Description
Sweet and savory focaccia with roasted grapes and onions. A perfect appetizer or side dish.
Ingredients
Units
Scale
- 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
Instructions
- Toppings
- Heat about a tablespoon of olive oil in a medium pan over medium heat.
- Add sliced onion and sprinkle with a pinch of salt. Sauté onion until golden and caramelized, about 20 minutes.
- Set aside until ready to use.
- 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
- Drizzle a 9×13 inch sheet pan with about 2 tablespoons of olive oil.
- In the bowl of an electric mixer, combine all ingredients and mix at high speed for about a minute until fully combined.
- Scoop batter onto oiled pan, spreading dough out as much as possible.
- Cover with a clean dish towel and let rise for an hour.
- Preheat oven to 400°F (204°C).
- Uncover dough and poke with tips of fingers to make deep indentations.
- With a silicone basting brush, “paint” on prepared garlic oil.
- Drizzle dough liberally with plain olive oil.
- Top dough with grapes, pressing them into the dough.
- Sprinkle with caramelized onion, rosemary, and sea salt.
- Bake for approximately 30-35 minutes or until the top develops a golden brown crust.
- 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
- 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