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Grape, Onion and Rosemary Focaccia

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.

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Grape, Onion and Rosemary Focaccia

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  • Author: Dianna Muscari
  • Yield: 1 loaf 1x


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.



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)
  • 1/2 teaspoon coarse sea salt

For Bread:

  • 1 1/2 cups warm water
  • 3 tablespoons olive oil (plus additional for drizzling)
  • 1 1/4 teaspoons salt
  • 3 1/2 cups unbleached all-purpose flour
  • 1 tablespoon instant yeast



  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.


  1. Drizzle a 9×13 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.


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.

  • Category: Pane


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