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
Units
- 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