2 cups
- fresh soft cheese (like ricotta or soft goats cheese) - 400 g - 14 oz -just over 1 + 1/2 cups
- jam (blueberries, plums or any berry jam would be good) - 3 tbsp
- olive oil - 3 tbsp
- salt - 1 tsp
First let's make the dough.
In a large bowl dissolve the yeast with the sugar and the lukewarm water.
Add the flour, the olive oil, the salt and mix. Work the dough energetically for 10 minutes (or you can use a processor if you prefer) until you get a smooth and elastic consistency. You might need to add a little extra flour or water if you find that the dough is too dry or too sticky.
Shape into a ball, put it back into the bowl and cover it up with a cloth; leave it to rest in a warm place for a couple of hours or until it has doubled in size.
Put the dough on your worktop, work it for another couple of minutes and with a rolling pin make two round discs the size of your baking tray (mine was 25 cm/ 10 inch diameter). Help yourself with little flour if it feels sticky.
Put the first disc of dough on your baking tray lined with parchment paper. Pierce the dough with a fork.
Wash the grapes, cut them in halves and remove the seeds (unless your grapes are seedless).
Spread the jam and then the cheese on top.
Put some grapes on the cheese and cover up with the second disc of dough. Make sure you seal the edges well, help yourself with little water if needed. Pierce the top with a fork and brush it with olive oil. Finish off with the remaining grapes on top. Press gently so they sink in well in the dough.
Let the focaccia rest for 30 minutes, brush gently with olive oil and then cook it at 220C or 430F for about 35 minutes or until the top looks nice and golden. Serve warm or cold.
I am entering this to Recipe of the week with A Mummy Too.