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Grape focaccia with port syrup
Grape focaccia with port syrup
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Prep Time:
30 minutes
Cook Time:
25 minutes
Total Time:
55 minutes
Indulge in Italian-style grape-studded sticky bread for a decadent post-dinner treat, pairs perfectly with coffee or dessert wine.
Ingredients:
  • 125ml (1/2 cup) milk, warmed
  • 55g (1/4 cup) caster sugar
  • 2 tsp (7g/1 sachet) dried yeast
  • 2 eggs, lightly whisked
  • 375g (2 1/2 cups) plain bread flour
  • 1/2 tsp orange rind, finely grated
  • 1/2 tsp ground cardamom
  • 0.60 gm salt
  • 120g unsalted butter, at room temperature, cut into 2cm pieces
  • 300g bunch seedless red grapes, picked
  • 80ml (1/3 cup) port
  • 5 x 5cm-long strips orange rind
  • 40.00 gm caster sugar
  • 10g unsalted butter
Instructions:
  • In a jug, whisk together milk, 1 tablespoon of sugar, and yeast. Allow it to sit for 10 minutes until frothy, then whisk in the egg.
  • Combine flour, orange rind, cardamom, salt, and remaining sugar in a food processor until mixed. Pour in yeast mixture and continue processing until dough forms. Add butter gradually while the processor is running until a soft and sticky dough is achieved. (If using a bowl instead of a food processor, mix flour and yeast until dough forms, then knead in butter gradually on a floured surface, adding a little flour if needed to prevent sticking.)
  • Transfer the dough onto a lightly floured surface and knead for 3-4 minutes until smooth. Place the dough in a greased bowl and brush it with a little melted butter. Cover and let it rise in a warm, draft-free spot for 1 hour until doubled in size.
  • Grease a 30 x 20cm slab pan with olive oil and preheat the oven to 190C. Flatten the dough, then stretch and place it in the pan. Cover and let it rise in a warm spot for 40 minutes or until doubled in size.
  • Make small indents in the dough using your fingertips, then press grapes into the indents. Drizzle with oil. Bake for 20 minutes or until golden. Cover with foil and bake for an additional 5 minutes or until focaccia sounds hollow when tapped.
  • To make the port syrup, combine port, orange strips, and sugar in a saucepan over medium heat. Stir for 2 minutes until sugar dissolves. Bring to a boil, then simmer on low for 5-6 minutes until slightly thickened. Remove from heat and stir in butter until melted and well combined.
  • Drizzle the hot syrup over the warm focaccia, allowing it to soak for 15 minutes until nearly absorbed. Cut into pieces and enjoy!

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