Grape Schiacciata With Rosemary Oil
Servings: 4
Ingredients
1 tbsp chopped rosemary leaves
1 clove garlic, skin on, lightly bruised
½ cup NOMU Extra Virgin Olive Oil
400g stone ground flour, sieved
10g instant yeast
2 ½ tsp caster sugar
½ tsp NOMU Sea Salt, to taste
2 tsp NOMU Italian Rub or One For All Grinder
200ml warm water
350g washed seedless black grapes
A handful of whole rosemary leaves
Directions
To make the infused oil, gently heat the chopped rosemary and garlic in the Olive Oil in a saucepan or in the microwave. Set aside to cool.
Place the flour, yeast, sugar, salt and NOMU Italian Rub in a large mixing bowl. Add the warm water and half the infused olive oil. Bring together to form a dough and knead on a well-floured surface for 5-10 minutes. Add a bit more water or flour to get the right consistency.
Place the dough back in the bowl, add the grapes and fold them into the dough. Place the dough in a clean bowl, oiled with the rosemary oil mixture and brush the top with more oil. Cover with a damp tea towel and leave in a warm place for 1-2 hours or until doubled in size.
Preheat the oven to 200°C.
Brush a round, oven-proof pan with the remaining rosemary oil. Place the dough in the pan and drizzle with olive oil, a grinding of salt, ½ teaspoon caster sugar and the remaining rosemary leaves. Leave to rise again for 45 minutes before placing in the oven for 30 minutes or until golden brown.
Ingredients
1 tbsp chopped rosemary leaves
1 clove garlic, skin on, lightly bruised
½ cup NOMU Extra Virgin Olive Oil
400g stone ground flour, sieved
10g instant yeast
2 ½ tsp caster sugar
½ tsp NOMU Sea Salt, to taste
2 tsp NOMU Italian Rub or One For All Grinder
200ml warm water
350g washed seedless black grapes
A handful of whole rosemary leaves
Directions
To make the infused oil, gently heat the chopped rosemary and garlic in the Olive Oil in a saucepan or in the microwave. Set aside to cool.
Place the flour, yeast, sugar, salt and NOMU Italian Rub in a large mixing bowl. Add the warm water and half the infused olive oil. Bring together to form a dough and knead on a well-floured surface for 5-10 minutes. Add a bit more water or flour to get the right consistency.
Place the dough back in the bowl, add the grapes and fold them into the dough. Place the dough in a clean bowl, oiled with the rosemary oil mixture and brush the top with more oil. Cover with a damp tea towel and leave in a warm place for 1-2 hours or until doubled in size.
Preheat the oven to 200°C.
Brush a round, oven-proof pan with the remaining rosemary oil. Place the dough in the pan and drizzle with olive oil, a grinding of salt, ½ teaspoon caster sugar and the remaining rosemary leaves. Leave to rise again for 45 minutes before placing in the oven for 30 minutes or until golden brown.
Ingredients
1 tbsp chopped rosemary leaves
1 clove garlic, skin on, lightly bruised
½ cup NOMU Extra Virgin Olive Oil
400g stone ground flour, sieved
10g instant yeast
2 ½ tsp caster sugar
½ tsp NOMU Sea Salt, to taste
2 tsp NOMU Italian Rub or One For All Grinder
200ml warm water
350g washed seedless black grapes
A handful of whole rosemary leaves
Directions
To make the infused oil, gently heat the chopped rosemary and garlic in the Olive Oil in a saucepan or in the microwave. Set aside to cool.
Place the flour, yeast, sugar, salt and NOMU Italian Rub in a large mixing bowl. Add the warm water and half the infused olive oil. Bring together to form a dough and knead on a well-floured surface for 5-10 minutes. Add a bit more water or flour to get the right consistency.
Place the dough back in the bowl, add the grapes and fold them into the dough. Place the dough in a clean bowl, oiled with the rosemary oil mixture and brush the top with more oil. Cover with a damp tea towel and leave in a warm place for 1-2 hours or until doubled in size.
Preheat the oven to 200°C.
Brush a round, oven-proof pan with the remaining rosemary oil. Place the dough in the pan and drizzle with olive oil, a grinding of salt, ½ teaspoon caster sugar and the remaining rosemary leaves. Leave to rise again for 45 minutes before placing in the oven for 30 minutes or until golden brown.
Ingredients
1 tbsp chopped rosemary leaves
1 clove garlic, skin on, lightly bruised
½ cup NOMU Extra Virgin Olive Oil
400g stone ground flour, sieved
10g instant yeast
2 ½ tsp caster sugar
½ tsp NOMU Sea Salt, to taste
2 tsp NOMU Italian Rub or One For All Grinder
200ml warm water
350g washed seedless black grapes
A handful of whole rosemary leaves
Directions
To make the infused oil, gently heat the chopped rosemary and garlic in the Olive Oil in a saucepan or in the microwave. Set aside to cool.
Place the flour, yeast, sugar, salt and NOMU Italian Rub in a large mixing bowl. Add the warm water and half the infused olive oil. Bring together to form a dough and knead on a well-floured surface for 5-10 minutes. Add a bit more water or flour to get the right consistency.
Place the dough back in the bowl, add the grapes and fold them into the dough. Place the dough in a clean bowl, oiled with the rosemary oil mixture and brush the top with more oil. Cover with a damp tea towel and leave in a warm place for 1-2 hours or until doubled in size.
Preheat the oven to 200°C.
Brush a round, oven-proof pan with the remaining rosemary oil. Place the dough in the pan and drizzle with olive oil, a grinding of salt, ½ teaspoon caster sugar and the remaining rosemary leaves. Leave to rise again for 45 minutes before placing in the oven for 30 minutes or until golden brown.
