Focaccia with Rosemary, Grapes and Rathfinny Sparkling Wine Recipe - Great British Chefs
This focaccia bread is studded with grapes and flavoured with Rathfinny sparkling wine, then served with a herb-flecked butter.
Ingredients
- 33g of fresh yeast
- 900g of water
- 1.2kg Shipton Mill bread flour
- 1 tbsp of salt
- 50g of red grapes
- extra virgin olive oil, for drizzling
- 1 sprig of rosemary, leaves chopped
- superfine polenta flour for dusting
- 100ml of Rathfinny Classic Cuvée
- Maldon salt to season
- 50g of chervil
- 50g of fresh parsley
- 25g of tarragon
- 25g of marigold leaves
- 5g of Maldon salt
- 500g of unsalted butter
- 1 handful of edible flowers
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