Grape Focaccia with Rosemary is a deliciously sweet and savory twist on the classic Italian flatbread. The combination of juicy grapes, fragrant rosemary, and a sprinkle of flaky sea salt creates a wonderfully balanced flavor, while the golden, olive oil-rich crust is both crisp and fluffy. This unique focaccia is perfect for a snack, appetizer, or alongside a cheese platter. It’s an ideal recipe for showcasing seasonal grapes in a rustic, artisanal bread.
Ingredients:
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 teaspoon sugar
- 1 1/4 cups warm water (about 110°F/45°C)
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup olive oil, plus more for brushing
- 1 cup seedless red or black grapes, halved
- 2 tablespoons fresh rosemary leaves, chopped
- Flaky sea salt, for sprinkling
Instructions:
- Activate the yeast: In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let sit for 5-10 minutes, until the yeast becomes foamy and bubbly.
- Make the dough: In a large bowl, whisk together the flour and salt. Add the yeast mixture and olive oil, stirring to form a rough dough. Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, until smooth and elastic. Alternatively, you can knead the dough in a stand mixer with a dough hook for about 5 minutes on medium speed.
- Let the dough rise: Lightly oil a large bowl and place the dough inside, turning it to coat with oil. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- Preheat the oven: Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking pan or line it with parchment paper.
- Shape the dough: Once the dough has risen, punch it down and transfer it to the prepared baking pan. Gently press the dough into the pan, spreading it to fit. If it’s resistant, let it rest for 5 minutes before stretching it further.
- Add the toppings: Press the halved grapes into the surface of the dough, spacing them evenly. Sprinkle the fresh rosemary over the top, then drizzle with olive oil and sprinkle with flaky sea salt.
- Final rise: Cover the dough loosely with plastic wrap or a towel and let it rise again for 20-30 minutes, until slightly puffed.
- Bake: Bake the focaccia in the preheated oven for 20-25 minutes, or until the top is golden brown and the edges are crisp.
- Cool and serve: Remove from the oven and let cool slightly in the pan before slicing. Serve warm or at room temperature.
Grape Focaccia with Rosemary is a perfect blend of sweet, salty, and aromatic flavors. It’s great as an appetizer, paired with cheese, or as a side for soups and salads!
