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.
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Roasted Grape, Onion and Rosemary Focaccia
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
Description
This hearty focaccia is topped with sweet roasted grapes, caramelized onions, and fragrant rosemary, creating a bread reminiscent of a thick Sicilian pizza.
Ingredients
- 1 small onion, sliced thin
- 2 tbsp (30 ml) olive oil
- 1 cup (240 ml) red or green grapes, seeded if necessary, halved
- 1 tbsp fresh rosemary leaves, roughly chopped
- 1 clove garlic, grated
- 1/2 tsp coarse sea salt
- 1 1/2 cups (360 ml) warm water
- 3 tbsp (45 ml) olive oil, plus more for drizzling
- 1 1/4 tsp salt
- 3 1/2 cups (840 ml) unbleached all-purpose flour
- 1 tbsp instant yeast
Instructions
- Heat about 1 tbsp of olive oil in a medium pan over medium heat.
- Add the sliced onion and a pinch of salt. Saute until golden and caramelized, about 20 minutes. If the pan begins to dry out, add a splash of water and scrape up any bits from the bottom. Set aside until ready to use.
- Meanwhile, combine the olive oil and grated garlic in a small microwave-safe cup. Microwave on high for 30-45 seconds, until the oil is fragrant with garlic. Set aside.
- Drizzle a 9×13-inch sheet pan with about 2 tbsp (30 ml) of olive oil.
- In the bowl of a stand mixer, combine the water, 3 tbsp olive oil, salt, flour, and yeast. Mix at high speed for about a minute, until fully combined.
- Scoop the batter onto the oiled pan, spreading it out as much as possible (the dough will be sticky). Cover with a clean kitchen towel and let rise for 1 hour.
- Note: You can make this ahead. Cover with plastic wrap (ideally sprayed with non-stick spray) and refrigerate to rise overnight. When ready to bake, remove from the refrigerator and let sit at room temperature for 1 hour before proceeding.
- Preheat the oven to 400°F (200°C). Uncover the dough and poke it with your fingertips to make deep indentations. With a pastry brush, paint on the prepared garlic oil (tilt the cup to use just the oil and not the garlic bits, or include the bits for a more garlicky flavor). Drizzle the dough liberally with plain olive oil — it soaks in as it bakes.
- Top the dough with the grapes, pressing them in. Sprinkle with the caramelized onion, rosemary, and coarse sea salt.
- Bake for 30-35 minutes, or until the top develops a golden brown crust.
- Remove from the oven and let cool for 5 minutes, then transfer from the sheet pan to a cutting board with a spatula. Cut into pieces and serve warm.
Notes
- This focaccia is very forgiving and can be made with different herbs and toppings based on your preference.
- It can rise overnight for a deeper flavor or be prepared quickly within a few hours.
- Store leftovers in an airtight container at room temperature for up to 2 days.
- Reheat in the oven for a few minutes to restore crispiness.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5
- Sodium: 300
- Fat: 7
- Carbohydrates: 45
- Fiber: 2
- Protein: 6
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
- Grape, Onion and Rosemary Focaccia
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- Golden Rosemary Focaccia Bread
- Olive Rosemary Focaccia
Frequently Asked Questions
Can I let this focaccia dough rise overnight instead of for one hour?
Yes — this dough is extremely forgiving. I’ve let it rise overnight or whipped it up quickly within a few hours of serving. An overnight rise in the fridge will develop a deeper flavor.
Why does this focaccia use grapes as a topping?
I think of this focaccia as hearty, like a thick Sicilian pizza, and the toppings — caramelized onions, rosemary, and roasted grapes — can be swapped based on preference. Grapes are a classic Tuscan addition (schiacciata con l’uva), adding bursts of sweetness that contrast beautifully with the savory rosemary.
Do I need to fully caramelize the onions before the focaccia goes in the oven?
Yes — sauté the sliced onion over medium heat for about 20 minutes, until golden and caramelized, before pressing them into the dough. This ensures the onions are fully soft and sweet rather than raw and sharp after the 20–25-minute bake.
How do I store leftover focaccia?
Store leftovers in an airtight container at room temperature for up to 2 days, and reheat in the oven for a few minutes to restore crispiness.
