Cheese stuffed focaccia with roasted grapes

Combine the water, yeast, olive oil and salt in the bowl of a stand mixer fitted with the dough hook attachment and run the machine at a low speed.

While the machine is running, slowly add the flour into the yeast mixture checking the consistency every now and then. The dough should be quite wet.

Knead the dough for 5-10 minutes.

Place a damp towel over the top of the mixing bowl and set aside at room temperature to proof until doubled in size.

To make the cheese filling, combine the ingredients and set aside.

Once the dough has proofed, pour the 180ml of oil into a 20cm by 30cm roasting tray.

Divide the dough in two using an oiled scraper and place it in the oil.

Working with one piece of dough, use your fingers to gently spread out the dough. If the dough is too tight, let it rest for a couple minutes then come back and gently stretch it to reach the corners of the tray.

Evenly sprinkle the cheese filling over the dough in the tray.

Lightly oil your hands and stretch out the other piece of dough slightly to about the shape of the dough in the tray.

Place it on top of the cheese filling and use your fingertips to press dimples in the dough.

Cover with a damp cloth and set aside to proof again for 30-45 minutes.

Meanwhile, preheat the oven to 220°C, gas mark 7.

Top the focaccia with the grapes and rosemary sprigs along with any other ingredients you want to decorate it with and sprinkle some Maldon salt over.

Bake the focaccia in the preheated oven for 25-30 minutes or until golden and baked through.

Remove from the oven and let cool for 5 minutes before placing it on a wire rack.

Use a bread knife to cut the focaccia into portions to serve.