Wednesday, 2 October 2013

Red Grape and Rosemary Focaccia !

Made n Enjoyed
Hello readers,

Here we are in month of October...and in season Autumn or Fall, but strange we are experiencing autumn sunshine :)



In a blink of an eye my daughter's gap year passed by, she has started her university life from last week..It's mixed feelings or us, we are extremely happy that she has chosen medicine for her higher education which will help her to build her successful life, same time she is away from us...Starting at university is one of the most significant changes for her and family.




In UK more than 400,000 youngsters have started university and many parents have said long good byes to their children. Luckily, my daughter is not too far away from us and we do visit her every weekend with one week worth homemade food cooked and plenty of advice :)



Also The university has put on a friendly face to help the new students over this threshold. As the tuition fees increased new students has many more facilities around the campus, Alongside the rigorous academic stuff, universities are also selling a leisure experience. It's partly-science park, partly-theme park and not to forget freshers week :)




For new students it's a huge adventure that they've worked hard for years to achieve and for which they'll be paying for many years afterwards...!

Coming to today's recipe Red Grape and Rosemary Facaccia bread, a fruity and savoury blend bread recipe my daughter saw in Tesco magazine few weeks back when vine fruit grapes were in season during summer. There and then she asked me to bake for her , first it sounded unusual but after I baked it I have no regret baking it. It was delicious and a hit in the family !




You will need :-
  • 1tsp dried active yeast
  • 1tbsp caster sugar
  • 450g (14 1⁄2oz) bread flour
  • 1tsp fennel seeds, crushed, plus extra to garnish
  • 1tsp chopped rosemary, plus extra sprigs to garnish
  • 2 tbsp olive oil
  • 250g (8oz) red grapes
  • semolina, dusting                                                                                                                            
  • sea salt



Method :-
Add the yeast and sugar to 350ml (12fl oz) warm water. Stir and set aside.
In a large bowl, combine the flour, fennel seeds, chopped rosemary and 1tsp salt. Add the yeasty liquid, mixing with a wooden spoon until it forms a dough (if it sticks to the bowl, add a little more flour). Using your hands, knead for 10 minutes until smooth.
Pour 1tbsp of the oil into a bowl. Roll the dough in the oil and shape into a ball. Cover with clingfilm and leave in a warm, draft-free place for 1–2 hours until the dough has doubled in size.
Remove the clingfilm and knead half the grapes through the dough, knocking out some of the air as you go.
Scatter a large baking tray with the semolina, polenta or flour (this helps it glide off the tray more easily), then, using your hands or a rolling pin, stretch out the dough, until roughly the size of the tray. Cover with a tea towel and leave to rise for a further 30 minutes.
Meanwhile, preheat the oven to its highest temperature and put a lined baking sheet in to heat up.
Press the remaining grapes and some rosemary sprigs into the surface of the dough, then drizzle with the remaining oil and scatter with sea salt and the extra fennel seeds. Slide the dough on to the preheated tray and bake for 25–30 minutes until golden. Serve warm.
 
 
Linking it to Made with love Mondays
Happy Cooking :)

6 comments:

  1. lovely clicks...that is sure a perfect baked goody with the flavors of rosemarry

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  2. This bread looks and sounds amazing, Jagruti! I love the way the grapes stud the bread little little jewels and I'm positive I'd enjoy this...

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  3. very unusual combo, looks really delicious!

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  4. Hope you all are getting used to the change, I used to get homesick until I made some really wonderful friends from all over. The focaccia looks fantastic and I bet it tastes just as good!

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  5. Mmm, this looks absolutely delicious :).

    ReplyDelete

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