Recipes, re-invented from cooking shows

Roasted Grape and Feta Focaccia

Name: Roasted Grape and Feta Focaccia
Prep time: 45 minutes
Cook time: 25-30 minutes
Total time: 3 hours 40 minutes

Prep. Time:

Baking Time:

Total Time:

45 minutes

25-30 minutes

3 hours 40 minutes

Serves:

1 large focaccia (serves 8-10)

Our recipe based on Crystelle's sophisticated and beautifully balanced creation from Great British Bake Off Season 12.

Our recipe enhances the original with improved yeast activation for reliable rise, optimized dough hydration for authentic focaccia texture, refined grape roasting technique to prevent over-caramelization, and better assembly methods.

This elegant sweet-savory combination showcases Crystelle's skillful flavor pairing of roasted grapes, creamy feta, crunchy walnuts, and aromatic fennel in perfect Mediterranean harmony.

Ingredients

FOR THE FOCACCIA DOUGH:
500g strong white bread flour
375ml lukewarm water (37°C)
7g SAF red instant yeast
10g fine sea salt
60ml extra virgin olive oil, divided
5g caster sugar

FOR THE ROASTED GRAPE TOPPING:
400g mixed red and black grapes, halved and seeded if large
15ml extra virgin olive oil
2g flaky sea salt
1g freshly ground black pepper

FOR THE ASSEMBLY:
150g good quality feta cheese, crumbled into large pieces
80g walnut halves, roughly chopped
30g fresh fennel fronds (or dill if unavailable)
15ml aged balsamic vinegar or balsamic glaze
Extra virgin olive oil for drizzling
Flaky sea salt and black pepper to finish

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Instructions

PREPARE THE ROASTED GRAPES:
Preheat oven to 200°C (400°F). Halve grapes and remove any large seeds. Toss with olive oil, salt, and pepper. Spread on parchment-lined baking sheet and roast for 15-18 minutes until edges are slightly caramelized but grapes still hold their shape. Set aside to cool - this prevents them from bursting when added to focaccia.

MAKE THE FOCACCIA DOUGH:
In small bowl, dissolve yeast and sugar in lukewarm water. Let stand for 5-10 minutes until foamy and active. In large mixing bowl, combine flour and salt. Make well in center, add yeast mixture and 30ml olive oil. Mix with wooden spoon until shaggy dough forms. Turn onto lightly floured surface and knead for 8-10 minutes until smooth, elastic, and slightly tacky. Alternatively, use stand mixer with dough hook for 6-7 minutes.

FIRST RISE:
Shape dough into ball and place in large oiled bowl, turning to coat all surfaces. Cover with damp tea towel and rise in warm place for 1.5-2 hours until doubled in size. Dough should spring back slowly when gently poked.

SHAPE AND SECOND RISE:
Generously oil a 33x23cm (13x9 inch) rimmed baking sheet or roasting pan. Transfer risen dough to prepared pan and gently stretch to fit, working from center outward. If dough springs back, rest 15 minutes and continue stretching. Cover with oiled plastic wrap and rise for 1 hour until puffy and almost doubled again.

PREPARE FOR BAKING:
Preheat oven to 220°C (425°F). Remove plastic wrap from dough. Using fingertips, create deep dimples all over surface, pressing almost to bottom of pan. Drizzle remaining 30ml olive oil over surface, letting it pool in dimples. This creates the characteristic focaccia crust.

ADD TOPPINGS:
Distribute roasted grapes evenly over surface, pressing gently into dimples. Add crumbled feta and chopped walnuts, distributing evenly but not too densely. Sprinkle lightly with flaky sea salt and black pepper.

BAKE TO PERFECTION:
Bake for 25-30 minutes until deep golden brown on top and bottom sounds hollow when tapped. Internal temperature should reach 90°C (194°F). If top browns too quickly, tent loosely with foil for final 10 minutes.

FINISH AND SERVE:
Remove from oven and immediately drizzle with balsamic vinegar and a touch more olive oil. Scatter fresh fennel fronds over surface while still warm. Cool in pan for 10 minutes before cutting into squares. Serve warm or at room temperature.