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
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
- Total Time: 1 hour 30 minutes
- Yield: 4 1x
Description
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.
Ingredients
Scale
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
- 1/2 teaspoon coarse sea salt
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
Instructions
Topping:
- Heat about a tablespoon of olive oil in a medium pan over medium heat.
- 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.
- 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. {Dough will be sticky.} Cover with a clean dish towl and let rise for an hour.
- 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:
- 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.}
- 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.
- Prep Time: 30 mins
- Cook Time: 1 hour
