Grape and Rosemary Focaccia is a rustic masterpiece that combines sweet, juicy grapes with fragrant rosemary for a flavor explosion. The dough, fermented for 18 hours, develops a chewy, airy texture with a golden, crispy crust that’s irresistible. Each bite offers a perfect balance of savory herbs and bursts of natural sweetness, making it a standout dish for any occasion.
With just 15 minutes of prep and 25 minutes of baking, this recipe is surprisingly simple yet delivers restaurant-quality results. The aroma of rosemary fills your kitchen as the focaccia bakes, creating a warm, inviting atmosphere. Whether served as an appetizer, side, or snack, this bread is sure to impress with its complex flavors and artisan appeal.
Ingredients for Grape and Rosemary Focaccia
- 3 cups (15oz/422g) all-purpose flour
- ½ teaspoon instant dried yeast
- 2 teaspoons salt
- 1 ⅓ cups (10 ½oz/282ml) water, room temperature
- 2 tablespoons olive oil, divided
- 2 cups (14oz/400g) Concord grapes, divided (or substitute with seedless red grapes)
- 2 tablespoons chopped rosemary, divided (fresh is best, but dried can work in a pinch)
- 2 tablespoons honey, divided
- ½ teaspoon sea salt (flaky sea salt adds a nice texture)
Step-by-Step Instructions
- The Day Before: In a large bowl, combine the flour, yeast, and salt. Add the water and stir with a large spoon or your hand until the flour is fully incorporated. The dough will be sticky—this is normal. Cover the bowl with plastic wrap or a shower cap and a kitchen towel. Let it sit at room temperature for 18-24 hours.
- The Next Day: Pour 1 tablespoon olive oil into a 10″ baking pan. Using your fingertips, scrape roughly half the dough into the pan and turn it to coat it with oil. Spread the dough to the sides of the pan. If it springs back, let it relax for 20 minutes before continuing.
- Sprinkle over roughly half the grapes, rosemary, and honey. Place the remaining dough on top, carefully covering the filling while stretching it to the corners of the pan.
- Add the remaining grapes, rosemary, honey, and olive oil over the top. Sprinkle with sea salt.
- Cover the pan with plastic wrap and a towel. Let the dough proof for 45 minutes.
- Preheat the oven to 425°F (210°C).
- Using your fingers, dimple the surface of the dough to create the classic focaccia texture.
- Bake for 40-45 minutes or until golden brown. Enjoy fresh from the oven! Store leftovers at room temperature, covered, for up to 3 days.
Perfect Pairings: Serving Suggestions for Grape and Rosemary Focaccia
This focaccia is a star on its own, but it pairs beautifully with a variety of dishes. Serve it alongside a charcuterie board with cured meats, cheeses, and olives for a delightful appetizer. For a light meal, pair it with a seasonal salad or a bowl of roasted vegetable soup. It also makes a fantastic accompaniment to a glass of sparkling wine or a crisp white wine.
Storage and Reheating Tips to Keep It Fresh
Store leftovers at room temperature in an airtight container or wrapped in foil for up to 3 days. To revive its texture, reheat slices in a 350°F (175°C) oven for 5-7 minutes until warm and slightly crispy. Avoid microwaving, as it can make the bread soggy.
Recipe Variations to Mix It Up
Feel free to experiment with different ingredients to suit your taste. Swap Concord grapes for sliced figs or caramelized onions for a savory twist. Replace rosemary with thyme or oregano for a different herbal note. You can also add a sprinkle of crumbled feta or goat cheese for extra richness.
Time-Saving Tips for Busy Bakers
If you’re short on time, you can reduce the fermentation period to 12 hours—just note the flavor may be slightly less developed. Alternatively, prepare the dough in the morning and bake it in the evening for a same-day option. Pre-measure your ingredients the night before to streamline the process.
Equipment Guidance for Best Results
Use a 10-inch baking pan or a similar-sized rectangular pan for even baking. A kitchen scale ensures precise measurements, especially for the flour and water. If you don’t have plastic wrap, a shower cap works perfectly for covering the dough during fermentation and proofing.
Grape and Rosemary Focaccia
Ingredients
- 3 cups all-purpose flour 15oz/422g
- ½ teaspoon instant dried yeast
- 2 teaspoons salt
- 1 ⅓ cups water room temperature, 10 ½oz/282ml
- 2 tablespoons olive oil divided
- 2 cups Concord grapes divided, 14oz/400g
- 2 tablespoons chopped rosemary divided
- 2 tablespoons honey divided
- ½ teaspoon sea salt
Instructions
- The Day Before: In a large bowl combine the flour, yeast, and salt. Add the water and stir with a large spoon (or your hand) until the flour is completely incorporated. The dough will be sticky and that’s ok. Cover the bowl with plastic wrap (or a shower cap) and a kitchen towel and let it sit at room temperature for 18-24 hours.
- The Next Day: Pour 1 tablespoon olive oil into a 10″ baking pan. Using your fingertips, scrape roughly ½ the dough out of the bowl into the baking pan and turn it to coat it with oil. Spread out the dough to the sides of the pan. (allow the dough to relax for 20 minutes if it springs backs when shaping)
- Once the dough is spread out in the pan sprinkle over the roughly ½ the grapes, rosemary, and honey. Place on the remaining dough and do your best to carefully cover the filling while stretching it out to the corners of the pan. Add the remaining grapes, rosemary, honey, and olive oil over the top. Lastly, sprinkle over the sea salt.
- Cover the baking pan with plastic wrap and a towel and let the dough to proof for about 45 minutes. Before baking pre-heat the oven to 425°F (210°C). When ready, using only your fingers to dimple the surface of the dough. This creates that lovely bubbly focaccia texture. Bake for 40-45 minutes or until golden brown.
- Enjoy fresh from the oven! Store leftovers at room temperature, covered for up to 3 days. * This can be baked in a rectangular pan 10 inches x 7 inches, or similar.
