The warm, embracing flavors of autumn come together in this fragrant flatbread with grapes, onions, and rosemary. Made with our Selezione Italiana Extra Virgin Olive Oil, you won’t be able to resist it!
Ingredients for a rectangular focaccia about 20 x 30 cm
For the dough:
-
150 g Manitoba flour (or 300 g all-purpose flour)
-
150 g all-purpose flour
-
1 ½ tablespoons dry yeast
-
190 ml lukewarm water
-
1 tablespoon Colavita Extra Virgin Olive Oil
-
1 teaspoon salt
For the focaccia topping:
-
250 g red grapes, such as Sangiovese or Barbera
-
1 red onion
-
2–3 tablespoons Colavita Extra Virgin Olive Oil
-
3 sprigs of rosemary
-
Flaky salt
In a bowl, mix the flours with the salt and yeast. Gradually add the lukewarm water and a tablespoon of olive oil, mixing well until you get an elastic dough.
Cover the bowl with a cloth and let it rise in a warm place for about 1½ hours. During the resting time, fold the dough a couple of times, folding the corners three or four times to incorporate air.
Spread the dough on a rectangular, lightly oiled baking tray using your fingertips, and let it rise for another 20 minutes.
Preheat the oven to 190°C. Wash the grapes thoroughly and remove the stems.
Slice the onion into strips and soak them in water for 10 minutes. Drain.
Using your fingers, create small dimples in the dough and place the grapes and onions on top, pressing gently. Let it rise one last time for 10 minutes.
Drizzle the focaccia with olive oil and bake at 190°C for 20–25 minutes, until golden and the onions are cooked.
Remove from the oven, drizzle with a little more olive oil, add the rosemary and flaky salt. Serve warm or at room temperature.
