Grape Focaccia With Port Syrup

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Savour a piece of this Italian-inspired sticky bread after dinner with a coffee or a glass of dessert wine. Spiced and studded with juicy grapes, this bread soaks up the sweet syrup.

The ingredient of Grape Focaccia With Port Syrup

• 125ml 1 2 cup milk warmed
• 55g 1 4 cup caster sugar
• 2 teaspoons 7g 1 sachet dried yeast
• 2 eggs lightly whisked
• 375g 2 1 2 cups plain bread flour
• 1 2 teaspoon orange rind finely grated
• 1 2 teaspoon ground cardamom
• 1 4 teaspoon salt
• 120g unsalted butter at room temperature cut into 2cm pieces
• 300g bunch seedless red grapes picked
• 1 tablespoon extra virgin olive oil
• 80ml 1 3 cup port
• 5 x 5cm long strips orange rind
• 2 tablespoons caster sugar
• 10g unsalted butter

The Instruction of grape focaccia with port syrup

• whisk milk 1 tablespoon of the sugar and yeast in a jug set aside for 10 minutes or until frothy whisk in egg
• meanwhile process flour orange rind cardamom salt and remaining sugar in a food processor until combined add yeast mixture process until the dough just comes together with the motor running add the butter 1 piece at a time until combined and a very soft and sticky dough forms if you donu2019t have a food processor combine the flour and yeast mixtures in a bowl until the dough just comes together turn onto a floured surface and knead in butter 1 piece at a time until combined adding a little flour if necessary to prevent the dough from sticking
• turn onto a lightly floured surface knead for 3 4 minutes or until smooth place in a greased bowl brush dough with a little melted butter cover set aside in a warm draught free place to prove for 1 hour or until dough doubles in size
• spray a 30 x 20cm slab pan with olive oil preheat oven to 190c punch down the dough stretch and spread dough into the prepared pan cover and set aside in a warm place to prove for 40 minutes or until doubled in size
• use your fingertips to create indents in the dough press grapes into the indents drizzle over oil bake for 20 minutes or until golden cover with foil bake for 5 minutes or until focaccia sounds hollow when tapped
• meanwhile to make the port syrup stir the port orange strips and sugar in a saucepan over medium heat for 2 minutes or until the sugar dissolves bring to the boil reduce heat to low simmer for 5 6 minutes swirling the pan occasionally or until the syrup thickens slightly remove from heat stir in the butter until the butter melts and the mixture is well combined
• drizzle the hot syrup over the warm focaccia set aside for 15 minutes or until almost all of the syrup is absorbed cut into pieces

Nutritions of Grape Focaccia With Port Syrup

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