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This week we’ve selected an island recipe to welcome autumn. Having spent all summer making simple and fresh dishes, we wouldn’t mind some baking, to kick off the new season. This recipe is adapted from the original one by Maria Tsounaki and comes from the island of Paros. Making use of all the delicious grapes that are now in season, it is the perfect way to get ourselves back into the kitchen and turning on the stove.
Expect something like a focaccia, but with bursts of flavour from the grapes and raisins, and a deep sweetness from the grape molasses. It pairs perfectly with cheese!
Serves 4-8
250g flour
170g lukewarm water
2 tbsp ouzo
1 sachet of yeast (7g)
Topppings
2 tbsp olive oil (for the pan), plus 1 tbsp (to drizzle)
1 cup red or black grapes (150g)
a handful of Corinth raisins (30g)
2 tbsp caster sugar (optional)
2 tbsp sesame
2 tbsp grape molasses, or fig molasses plus more for serving
Preheat the oven at 180C.
Place the flour in a large bowl. Mix the water and yeast in a mug and let it stand for a few minutes. Add it to your bowl along with the ouzo. Kneed everything together, adding a bit more water or flour if needed, until you have a shiny and smooth dough.
Let the dough rest for one hour or until it doubles in size.
Using the 2 tbsp of olive oil, oil a 24cm pan. Place the dough in your pan and using your fingers spread it out. Scatter the grapes and raisins and sprinkle with the sugar (if using) and sesame. Drizzle with the 1 tbsp of olive oil and grape molasses.
Bake at 180C for 30min or until the grapes are tender and the dough is golden. Remove from the oven and serve drizzling some more grape molasses.
