Grape Bleu Cheese Walnut Focaccia
Treat your taste buds to the irresistible combination of sweet, salty, and nutty flavors with this Grape Bleu Cheese Walnut Focaccia recipe. This golden, pillowy flatbread is elevated with juicy seedless red grapes, tangy crumbled bleu cheese, and crunchy walnuts, creating a symphony of textures in every bite. Fresh rosemary adds an aromatic touch, while a drizzle of honey and a sprinkle of coarse sea salt balance the flavors perfectly. A simple yeast dough serves as the base, and with just 20 minutes of prep time, this artisan-style focaccia is surprisingly easy to make. Perfect as a sophisticated appetizer, a side dish for soups and salads, or even a stand-alone snack, this flavorful bread is a stunning centerpiece for any table.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 350 milliliters Warm water
- 60 milliliters Olive oil
- 7 grams Instant yeast
- 10 grams Salt
- 200 grams Seedless red grapes
- 80 grams Crumbled bleu cheese
- 60 grams Chopped walnuts
- 2 tablespoons Fresh rosemary leaves
- 1 teaspoon Coarse sea salt
- 1 tablespoon Honey
Instructions
In a large mixing bowl, combine flour, warm water, instant yeast, salt, and half of the olive oil. Mix until a sticky dough forms.
Turn the dough out onto a floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-6 minutes.
Shape the dough into a ball, lightly oil another bowl, and place the dough inside. Cover with a clean kitchen towel and allow it to rise in a warm place for 1 hour, or until doubled in size.
Preheat the oven to 220°C (430°F). Lightly oil a rectangular baking pan, approximately 9x13 inches.
Once the dough has risen, punch it down and transfer it to the prepared baking pan. Stretch it out gently, pressing it into an even layer. Use your fingertips to make dimples all over the surface.
Drizzle the remaining olive oil over the top of the dough. Scatter the grapes, crumbled bleu cheese, chopped walnuts, and rosemary evenly across the surface, pressing them gently into the dimples.
Sprinkle the coarse sea salt over the top and drizzle with honey for a hint of sweetness.
Bake the focaccia in the preheated oven for 20-25 minutes, or until golden brown and cooked through.
Remove the focaccia from the oven and let it cool slightly before slicing and serving.
Nutrition Facts
Calories |
3243 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 125.2 g | 161% | |
| Saturated Fat | 27.7 g | 138% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 6975 mg | 303% | |
| Total Carbohydrate | 449.5 g | 163% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 51.3 g | ||
| Protein | 83.3 g | 167% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 564 mg | 43% | |
| Iron | 26.9 mg | 149% | |
| Potassium | 1473 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
