Disclosure: Some of the links in this post may be affiliate links and if you go via these links to make a purchase, I will earn a commission. I have linked these products because I have tried and would thoroughly recommend them, not because of any commission I may receive. Whether you act on this recommendation or not is completely up to you. Check out my Disclaimer for more information.
It’s no secret that I love the Great British Bake Off! And also not that I am a massive fan of bread baking! Hence, week 3 of Bake Off, which is always bread week, is probably my favourite week of all! This year, the signature bake for bread week was Focaccia bread, and one of the bakers came up with a highly intriguing flavour combination. I had to give it a go – so here’s my Roasted Grape and Feta Cheese Focaccia!
Roasted Grape and Feta Cheese Focaccia
Focaccia is an Italian bread known for its open and light structure, that can be packed and topped with many exciting flavour combinations! I have a few Focaccia recipes on my blog already, and the October Bake Off Box coincidentally also came with a Focaccia bread recipe. Make sure to check out my other Focaccia breads below:
- Italian Rosemary Focaccia
- Tomato, Mozzarella and Basil Focaccia
- Focaccia with Olives, Garlic & Rosemary | Bake Off Box #9
Since I was making a Focaccia for the Bake Off Box recipe anyway, I thought I would make a second one to try the Roasted Grapes and Feta Cheese combo I had seen on the show at the same time! The combination of sweet grapes and salty feta is just great and this Focaccia would be perfect for a summer barbecue! It went down a treat with my friends (they even preferred this one to the Bake Off Box one) – so you should definitely give it a go! I included instructions on how to make this Roasted Grape and Feta Cheese Focaccia in my video, so check that out below:
More Bread Recipes
Bread is one of my favourite things to bake and I have loads of Bread Recipes that you can go an try yourself on my blog! Follow the links below to see some of my favourites!
- Crusty Sourdough Loaf
- Wholemeal Sourdough Baton
- Seeded Sourdough Bread
- Rye Sourdough Loaf
- German “Laugenbrezeln” (Pretzels) | German Baking Classic
- “Muntermacher” | Mixed Seed and Carrot Bread
- 3-day Crusty French Baguettes (totally worth it!)
- Italian Rosemary Focaccia Bread
- Pesto Star Bread
- German “Bauernbrot” | German Baking Classic
- Cheddar Cheese and Chive Soda Bread
- Twist Bread – 3 Ways (plain/seeded, black olive, rosemary & sundried tomato)
- Pumpkin Seed Sourdough
- Olive Ciabatta Bread Sticks (with homemade Tzatziki) | Bake Off Technical Challenge
Roasted Grape and Feta Cheese Focaccia
Recipe
Ingredients:
FOR THE DOUGH:
- 500g strong white bread flour
- 1 tbsp caster sugar
- 1 tsp fast-action dried yeast
- 400ml lukewarm water
- ½ tsp flaked sea salt
- 40ml extra virgin olive oil, plus extra for greasing
TO FINISH:
- 200g feta cheese, cut into cubes
- 200g red grapes
- 1 tbsp flaked sea salt
- Freshly ground black pepper
YOU WILL ALSO NEED:
- Wooden spoon
- Glass bowl
- 20x30cm traybake tin (I would recommend this one here)
- Baking paper
- Patience
Method:
- To make the dough, mix the flour, caster sugar, and dried yeast in a bowl until combined. Then dissolve the salt in the lukewarm water and pour onto the flour mix, followed by 40ml of olive oil.
- Use a wooden spoon to mix the ingredients together until the they form a loose, sticky dough. The dough is meant to be sticky, so don’t be tempted to add any additional flour. Cover with a damp tea towel and leave the dough to rest for 20 minutes.
- After 20 minutes, lightly oil a glass bowl with some olive oil and transfer the dough to that bowl. Lightly oil your hands, then pick up one side of the dough and fold it back over itself, press it down on the other side. Rotate the bowl by 90° and repeat. Turn again and repeat twice more until you have folded four times in total.
- Once you have completed the four turns, turn the dough over so that the seams are facing down. Cover the bowl with a damp tea towel and leave to prove for 30 minutes (check out the video here for a visual explanation).
- After 30 minutes, repeat the folds and turn as in steps 3 and 4 and leave for a further 30 minutes. Then do this for a third time and leave it he dough to rise for another 30 minutes, so that you have folded and left it to rise a total of three times.
- Lightly grease a 20x30cm baking tin with olive oil and line it with some baking paper. With oiled hands, transfer the proved though into the prepared tin. Then gently stretch the dough using the palms of your hand to pull it towards the edges and corners of the tin. Be careful not to knock out too much air, and don’t worry if it doesn’t quite reach the corners of the tin. The dough will spread into the corners during its next prove. Cover the dough and leave to rise for 15 minutes.
- Preheat the oven to 240°C/220°C fan. Spread out the grapes on a baking tray lined with tin foil and place into the oven (you can already do this while it is preheating). Roast the grapes for 10-20 minutes until they have burst open and releasing their juices, keeping an eye on them to make sure they don’t burn. In the meantime, cut the feta cheese into cubes of roughly 0.5 x 0.5 cm.
- After 15 minutes, oil your fingertips and use them to push dimples into the dough, making sure to push down all the way to the bottom of the tin. Leave the dough, uncovered, to rise for a final 15 minutes.
- Drizzle two tablespoons of extra-virgin olive oil over the dough, then press the roasted grapes and feta cheese into the dimples of the dough. Then sprinkle the dough with some flaked sea salt and freshly ground black pepper.
- Bake the Focaccia in the preheated oven for 15-25 minutes until risen and golden brown (cover it with tinfoil if the top is getting too dark but the dough isn’t baked). Then place the tin on a wire rack to cool for at least 15 minutes, and drizzle over another tablespoon of olive oil.
- Remove the Roasted Grape and Feta Cheese Focaccia from the tin before slicing, and serve with additional olive oil and sea salt for dipping. The Focaccia is best served when it is still warm. Enjoy!
