For the holidays this year, I want to start a new tradition. I want to have a holiday dinner with my friends. There is no better way to welcome people to a party than with focaccia because I love the way that fresh bread makes the house smell. So I made a focaccia dough and I topped it with roasted almonds, fresh grapes and fresh rosemary, so when it came out of the oven, the grapes were beautifully roasted, the almonds were extra toasty and the rosemary scented the whole bread. Enjoy!
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Roasted Almond Focaccia with Grapes and Rosemary
- Total Time: 3 hours 5 minutes
- Yield: 6 servings 1x
Description
This roasted almond focaccia with grapes and rosemary is a fragrant and flavorful bread, perfect for holiday gatherings with friends.
Ingredients
- 4 1/2 tsp active dry yeast
- 1 cup (240 ml) warm water (between 110 and 115 degrees F)
- 3 cups (720 ml) all-purpose flour, more as needed
- 3 tbsp (45 ml) olive oil, plus more for topping
- 3 tbsp (45 ml) sugar
- 1 tbsp salt
- 1 cup (240 ml) roasted almonds
- 1 cup fresh grapes
- 2 tbsp fresh rosemary, chopped
Instructions
- In a large bowl, sprinkle yeast over warm water. Stir to dissolve and let it sit for about 5 minutes until foamy.
- Add 1 cup of flour and blend together until smooth. Cover with plastic wrap and set in a warm place to rise for 1 hour.
- After the initial rise, add the remaining flour, olive oil, sugar, and salt to the yeast mixture. Stir until the dough begins to come together.
- Transfer the dough to a floured surface and knead for about 8-10 minutes, adding more flour as needed, until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for another hour, or until doubled in size.
- Preheat the oven to 400 degrees F (200 degrees C).
- Once risen, punch down the dough and transfer it to a baking sheet lined with parchment paper. Stretch and press the dough into a rectangle about 1-inch thick.
- Drizzle the top with olive oil and use your fingers to dimple the surface of the dough.
- Scatter the roasted almonds, fresh grapes, and chopped rosemary evenly over the top of the dough.
- Bake in the preheated oven for 30-35 minutes, or until the focaccia is golden brown and the grapes are roasted.
- Remove from the oven and let cool slightly before slicing and serving.
Notes
- For a more intense flavor, toast the almonds before adding them to the focaccia.
- This bread is best served warm, but can be stored in an airtight container for up to 2 days.
- Reheat in the oven for a few minutes before serving.
- You can substitute walnuts or pecans for almonds if desired.
- Prep Time: 2 hours 30 minutes
- Cook Time: 35 minutes
- Category: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 8
- Sodium: 350
- Fat: 12
- Carbohydrates: 45
- Fiber: 3
- Protein: 7
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Cast Iron Skillet Orange Rosemary Focaccia
- Roasted Garlic Focaccia
- Golden Rosemary Focaccia Bread
- Olive Rosemary Focaccia
Frequently Asked Questions
This recipe takes over 3 hours — where does all the time go?
Most of the time is hands-off rising. The dough goes through two rises: the first is 1 hour after mixing in the initial cup of flour to the yeast, and the second is another hour after adding the remaining flour, olive oil, sugar, and salt and kneading. The actual bake at 400°F (200°C) is only 30–35 minutes.
Can I substitute a different nut for the almonds?
Yes — the notes say you can substitute walnuts or pecans for the 1 cup of roasted almonds. The notes also suggest toasting the nuts beforehand for a more intense flavor, regardless of which nut you use. 
What happens to the grapes during baking?
The 1 cup of fresh grapes are scattered directly onto the dimpled dough before going into the oven. The article says that after 30–35 minutes at 400°F they are “beautifully roasted” — they soften, concentrate in sweetness, and burst slightly into the bread’s crust alongside the extra-toasty almonds and rosemary-scented dough.
