Grape Focaccia
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6tablespoons (72 grams) extra virgin olive oil, more for drizzling
- 1tablespoon plus 1 teaspoon (4 grams) fresh rosemary leaves
- 2teaspoons (8 grams) active dry yeast
- 1⅔cups (207 grams ) all-purpose flour, more as needed
- ⅔cup (85 grams) fine cornmeal
- 5tablespoons (75 grams) granulated sugar
- 1½teaspoons (6 grams) salt
- 2¼cups (350 grams) Concord, black or red grapes
- ½cup pine nuts 29 grams, optional
- Flaky sea salt, for sprinkling
Nutritional analysis per serving (8 servings)
340 calories; 15 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 47 grams carbohydrates; 2 grams dietary fiber; 17 grams sugars; 5 grams protein; 253 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a small skillet over medium heat, warm the oil. Stir in 1 tablespoon rosemary leaves. Remove the pan from the heat and let it cool.
- Step 2
Place ¾ cup (177 grams) lukewarm water (105 to 115 degrees) in a large bowl. Sprinkle the yeast over it. Let it stand until foamy, about 5 minutes.
- Step 3
Stir in the olive oil mixture, 1⅔ cups flour, cornmeal, 3 tablespoons (54 grams) sugar, and salt to the yeast mixture. Stir until a soft dough forms.
- Step 4
Turn the dough out onto a floured surface. Knead until it is smooth and elastic, about 10 minutes, or knead in a stand mixer with a dough hook attached, for about 5 minutes. If using the stand mixer, finish the dough by hand, on a floured surface, for 1 minute. Add more flour; it could need as much as another ¼ cup (31 grams) if the dough feels very sticky (you want damp but not unworkable dough).
- Step 5
Oil a large bowl. Place the dough in the bowl, and turn to coat it lightly with the oil. Cover the bowl with a dish towel. Place the bowl in a warm place, and let it rise until the dough has doubled, about 1 hour.
- Step 6
Halve the grapes if they are large. If using Concord, pit them.
- Step 7
Heat the oven to 400 degrees. Oil a large cookie sheet or baking pan (11-inch by 17-inch) with some olive oil.
- Step 8
Punch down the dough, then pat it into the pan, stretching into an oval about ⅜- to ½-inch thick — it should not fill the entire pan. Dimple the dough with your fingertips. Scatter the grapes and pine nuts, if using, over the dough, pressing them in lightly. Sprinkle the remaining 2 tablespoons (36 grams) sugar, 1 teaspoon rosemary, and flaky sea salt over the grapes. Drizzle all over with plenty of oil. Bake until golden brown, 25 to 30 minutes.
Private Notes
Comments
This works just fine with regular red table grapes (and is much less work than having to pit the Concord grapes). The sugar in the crust can contribute to burning so watch the bottom. I find this to be a superior recipe to the more-recently published Yotam Ottolenghi grape focaccia, which is delicious but is more work and the end product is very close to bread-with-grape-jam.
I found the flour measurements for this recipe to be way too little. Ended up nearly adding an extra 2/3 flour to get a workable but soft dough. Following the recipe led to a very soft, almost soupy, mixture that couldn’t possibly be kneaded.
This is amazingly delicious. I used the "designer" grape known as Witchs Figners or Gum Drops. ABSOLUTELY delicious. Also yummy with some frash chevre as a garnish. I did not use any cornmeal in my dough (I don't have fine, only medium or corn flour), so it was all AP flour. Very lovely dough, easy to work with.
The placement of 4 grams of rosemary after 1 teaspoon confused me. It’s a total of 1 T 1 t for 4 g. Don’t heat it all in oil. Keep out a t.
Delicious & very simple. Love the salt and sweet of the top and the cornmeal adds great texture. I will make this again.
I did not love the texture of the focaccia. it felt like gluten free even though it was made with corn and reg flour. I used organic corn and an organic AP. No one I shared it with had anything bad to say but as someone who bakes focaccia all the time this was not my favorite. topping are wonderful together though. :)