Ready in 30 Min + Dough Rising Time | Serves 4-5
300g Organic Wholemeal Flour, Rollermilled
150g Organic Spelt Flour, White, Mini-pack
½ sachet (9g) Organic Dried Yeast
20g Organic Coconut Oil, Virgin Cold-Pressed
300ml grape juice
1 teaspoon Natural Sea Salt
⅓ cup Organic Olive Oil, Extra Virgin Cold-Pressed
50ml grape juice
30g Private: Organic Panela Sugar
This dough is quite soft, so it is better to mix in a bowl using a wooden spoon.
Mix together the flours with the yeast, coconut oil and the grape juice for 5 minutes. Add the salt and mix again for a further 5 minutes. Pour in olive oil and turn the dough around a couple of times (no need to fully combine). You will notice the dough consistency change. Cover with plastic wrap and allow the dough to rise at room temperature for 2 hours, or until it doubles.
Grease a 30 cm x 40 cm baking tray (for a thin crust focaccia) and pour in the dough. Grease your hands with oil and spread the dough evenly. Allow the dough to rise in the tray for 30 minutes.
Preheat oven to 220°C.
Soak grapes in a mixture of the grape juice and panela sugar for a few minutes. Spread on top of the risen dough.
Bake focaccia for 20 minutes. Serve warm.