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.

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

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• Author: Dianna Muscari
• Total Time: 55 minutes
• Yield: Serves 12 1x
• Diet: Omnivore

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Description

Sweet and savory focaccia with roasted grapes and onions. A perfect appetizer or side dish.

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Ingredients

Units USM Scale 1x2x3x

• 1 small onion (sliced thin)
• 2 tbsp olive oil
• 1 cup (237 ml) red or green grapes {seeded (if not already seedless}, halved)
• 1 tbsp fresh rosemary leaves (roughly chopped)
• 1 clove garlic (grated or minced)
• 1/2 tsp coarse sea salt
• 1 1/2 cups (355 ml) warm water
• 3 tbsp olive oil (plus additional for drizzling)
• 1 1/4 tsp salt
• 3 1/2 cups (830 ml) unbleached all-purpose flour
• 1 tbsp instant yeast

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Instructions

1. Toppings
2. Heat about a tablespoon of olive oil in a medium pan over medium heat.
3. Add sliced onion and sprinkle with a pinch of salt. Sauté onion until golden and caramelized, about 20 minutes.
4. Set aside until ready to use.
5. 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.
6. Set aside.
7. Bread
8. Drizzle a 9×13 inch sheet pan with about 2 tablespoons of olive oil.
9. In the bowl of an electric mixer, combine all ingredients and mix at high speed for about a minute until fully combined.
10. Scoop batter onto oiled pan, spreading dough out as much as possible.
11. Cover with a clean dish towel and let rise for an hour.
12. Preheat oven to 400°F (204°C).
13. Uncover dough and poke with tips of fingers to make deep indentations.
14. With a silicone basting brush, “paint” on prepared garlic oil.
15. Drizzle dough liberally with plain olive oil.
16. Top dough with grapes, pressing them into the dough.
17. Sprinkle with caramelized onion, rosemary, and sea salt.
18. Bake for approximately 30-35 minutes or until the top develops a golden brown crust.
19. Remove from oven and let cool for 5 minutes, then remove from sheet pan with a spatula and transfer to a cutting board.
20. Cut into desired shapes and serve warm.

Notes

• For a deeper caramelized onion flavor, sauté the onions over low heat for a longer time (up to 30 minutes).
• Substitute other herbs like thyme or oregano for the rosemary, depending on your preference.
• Store leftover focaccia in an airtight container at room temperature for up to 2 days or freeze for longer storage.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Baking
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 slice
• Calories: 300
• Sugar: 10
• Sodium: 300
• Fat: 15
• Saturated Fat: 3
• Unsaturated Fat: 10
• Carbohydrates: 40
• Fiber: 3
• Protein: 5
• Cholesterol: 10

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