When you want an authentic Italian bread that bridges the gap between bakery staple and rustic sweet treat, Focaccia with Sweet Grapes and Rosemary (Focaccia con l’Uva) is an absolute masterpiece. Golden, olive oil-rich focaccia dough is dimpled deep, studded with juicy red or concord grapes, sprinkled with fresh rosemary, and finished with a dusting of coarse sugar and flaky sea salt.
The secret to a fruit focaccia that gets a crispy, golden crust without turning soggy under the juicy grapes is Emulsifying Olive Oil with Water into the Dimples and Pressing the Grapes Deeply into the Dough. Pushing the grapes far into the dough prevents them from rolling off as the focaccia rises, while the olive oil emulsion roasts the fruit into sweet, jammy pockets.
Why You’ll Love This Focaccia
- Incredible Sweet & Savory Balance: Bursts of sweet roasted grape juice pair with fragrant, piney rosemary and crunchy sea salt.
- Crispy Outside, Pillowy Inside: High-hydration dough baked in plenty of extra virgin olive oil yields the iconic crispy focaccia crust.
- Versatile Serving Options: Perfect alongside a charcuterie board, paired with creamy goat cheese, or served with afternoon coffee.
- Effortless No-Knead Option: Simple mix-and-fold method lets time do the work to build gluten and big air bubbles.
Key Ingredients Overview
- Bread Flour or All-Purpose Flour: Higher protein bread flour gives a chewier crumb and structure for holding fruit.
- Extra Virgin Olive Oil: Used generously in the pan and over top to fry the bottom crust and nourish the crumb.
- Seedless Red or Concord Grapes: Small, sweet grapes roast down into juicy, caramelized gems.
- Fresh Rosemary: Fresh leaves provide aromatic, piney contrast to the sweet grapes.
- Flaky Sea Salt & Coarse Sugar: Maldon sea salt and a light sprinkle of coarse sugar enhance the sweet-savory crust.
Step-by-Step Instructions
1.The High-Hydration Dough Mix:10 min.
In a large bowl, whisk 4 cups (500g) bread flour, 2 teaspoons (7g) instant yeast, 1½ teaspoons fine salt, and 1 tablespoon honey. Add 1½ cups (360ml) warm water ($40^\circ\text{C}$ / $105^\circ\text{F}$) and 2 tablespoons extra virgin olive oil. Mix with a spatula until a sticky, wet dough forms. Cover and let rise in a warm place for 1½ to 2 hours (or refrigerate overnight for 12–24 hours for better flavor).
2.The Pan Transfer & Second Rise:5 min.
Pour 3 tablespoons of extra virgin olive oil into a 9×13-inch baking pan (or 10×15-inch sheet pan). Transfer the puffy dough into the oiled pan and gently turn to coat in oil. Stretch the dough towards the corners (don’t worry if it shrinks back). Let rise uncovered in a warm spot for 45 to 60 minutes until double in size and jiggly.
3.The Dimple, Grape & Rosemary Press:5 min.
Preheat your oven to $220^\circ\text{C}$ ($425^\circ\text{F}$). Drizzle 2 tablespoons of olive oil over the risen dough. Oil your fingers and press straight down into the dough all the way to the bottom of the pan to create deep dimples. Press 1½ cups small seedless red grapes firmly deep into the dimples. Scatter 2 tablespoons fresh rosemary leaves, 1 teaspoon flaky sea salt, and 1 tablespoon coarse turbinado sugar over top.
4.The High-Heat Golden Bake:25 min.
Bake at $220^\circ\text{C}$ ($425^\circ\text{F}$) for 22 to 28 minutes until the top is deep golden brown and the grapes are blistered, bubbling, and bursting with sweet juices.
5.The Cool & Slice:10 min.
Remove from the oven and let cool in the pan for 10 minutes so the focaccia reabsorbs its olive oil and fruit juices. Transfer to a cutting board, slice into squares, and serve warm!
Expert Tips for Success
- Push Fruit Deep into the Dough: If grapes just sit on top of the dough, they will dry out and fall off when sliced. Press them firmly into the dimples until they are almost buried!
- Overnight Cold Fermentation: For big bakery-style air pockets and deep sourdough-like flavor, let the dough rise in the refrigerator for 18 to 24 hours before transferring to the pan.
- Pair with Creamy Cheese: Serve slices of this warm grape focaccia topped with fresh goat cheese, creamy ricotta, or whipped gorgonzola for an extraordinary appetizer.
The Recipe Card
- Prep Time: 20 mins
- Rise Time: 2 hours 30 mins
- Bake Time: 25 mins
- Total Time: 3 hours 15 mins
- Yield: 8 to 10 Servings
Ingredients:
- The Focaccia Dough: 4 cups (500g) Bread Flour, 2 tsp (7g) Instant Yeast, 1½ tsp Fine Salt, 1 tbsp Honey, 1½ cups (360ml) Warm Water, 5 tbsp Extra Virgin Olive Oil (divided).
- The Sweet-Savory Topping: 1½ cups Seedless Red or Concord Grapes, 2 tbsp Fresh Rosemary Leaves, 1 tsp Flaky Sea Salt (Maldon), 1 tbsp Coarse Turbinado Sugar.
Instructions:
Whisk flour, yeast, fine salt, honey, warm water, and 2 tbsp olive oil into a wet dough; cover and rise 1½–2 hours. Coat a 9×13-inch baking pan with 3 tbsp olive oil, add dough, and stretch; let rise 45–60 minutes until jiggly. Drizzle with remaining 2 tbsp olive oil, dimple deeply with fingers, and press grapes firmly into dimples. Top with rosemary, flaky sea salt, and coarse sugar. Bake at $220^\circ\text{C}$ ($425^\circ\text{F}$) for 22–28 minutes until golden and bubbling; cool 10 minutes and serve.
