Ingredients

• 125ml (1/2 cup) milk, warmed
• 55g (1/4 cup) caster sugar
• 2 teaspoons (7g/1 sachet) dried yeast
• 2 eggs, lightly whisked
• 375g (2 1/2 cups) plain bread flour
• 1/2 teaspoon orange rind, finely grated
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon salt
• 120g unsalted butter, at room temperature, cut into 2cm pieces
• 300g bunch seedless red grapes, picked
• 1 tablespoon extra virgin olive oil

Port syrup

• 80ml (1/3 cup) port
• 5 x 5cm-long strips orange rind
• 2 tablespoons caster sugar
• 10g unsalted butter

Method

• Step 1 Whisk milk, 1 tablespoon of the sugar and yeast in a jug. Set aside for 10 minutes or until frothy. Whisk in egg.
• Step 2 Meanwhile, process flour, orange rind, cardamom, salt and remaining sugar in a food processor until combined. Add yeast mixture. Process until the dough just comes together. With the motor running, add the butter, 1 piece at a time, until combined and a very soft and sticky dough forms. (If you don’t have a food processor, combine the flour and yeast mixtures in a bowl until the dough just comes together. Turn onto a floured surface and knead in butter, 1 piece at a time until combined, adding a little flour if necessary to prevent the dough from sticking.)
• Step 3 Turn onto a lightly floured surface. Knead for 3-4 minutes or until smooth. Place in a greased bowl. Brush dough with a little melted butter. Cover. Set aside in a warm, draught-free place to prove for 1 hour or until dough doubles in size.
• Step 4 Spray a 30 x 20cm slab pan with olive oil. Preheat oven to 190C. Punch down the dough. Stretch and spread dough into the prepared pan. Cover and set aside in a warm place to prove for 40 minutes or until doubled in size.
• Step 5 Use your fingertips to create indents in the dough. Press grapes into the indents. Drizzle over oil. Bake for 20 minutes or until golden. Cover with foil. Bake for 5 minutes or until focaccia sounds hollow when tapped.
• Step 6 Meanwhile, to make the port syrup, stir the port, orange strips and sugar in a saucepan over medium heat for 2 minutes or until the sugar dissolves. Bring to the boil. Reduce heat to low. Simmer for 5-6 minutes, swirling the pan occasionally, or until the syrup thickens slightly. Remove from heat. Stir in the butter until the butter melts and the mixture is well combined.
• Step 7 Drizzle the hot syrup over the warm focaccia. Set aside for 15 minutes or until almost all of the syrup is absorbed. Cut into pieces.