Chef Matt Sinclair shows us a classic Goats Cheese Foaccacia recipe, but changes it up by adding grapes from the Granite Belt region and some rosemary too. Wine Selectors Adam Walls pairs this recipe with a glass of Ballandean Estate Wines Fiano 2019 to complement.
500gm strong bread flour
300ml lukewarm water
7gm dried yeast (1 sachet)
½ Tbsp caster sugar
1 cup assorted seedless grapes, halved
150gm Goats cheese fetta (Meredith dairy)
½ small red onion, sliced
1-2 sprigs fresh rosemary, roughly chopped
1. Place the flour and a decent pinch of sea salt in a large bowl and make a well in the centre. In a jug, add the water, yeast and sugar and mix together. Set aside for a few minutes until it starts to foam.
2. Slowly pour the water into the well of the flour and bring in the sides with a fork to combine. When the flour and liquid have combined, begin to knead either in the bowl or on a lightly floured bench for about 5 minutes until the dough has become soft and springy.
3. Lightly grease a large bowl with oil. For the dough into a smooth ball, place into the bowl, dut with a bit of extra flour, cover with a towel or clingfilm and place in a warm place for about 30 minutes, or until it has doubled in mass.
4. Preheat the oven to 220C.
5. Once the dough is ready, pound out some of the air and transfer to a lightly greased baking tray. Push the dough out evenly to meet the sides of the tray.
6. Dot your fingers all over the dough to make little craters and wells. Scatter over the grapes evenly, followed by the red onion. Dollop the goats cheese evenly and sprinkle over the rosemary.
7. Drizzle over a little olive oil and sprinkle some sea salt and cracked pepper over the toppings. Set aside to rise again for about 20 minutes.
5. Place in the oven for about 20 minutes or until golden on top. Transfer to a wire rack – serve warm or cold.