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GRAPE, HONEY & ROSEMARY FOCACCIA WITH PATE AND PICKLED ESCHALOTS
SERVES 8
2⅔ cups (400g) plain flour (we used Woolworths Macro plain flour)
100g wholemeal bread flour
7g dried yeast
2 tsp caster sugar
¼ cup (60ml) extra virgin olive oil, plus extra to grease
300g red grapes
2 tbs runny honey
2 small sprigs rosemary
Chicken liver pate, to serve
PICKLED ESCHALOTS
3 eschalots, thinly sliced
¼ cup (60ml) white wine vinegar
Place flours, yeast and sugar in a large bowl. Gradually add 400ml lukewarm water, mixing to form a very soft dough. Add 2 tsp salt flakes and mix thoroughly. Once combined, use your hands to knead the dough, stretching it from underneath to over the top. Repeat for 2 minutes. Transfer to a lightly greased bowl, cover with plastic wrap or a tea towel, and set aside at room temperature for 1 hour or until doubled in size.
Knock back the dough, cover again, and set aside at room temperature for a further 1 hour or until doubled in size.
Grease a 25cm x 36cm baking pan with 1 tbs olive oil. Knock back dough again and transfer to prepared pan, stretching the dough to roughly the size of the of the pan. Drizzle with remaining 2 tbs oil and scatter with salt flakes. Cover and set aside for 30 minutes or
