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Roasted Grape and Rosemary Focaccia is a tasty twist on traditional Italian bread. You’ll love the mix of sweet grapes and savory rosemary. This bread is easy to make at home and will wow your family and friends.
The process is simple. You make a basic focaccia dough, top it with grapes and rosemary, then bake until golden. The grapes get soft and juicy in the oven, while the rosemary adds a nice aroma. It’s great for snacking or as a side dish with dinner.
Exact Ingredients (+ Possible Substitutes)
Here’s what you’ll need to make roasted grape and rosemary focaccia:
- 3 cups bread flour
- 1 packet active dry yeast (2 1/4 teaspoons)
- 1 teaspoon salt
- 1 1/4 cups warm water
- 3 tablespoons olive oil
- 2 cups seedless grapes
- 2 sprigs fresh rosemary
- Sea salt for sprinkling
Don’t have bread flour? All-purpose flour works too, but your focaccia might be a bit less chewy.
No fresh rosemary? Try dried rosemary instead. Use about 1 teaspoon.
You can swap the grapes for other fruits like cherry tomatoes or olives if you prefer.
For a dairy-free version, brush the top with olive oil instead of butter before baking.
Want to add some crunch? Sprinkle coarse sea salt or flaky Maldon salt on top before baking.
Feel free to mix in some herbs like thyme or oregano to the dough for extra flavor.
Instructions
Mix bread flour, yeast, and salt in a bowl. Add warm water and knead for 5 minutes. Let the dough rise for an hour.
Press the dough into an oiled baking pan. Dimple the surface with your fingers. Drizzle olive oil on top.
Scatter grapes and rosemary over the dough. Sprinkle with sugar and sea salt.
Let it rise again for 30 minutes. Preheat your oven to 425°F (218°C).
Bake for 20-25 minutes until golden brown. The crust should be crispy and the inside soft.
Let the focaccia cool for a few minutes before slicing. Serve warm or at room temperature.
You can store leftovers in an airtight container for up to 2 days. Reheat in the oven for best results.
Tips, Tricks & Storing
To make the best grape and rosemary focaccia, use fresh ingredients. Pick plump, juicy grapes and aromatic rosemary sprigs for maximum flavor.
Don’t forget to dimple the dough with your fingers before baking. This creates the classic focaccia texture and helps the toppings stick.
When adding grapes, gently press them into the dough. This keeps them from rolling off during baking.
For extra flavor, sprinkle some sea salt on top just before baking. It adds a nice crunch and enhances the taste.
Store your focaccia in an airtight container at room temperature for up to 2 days. You can also freeze it for up to 1 month.
To reheat, pop it in a 350°F oven for 5-10 minutes. This will crisp up the crust and make it taste fresh again.
Try these tasty variations:
- Use different herbs like thyme or sage
- Add some crumbled feta cheese
- Swap grapes for cherry tomatoes
Remember, focaccia is best enjoyed fresh. Share it with friends and family for a delicious treat!