Party fo­cac­cia with lemon, roast onions and grapes

The Guardian - Feast - - Feast -

Prep

Cook Serves Overnight + 1 hr

45 min 10-12

For the dough

½ tsp ac­tive dry yeast

2 tsp runny honey 700g plain flour ½ tbsp sea salt (about 12g)

40ml best ex­travir­gin olive oil, plus more for greas­ing and fin­ish­ing

For the top­ping 150g black grapes 4 red onions, peeled and sliced 8 bay leaves 4 sprigs rose­mary Flaked sea salt, for fin­ish­ing

1 lemon, peel pared with a veg­etable peeler

This recipe, in­spired by my friend Samin Nos­rat, uses a brine to sea­son the fo­cac­cia, evenly salt­ing it to make it all the more de­li­cious.

The night be­fore you bake, stir to­gether 525ml luke­warm wa­ter, yeast and honey to dis­solve. In a large bowl, mix the flour and salt, then add the yeast mix­ture and olive oil. Stir to com­bine and cover with a tea towel or cling­film. Leave at room tem­per­a­ture for 12 to 14 hours, un­til at least dou­bled in vol­ume.

The next morn­ing, pour three ta­ble­spoons of oil on to a 40cm x 30cm roast­ing tray, prefer­ably 4cm deep. Pour the dough into the tray – use a dough scraper to help you. Rub two ta­ble­spoons of olive oil over the dough. Gen­tly stretch it to the edge of the tray. Leave it to rest for half an hour, pulling it back to the edges again if need be.

Grease your hands lightly, then press your fin­gers into the dough about three cen­time­tres apart. Make the brine by stir­ring to­gether half a tea­spoon of salt and 50ml luke­warm wa­ter un­til dis­solved, then brush this all over the dough and its dim­ples. Rest for 45 min­utes.

Heat the oven to 220C (fan 210C)/gas 8. Af­ter the dough has proved, top it with the grapes, onions, bay and rose­mary, and sprin­kle with flaked sea salt.

Bake for 25-30 min­utes, un­til the base is crisp and golden brown, some of the grapes have burst, the onions are soft­ened and the rose­mary and bay leaves are crisp. Add the pared lemon, a lit­tle more oil and salt, then move the fo­cac­cia to the top shelf and bake for a fur­ther five to seven min­utes.

Re­move from the oven and driz­zle over more oil. Leave to cool for five to 10 min­utes, then use a fish slice or a spat­ula to lift it out of the tin. Slice it when warm or at room tem­per­a­ture.

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