No-knead grape & rosemary focaccia

Kneading dough helps to develop the gluten strands that give bread its bouncy texture. But a slow rise allows gluten to develop naturally, so there’s no need to knead. This sticky, wet dough helps to produce the air bubbles characteristic of focaccia. It’s great served warm with soft goat’s cheese.

SERVES 8-10 PREP 10 mins plus rising and 10 hrs proving COOK 1 hr EASY

400g strong white bread flour

1 tsp fast-action dried yeast

4 tbsp olive oil, plus extra for greasing 1 tbsp flaky sea salt

200g red grapes

10 rosemary sprigs, roughly chopped goat’s cheese, to serve (optional)

1 Tip the flour, yeast, 1 tbsp olive oil and 1 tsp salt into a large bowl. Add 250ml warm water and mix with a wooden spoon to make a sticky dough. Cover with cling film and put in the fridge for at least 10 hrs, or up to 24 hrs. 2 Heat oven to 180C/160C fan/gas 4. Toss the grapes in 1 tbsp olive oil in a roasting tin. Bake for 20 mins or until shriveled, then set aside to cool.

3 When the dough has doubled in size and is bubbly, remove from the fridge and leave at room temperature for

1 hr. Oil a 23cm square roasting tin and scrape the dough in. Oil your hands, then fold the dough in on itself like an envelope. Turn the tin and repeat to create a square shape, then flip so that the folds are underneath. Scatter the rosemary, grapes and remaining salt over and drizzle with 2 tbsp oil. Use your fingertips to create dimples in the dough, pressing in the toppings and spreading the dough to the corners. Cover with cling film and leave to rise for 1 hr or until almost doubled in size. Heat oven to 220C/200C fan/gas 7 at least

20 mins before you cook the bread.

4 Uncover the dough, drizzle with the remaining oil and bake on the middle shelf for 30 mins until golden brown. Cool for 10 mins in the tin before transferring to a wire rack, or eat warm. BENEFITS vegan (excluding goat’s cheese)

PER SERVING (10) 203 kcals • fat 5g • saturates 1g • carbs 33g • sugars 3g • fibre 2g • protein 5g • salt 1.5g