Haloumi, Rosemary and Grape Focaccia
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
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.
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.
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).
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).
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.