Focaccia with rosemary, grapes and Rathfinny sparkling wine

Focaccia with rosemary, grapes and Rathfinny sparkling wine

This focaccia bread is studded with grapes and flavoured with Rathfinny sparkling wine, then served with a herb-flecked butter.
  • Cooking:
  • Serves: 8 persons



  1. Step 1

    To make the butter, blitz the picked herbs, leaves and salt in a Thermomix with 250g of the butter at 40°C for 3 minutes. Turn the Thermomix up to full speed for one minute until the butter is completely smooth, then transfer to the fridge to firm up overnight
  2. Step 2

    To make the dough, combine the fresh yeast with the water. Add to a stand mixer with the flour and knead using a dough hook for 5 minutes. Turn off the machine and allow to rest for 10 minutes 
  3. Step 3

    Repeat this process 3 times in total adding the salt the third time around 
  4. Step 4

    Remove from the stand mixer and fold the dough onto itself till multiple times until it forms a loose ball
  5. Step 5

    Place the dough in to a well-oiled tray, cover with film and rest in the fridge overnight
  6. Step 6

    The next day, remove the dough from the fridge and knock it back
  7. Step 7

    Grease and line a tray with fine polenta and press the dough gently outwards, to fill the tray. Leave it to prove until doubled in size 
  8. Step 8

    Once doubled in size, press the grapes in to the dough at 1 inch intervals 
  9. Step 9

    Cover liberally with olive oil, rosemary and Maldon salt
  10. Step 10

    Set aside to double in size again before pouring the wine over the bread and transferring to a 220°C steam oven at 14 minutes with 20% steam 
  11. Step 11

    Turn down the bread to 200c and cook for a further 14 minutes till baked
  12. Step 12

    Leave to rest for ten minutes before removing from the tray and cooling on a wire rack
  13. Step 13

    Bring the butter to room temperature. Dice the remaining 250g of butter and transfer both to a stand mixer with a whisk attachment and mix on high speed until blended. Roche to serve at room temperature, garnished with the edible flowers