Roasted Grape & Rosemary Focaccia
American Kitchen
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Roasted Grape & Rosemary Focaccia

The Italians knew what they were doing when they invented focaccia bread - a large, flat loaf of bread with enough “puffiness” to soak up whatever you dip it in but a good enough crust to crumb ratio that it holds up to even the heaviest of Panini’s. And while you can use this recipe for sandwich bread, we strongly suggest first trying it on it’s own by simply tearing off large chunks of it and dipping it into a really good olive oil and balsamic vinegar.

Traditionally made with only sea salt and herbs, focaccia has evolved through the years to have more variations that just about any other bread out there - today we’re keeping it simple with just two key ingredients: sweet, deep burgundy Concord grapes and fresh, aromatic rosemary.

Since this is a flat bread, we’re using a nonstick baking tray, which is perfect as the sides hold the bread up and it’s where the bread proofs the second time before going into the oven to bake.


Roasted Grape & Rosemary Focaccia


For the starter:
3 teaspoons active dry yeast
1 cup all purpose flour
1 cup warm water

For the dough:
1/2 cup olive oil, plus 1/4 cup more for greasing pan
2 tablespoons salt
2 cups all purpose flour
1.5 cups bread flour
2 cups warm water
2 tablespoons fresh rosemary, chopped 

For the topping:
1/2 pound Concord grapes
Fresh rosemary sprigs

Equipment: American Kitchen Nonstick Baking Sheet

1. In a stand mixer bowl, stir the yeast, 1 cup all-purpose flour, and 1 cup warm water. Cover tightly and place in a warm area for 1-2 hours.

2. When ready to make the dough, place the rest of the ingredients on top of the fermented mixture and using a dough hook, mix for 10 minutes, scraping the sides twice during this time.

3. Remove from mixer and pour/scrape dough onto nonstick baking sheet with 1/4 cup olive oil. Using finger tips, spread dough out as much as possible without tearing. 

4. Place grapes and rosemary sprigs scattered on top.

5. Place in warm area, uncovered for an hour until it fills the pan completely.

6. Preheat oven to 400ºF.

7. Bake for 25-35 minutes until golden brown on top. Serve warm or room temperature.

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