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 1x
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, divided
- 1 cup (240 ml) red or green grapes, seeded if necessary, halved
- 1 tbsp fresh rosemary leaves, roughly chopped
- 1 clove garlic, grated
- 2 1/4 tsp active dry yeast
- 1 tsp sugar
- 1 cup (240 ml) warm water (about 110°F / 45°C)
- 2 1/2 cups (600 ml) all-purpose flour
- 1 tsp salt
- 1 tbsp (15 ml) olive oil, for greasing
- Coarse sea salt, for sprinkling
Instructions
- In a small bowl, combine the yeast, sugar, and warm water. Let it sit for about 5 minutes until it becomes frothy.
- In a large mixing bowl, combine the flour and salt. Add the yeast mixture and stir until a dough forms.
- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
- While the dough is rising, prepare the topping. Heat 1 tbsp of olive oil in a medium pan over medium heat. Add the sliced onion and a pinch of salt. Sauté the onion until golden and caramelized, about 20 minutes. If the pan becomes dry, add a little more olive oil.
- Preheat the oven to 400°F (200°C). Punch down the risen dough and transfer it to a greased baking sheet. Stretch and press the dough into a rectangle or oval shape, about 1/2-inch thick.
- Brush the surface of the dough with the remaining olive oil. Evenly distribute the caramelized onions, halved grapes, rosemary, and grated garlic over the top. Press the toppings gently into the dough.
- Sprinkle coarse sea salt over the top of the focaccia.
- Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and the edges are crispy.
- Remove from the oven and let cool slightly before slicing and serving.
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
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Frequently Asked Questions
Can I let this focaccia dough rise overnight instead of for one hour?
Yes — the article explicitly says the dough is “extremely forgiving” and that the author has “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?
The article describes the focaccia as hearty “like a thick Sicilian pizza” and notes that 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 with the savory rosemary. 
Do I need to fully caramelize the onions before the focaccia goes in the oven?
Yes — the instructions call for sautéing 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?
The notes say to store leftovers in an airtight container at room temperature for up to 2 days, and to reheat in the oven for a few minutes to restore crispiness.
