Harvest Recipe - Grape, cheese and walnuts Focaccia

17 Sep 2019 / Food and Wine Pairing

  • 10 people

  • 1h + 9h to prove

Every year, our Elisabete, to celebrate the beginning of the harvest, surprises the rest of Aveleda's viticulture team with a dish that reminds of the flavors and aromas of the season. Last year, he had the collaboration of Clavel's Kitchen that created a tasty Focaccia of grapes, cheese and walnuts, perfect to pair with Aveleda Reserva Alvarinho. Discover the recipe and also celebrate this special season.

  • 600g of wheat flour 
  • 1 teaspoon of salt 
  • 10g of fresh baking powder 
  • 500ml of tepid water 
  • 25g of olive oil 
  • 100g of white grapes 
  • 50g of cheese 
  • 10g of roughly chopped walnuts 
  • 4 sprigs of fresh rosemary 
  • Fleur de Sel 

Put the flour, the salt and baking powder on a bowl and mix everything. Add the water and mix everything on a mixer with the spatula or dough hook. Add the olive oil and knead the dough until it starts to become lose from the bowl. Cover the bowl with plastic wrap and leave it to prove for at least 8 hours. Put the dough on a rectangular baking tray (32x25cm) lined with parchment and roll it until it covers the tray. Sprinkle the grapes and the cheese, pressing them lightly with your fingers. Sprinkle the walnuts, the rosemary needles and the fleur de sel and add a thread of olive oil. Let it prove for a further hour. Pre-heat the oven to 225ºC. Bake the focaccia for 30 to 35 minutes until if becomes slightly toasted. Season with olive oil to taste. 

Written by Aveleda

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