Dionysus’s Feast

There is nothing better that marrying two of life’s pleasures together: wine and bread. A feast’s fundamentals, wine and bread were savored at the court, on the peasant’s table and at the church during religious festivities. Marking dining traditions throughout history, there is no better time to pay tribute these two ingredients that in Autumn, when we crave starchiness the succulent taste of a juicy black grape! The result: delicious soft and sweet grape focaccia.

The wonderful part about this recipe is that you can eat it for breakfast, lunch or dinner as a side dish pairing perfectly with savory meat or as a dessert. Use your fantasy, eat it alone or mix it with yogurt or whipped cream. Most importantly eat it as soon as you bake it because as soon as the focaccia cools down, it looses its softness and becomes rubbery. For extra moisture sprinkle enough olive oil all over and if in a hurry add more yeast to speed up the rising process of the flour.

Focaccia with black grapes
A recipe by Rose Gray and Ruth Rogers

Serves 10


25 g fresh yeast
200 ml water
4 tbsp. sugar
8 tbsp. extra virgin olive oil
Sea salt
500 g plain flour
1 kg black grapes
4 tbsp. sugar
4 tbsp. fennel seeds


  1. Wash grapes thoroughly, remove from branches and place in a bowl for later.
  2. Weigh out all the ingredients. In a separate container dissolve the yeast with the water and sugar. Leave it aside for 10 min until the yeast starts reacting.
  3. Add the olive oil to the flour. Pour the yeas mix into the flour and knead the dough for 10 min until it becomes soft and elastic.
  4. Place the dough in a bowl, cover it with a kitchen towel and allow it to rise for one hour.
  5. Preheat the oven to 180 C
  6. Divide the dough into two equal parts. Grease a baking tray with olive oil and spread one of the parts onto it, using your hands and making sure that the dough is evenly placed.
  7. Sprinkle half of the grapes on top of the dough followed by half of the fennel seeds and half of the sugar and sea salt. Then generously cover the entire area with olive oil.
  8. Cover with the second piece of dough, evenly spreading it with your hands. Repeat process with grapes, fennel seeds, sugar, sea salt and olive oil.
  9. Bake for 45 min
  10. Serve on a wooden chopping board and eat straight away!

Bon appetit!

Do you like today’s recipe? Would you like to share some of your own or add a comment or a suggestion? Comment here, on the indigomemoirs facebook page or tweet me on @indigomemoirs.

2 responses to “Dionysus’s Feast

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