No knead focaccia with grapes and stracciatella

Put the cool water in the mixing bowl, stir in the dried yeast to start dissolving it, then add the flour, sea salt and olive oil together.

Mix in the bowl, scraping the sides and underneath, until no dry flour is left.

Cover the bowl tightly with plastic film and rest 30 minutes at room temperature.

With a little olive oil on the fingers, come under the dough, pick it up, stretch it and fold it on itself, then turn the bowl 90 degrees and repeat; four folds is all that is needed. Cover and rest another 30 minutes.

Turn it onto the bench and give it one more stretch and fold, top to bottom and side to side, to reinforce the structure, then ball it up.

Grease a bowl with extra virgin olive oil including the sides, turn the dough in it until completely covered, cover tightly.

Ferment slowly in the fridge for a minimum of eight hours and up to a full 24 hours.

Grease the 26 by 35 centimetre tray generously with olive oil, bottom and sides, because the focaccia grows.

Turn the dough in very gently and, with greased hands, stretch the corners out underneath so it fills the tray without knocking out the gas.

Make indentations all over with the flat parts of the fingers, making mountains and valleys; do not over press and release the air. The mountains brown and crisp with the sugar, the valleys hold the olive oil and the juice from the blistered grapes.

Sprinkle the raw sugar over in an even layer, then the rosemary leaves broken up by hand, then press the grapes in all over at random until they disappear into the dough.

Finish with a drizzle of extra virgin olive oil and rest 30 minutes at room temperature while the oven preheats to 210 degrees Celsius on the bake setting, with top and bottom heat.

Press it over once more with greased fingers to make more valleys and mountains, then bake at 210 degrees Celsius for 15 minutes.

Slice, and top each slice with the creamy stracciatella.