Goat’s Cheese, Rosemary and Red Grape Focaccia

We’ve suggested using a freestanding mixer, as this dough is quite sticky, but it can be done by hand. Grease your worktop and hands with oil and knead for 10min, until dough is elastic and soft.

Hands-on time 15min, plus rising and cooling. Cooking time about

25min. Serves 10 500g strong white bread flour 7g sachet fast-action dried yeast

100ml extra virgin olive oil, plus extra to grease

150g soft goat’s cheese 150g seedless red grapes 2 rosemary sprigs, leaves picked

1tsp flaked sea salt

1 Mix flour, yeast and 1tsp fine salt in a freestanding mixer fitted with a dough hook. Add 75ml oil and 300ml tepid water and knead for 5min, until dough is elastic and soft (it will be fairly sticky). Cover bowl with clingfilm and leave to rise in a warm place for 1½hr, or until doubled in size.

2 Lightly grease a20x 25 cm roasting tin with oil. Scrape dough into prepared tin and press into the corners with your fingers. Cover with greased clingfilm (oil-side down) and leave to rise in a warm place for 30min, until soft and pillowy.

3 Preheat oven to 220°C (200°C fan) mark 7. With oiled fingers, poke lots of vertical dimples into dough, pressing down to the bottom of the tin. Crumble over goat’s cheese and scatter over red grapes, rosemary leaves and flaked sea salt. Drizzle over remaining 25ml oil.

4 Bake for 25min, until golden brown. Carefully remove from tin and cool completely on wire rack before serving. PER SERVING 308cals, 9g protein, 12g fat (4g saturates), 40g carbs (3g total sugars), 2g fibre

TO STORE Once cool, store in an airtight container at room temperature for up to 2 days.