Grape, Onion and Rosemary Focaccia

Grape, Onion and Rosemary Focaccia is a blend of savory and sweet. When roasted, the grapes pair perfectly with the hearty roasted onions and fresh rosemary.

Grape, Onion and Rosemary Focaccia

I wanted to share a bread recipe that incorporates fruit. I never would have guessed that grapes are so delicious roasted. Or that they pair so well with caramelized onions and rosemary. Or that I could eat focaccia for 4 days in a row and not get sick of it. But they do. And I did. And it was really, really good.

This bread is hearty, more like a thick Sicilian pizza due to the toppings. It is also one of the quickest, easiest breads I’ve ever made. I’ve made it a bunch of times, changing out the herbs and toppings to suit my tastes or what I have on hand. It is extremely forgiving, and I’ve let it rise overnight or whipped it up quickly within a few hours of serving. In short, it is practically foolproof.

Grape, Onion and Rosemary Focaccia
 
Grape, Onion and Rosemary Focaccia is a unique blend of savory and sweet flavors. When roasted, the grapes pair perfectly with the hearty roasted onions and fresh rosemary.
Author:
Recipe Type: Pane
Serves: 1 loaf
Ingredients
For Toppings:
  • 1 small onion, sliced thin
  • 2 tablespoons olive oil
  • 1 cup red or green grapes {seeded, if not already seedless}, halved
  • 1 tablespoon fresh rosemary leaves, roughly chopped
  • 1 clove garlic, grated or minced
  • ½ teaspoon coarse sea salt
For Bread:
  • 1½ cups warm water
  • 3 tablespoons olive oil (plus additional for drizzling)
  • 1¼ teaspoons salt
  • 3½ cups unbleached all-purpose flour
  • 1 tablespoon instant yeast
Instructions
Toppings
  1. Heat about a tablespoon of olive oil in a medium pan over medium heat.
  2. Add sliced onion and sprinkle with a pinch of salt. Saute onion until golden and caramelized, about 20 minutes. {If pan begins to dry out, just add a little splash of water and scrape up bits from the bottom.} Set aside until ready to use.
  3. Meanwhile, combine olive oil and grated garlic clove in a small microwave safe cup. Microwave on high for 30-45 seconds until oil is fragrant with the scent of garlic. Set aside.
Bread
  1. Drizzle a 9x13 inch sheet pan with about 2 tablespoons of olive oil.
  2. In the bowl of an electric mixer, combine all ingredients and mix at high speed for about a minute until fully combined.
  3. Scoop batter onto oiled pan, spreading dough out as much as possible. {Dough will be sticky.} Cover with a clean dish towel and let rise for an hour.
  4. Preheat oven to 400 degrees. Uncover dough and poke with tips of fingers to make deep indentations. With a silicone basting brush, "paint" on prepared garlic oil {I tilted the cup to use just the oil and not the garlic bits, but if you'd like it to be more garlicky, feel free to include the garlic bits}. Drizzle dough liberally with plain olive oil. {I know this seems excessive but it soaks in as it bakes. Trust me.}
  5. Top dough with grapes, pressing them into the dough. Sprinkle with caramelized onion, rosemary and sea salt.
  6. Bake for approximately 30-35 minutes or until the top develops a golden brown crust.
  7. Remove from oven and let cool for 5 minutes, then remove from sheet pan with a spatula and transfer to a cutting board. Cut into desired shapes and serve warm.
Notes
Note: You can also make this ahead. Just cover with plastic wrap {ideally sprayed with non-stick spray} and pop in the fridge to rise overnight. When ready to bake, remove from refrigerator and let sit at room temperature for an hour before proceeding with recipe.

 

Dianna Muscari

Dianna Muscari blogs about her cooking and antics on The Kitchen Prep. A self-taught cook and baker, Dianna shares with her readers the messes and successes she encounters in the kitchen. Along with her recipes - which range from healthy to hearty to downright decadent - Dianna shares anecdotes about life, marriage, travel, and living in Florida. Her conversational writing style draws you into her kitchen for a meal and a laugh as she navigates through life one recipe at a time.

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