Roasted Grape, Onion and Rosemary Focaccia

This bread is hearty, like a thick Sicilian pizza due to the toppings. It is also one of the quickest, easiest breads you’ll ever make.
By Dianna Muscari

Roasted Grape, Onion and Rosemary Focaccia

I’ve made this 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.

Roasted Grape, Onion and Rosemary Focaccia
 
Prep Time
Cook Time
Total Time
 
This bread is hearty, like a thick Sicilian pizza due to the toppings. It is also one of the quickest, easiest breads you'll ever make.
Author:
Recipe Type: Baking
Serves: 4
Ingredients
Topping:
  • 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
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
Topping:
  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 towl and let rise for an hour.
  4. 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.
Assembly:
  1. 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.}
  2. Top dough with grapes, pressing them into the dough. Sprinkle with caramelized onion, rosemary and sea salt.
  3. Bake for approximately 30-35 minutes or until the top develops a golden brown crust.
  4. 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.

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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