Grape Focaccia with Rosemary
Indulge in the perfect blend of sweet and savory with this Grape Focaccia with Rosemary recipe—a stunning twist on the classic Italian flatbread. Fluffy, golden dough forms the base, while juicy red or black seedless grapes add bursts of sweetness that beautifully complement the earthy aroma of fresh rosemary. The surface is finished with a drizzle of olive oil and a sprinkle of flaky sea salt for an irresistible texture and flavor combination. Ideal as a showstopping appetizer, a light snack, or paired with cheese and wine for an elegant spread, this focaccia is easy to make and full of rustic charm. With just a few simple ingredients, you can create a bakery-quality dish to impress family and friends!
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 7 grams Active dry yeast
- 1 teaspoon Sugar
- 2 teaspoons Salt
- 325 milliliters Warm water
- 60 milliliters Olive oil
- 200 grams Red or black seedless grapes
- 2 tablespoons Fresh rosemary
- 1 teaspoon Flaky sea salt
Instructions
In a large mixing bowl, combine the warm water, sugar, and yeast. Let sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is activated.
Add 2 tablespoons of olive oil, the salt, and half of the flour (about 250 grams) to the yeast mixture. Mix with a wooden spoon until combined.
Gradually add the remaining flour, a little at a time, mixing and kneading until a soft dough forms. Knead on a floured surface for about 8-10 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for 1 hour, or until doubled in size.
Preheat the oven to 220°C (430°F) and line a large baking tray with parchment paper.
Punch down the dough to release any air bubbles and transfer it to the prepared baking tray. Stretch and press the dough into a rectangular or oval shape about 1-2 centimeters thick.
Drizzle 2 tablespoons of olive oil over the dough and use your fingers to press dimples all over the surface.
Scatter the grapes evenly over the dough, pressing them gently into the dimples. Sprinkle the fresh rosemary and flaky sea salt on top.
Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and cooked through.
Remove from the oven and drizzle the remaining 2 tablespoons of olive oil over the hot focaccia. Let cool slightly before slicing and serving.
Nutrition Facts
Calories |
2510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.3 g | 80% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 5.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6898 mg | 300% | |
| Total Carbohydrate | 425.2 g | 155% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 36.3 g | ||
| Protein | 55.8 g | 112% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 1068 mg | 23% | |
*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.
