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Haloumi, Rosemary and Grape Focaccia

150' Medium 12345

Serves 6

7g (2 tsp) dry yeast
2 tsp caster sugar
2 tsp salt
140ml Bertolli Originale Extra Virgin Olive Oil, plus 2 tbsp extra
500g bread flour (00)
100g haloumi cheese, coarsely grated
2 sprigs rosemary, leaves picked
½ cup green grapes

METHOD

STEP 1

Combine yeast, sugar and salt in a bowl. Sprinkle over the top of 250ml of warm water and set aside for 5 mins until frothy.

STEP 2

In an electric mixer fitted with dough hook add yeast mixture, 140ml of the oil and flour. Mix on low until a soft, sticky dough forms then turn up to low-med and knead for a few mins until smooth and elastic.

STEP 3

Grease a large bowl with 1 tbsp oil. Place dough into bowl, cover with a damp, clean tea towel and place somewhere warm to rise until doubled in size (around 40 mins).

STEP 4

Shape dough into a 22x35cm rectangle on a lightly greased tray. Use fingers to form dimples all over the dough then brush with remaining oil and allow to rise again (45 mins).

STEP 5

Sprinkle over the haloumi and rosemary. Gently press the grapes into the surface then bake for 20-25 mins or until golden. Serve while warm.
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