Get ready for weekend cocktail hour with this Rosemary & Grape Focaccia recipe from King Arthur Baking. Roasting the grapes concentrates their flavor and tightens their texture. When baked on top of focaccia and garnished with fresh rosemary, the result is a flatbread that’s excellent for snacking, or for pairing with cheeses and charcuterie or Italian salumi.
> There are more focaccia recipes below.
Focaccia (foe-KAH-cha) is an Italian yeast bread, baked in a flat or round pan. It is one of the most popular breads in Italy.
A bit of history: In the old days before the availability of baking pans, yeast-risen breads and cakes were patted into rounds and baked on hearthstones or griddles. By the 17th century, hoops made of metal or wood were placed on flat pans to shape breads and cakes.
In the 17th century, cookware developed so that the European kitchen contained a number of skillets, baking pans, a kettle and several pots, along with a variety of pot hooks to hold the cookware over the fire, and trivets to place the hot cookware when removed from the fire.
If you want to be more creative, you can mix different colored grapes.
Prep time is 15 minutes, bake time is 23 to 27 minutes, plus 1-2 hours rising time. Total 2 hours 48 minutes.
Ingredients For The Dough
1. MAKE the dough. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients in a large mixing bowl and mix until a soft dough forms. Knead using a mixer at medium speed for 6 minutes or by hand on a lightly floured surface for 8 minutes, until the dough is smooth and supple.
2. TRANSFER the dough to a greased bowl, cover, and let rise for 1 to 2 hours, until doubled.
3. WASH and drain the grapes.
4. ASSEMBLE: Lightly oil an 18″ x 13″ baking sheet. Transfer the dough to the pan and gently press it out to fill the pan. If the dough starts to snap back, cover and let it rest for 10 minutes before pressing it out further.
5. DRIZZLE 2 tablespoons of olive oil over the dough and arrange the grapes across its surface. Cover the dough with greased plastic wrap or your favorite reusable cover and let it rise for 30 minutes.
6. REMOVE the cover and gently press the grapes down into the dough; they should be embedded, not resting on top. Re-cover and let rise for another 30 minutes, while you preheat the oven to 375°F.
7. UNCOVER the focaccia, add the rosemary sprigs and bake for 23 to 27 minutes, until golden brown. Remove from the oven and serve warm.
Store any leftovers, well wrapped, at room temperature for a couple of days; or freeze for longer storage. (But we bet there won’t be any leftovers, and you’ll be sorry you didn’t make two flatbreads!).
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