- 500 g Frießinger Mühle Pizza Flour
- 12 g salt
- 5 g fresh yeast
- 25 ml warm water ca. 38°
- 250 ml cold water
- 4-5 tbsp. olive oil
- 300 g grapes
- 1-2 tsp. rosemary
- 75 g Feta (optional)
Dissolve the yeast in the warm water and leave to proof for 5 minutes.
Pour the flour into a bowl, and gradually add the proofed yeast and the cold water and knead for ca. 1 minute with a hand mixer. Now add the salt and knead for a few more minutes. To finish add 1/2 tbsp. of olive oil and knead the dough until it is smooth and clump free.
Cover the dough and leave at room temperature for ca. 4 hours.
Now divide the dough into two equal portions. Wrap one half in cling film and refrigerate to use another time. Form the rest of the dough into a focaccia shape and place on a lined baking sheet. Brush the dough with olive oil. Sprinkle with rosemary and leave for another 10 minutes.
Preheat oven to the maximum temperature. Wash and dry the grapes. Evenly distribute the grapes and feta over the focaccia. Bake the focaccia on the middle shelf for 10-15 minutes. Remove from oven and allow to cool.