Breads & Doughs

Grape and Rosemary Focaccia

4.89 from 9 votes
Lovely grapes, chewy and savory no-knead focaccia, what's not to love about this perfect Grape and Rosemary Focaccia recipe?
Slices of grape and rosemary focaccia.

Hi Bold Bakers!

If you’ve never had — or heard of — Grape and Rosemary Focaccia, it is the perfect combination of sweet and salty and it’s nearly impossible not to want to polish off the entire thing! Grape focaccia, or Schiacciata Con L’uva, or grape harvesters’ focaccia, actually has a deep history in Tuscany, where people would make this bread to represent the annual autumn harvest of grapes! 

Grapes that are harvested for wine and focaccia? That’s a win-win for me!

My homemade grape and rosemary focaccia recipe uses honey instead of sugar. And, traditionally, there’s no rosemary in grape harvesters’ focaccia, but I wanted to add a savory flavor to help balance the sweetness of the honey and grapes. 

The end product has all the flavor notes I love together, and it looks absolutely beautiful! 

Beautiful Concord grapes resting on a table.

What Is Grape and Rosemary Focaccia?

Grape and rosemary focaccia is a type of flatbread that is somehow irresistible, perfectly salty, sweet, and olive oily all in one bite. This recipe creates focaccia with an amazing crisp outside but super soft inside. 

Can’t you imagine serving this with some wine and cheese right as the autumn leaves are at their peak? 

The Type Of Grapes

The best grapes to use for focaccia have got to be Concord grapes! They’re harvested in Septemeber through late October, and they’re best when they are in season.

If you’ve never had a Concord grape before, I guarantee it will blow your mind! The skin is thick, and a little sour, but the juice inside is so sweet, it tastes just like grape juice! (Which makes sense, huh?)

The lovely Concord grapes sitting on top of my proofing rosemary focaccia.

What You Need To Make Grape And Rosemary Focaccia

How To Make Grape And Rosemary Focaccia

If you think you’re in for a difficult time, think again. Here’s what you can expect from this recipe (don’t forget to get the full recipe with measurements, on the page down below).

  1. The day before you plan to bake your focaccia, combine the flour, yeast, and salt into a large bowl. Add the water and stir with either a large spoon or your hand until the flour is completely incorporated. The dough should be sticky! Don’t panic if it’s sticky, because that’s right.
  2. Cover the bowl with plastic wrap (or a reusable shower cap) and a kitchen towel. Allow it to sit at room temperature for 18-24 hours. 
  3. The next day, pour 1 tablespoon of olive oil into a 10″ baking pan. Use your fingertips to scrape about 1/2 of the dough out of the bowl and into the pan. Turn it, so both sides get coated in olive oil, then spread the dough out to the sides of the pan. If it springs back while shaping, allow the dough to relax for 20 minutes.
  4. Once spread out, sprinkle about half of the grapes, rosemary, and honey on top.
  5. Place the remaining dough on top and carefully cover the filling while stretching it out to the pan’s corners. Top with the remaining grapes, rosemary, honey, and olive oil.
  6. Sprinkle with coarse sea salt!  
  7. Cover the baking pan with plastic wrap and a towel and let it proof again for about 45 minutes.
  8. When you’re ready to bake, use your first three fingers to dimple the dough’s surface all over. This dimpling is what makes the focaccia bubbly.
  9. Bake in a preheated 425°F (210°C) oven for 40-45 minutes or until golden brown. To avoid an overly browned bottom, bake it on top of another inverted baking pan.

The outer texture of my grape focaccia.

Gemma’s Pro Chef Tips For Making Grape And Rosemary Focaccia

  • Use Concord grapes! But remember to de-seed them if they have seeds! 
  • Make the focaccia up to 2 days in advance. The flavors and textures will improve as it sits and ferments.
  • Don’t be shy with that olive oil! If you think you’re using too much, you probably aren’t. Focaccia should be an almost oily bread.
  • If you use instant yeast, add it to the flour. If you are using active yeast, you will need to activate it in the liquid first.
  • If you want chewier focaccia, use bread flour instead of all-purpose flour.

How Do I Store Grape And Rosemary Focaccia?

Leftovers can be stored at room temperature, covered, for up to 3 days. If you would like to freeze your focaccia, wrap it in parchment paper and place it in an airtight container.

A close of up my grape and rosemary focaccia recipe, showing grapes and interior texture.

Make More Focaccia!

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Full (and printable) recipe below!

Grape and Rosemary Focaccia Recipe

4.89 from 9 votes
Lovely grapes, chewy and savory no-knead focaccia, what's not to love about this perfect Grape and Rosemary Focaccia recipe?
Author: Gemma Stafford
Servings: 8 people
Prep Time 15 mins
Cook Time 25 mins
Ferment 18 hrs
Lovely grapes, chewy and savory no-knead focaccia, what's not to love about this perfect Grape and Rosemary Focaccia recipe?
Author: Gemma Stafford
Servings: 8 people

Ingredients

  • 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
  • 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.

 

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Vegghead

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Menam
Menam
9 days ago

This looks great! I wanted to know if this could be made in a 9-inch spring-foam pan? Or perhaps just a 9-inch round pan as I don’t have a 10-inch pan. I’m a huge fan by the way

Last edited 9 days ago by Menam
Veronica
11 days ago

I’m so happy with the way it turned out! Putting flakey salt on top added a whole extra dimension somehow!

Vegghead
14 days ago

I had to go to four stores to find the Concord grapes. Worth it. It was lovely.

Misty
24 days ago

It looks fantastic! Thanks for the recipe! I will definitely try it soon.

25 days ago

This looks incredible and I can’t wait to try it! Do you have a video for this one? I think it would be helpful to see what the consistency should be or if it needs to rest for a bit as you said.

festie
26 days ago

I would love to try this with cranberries. Think it would work?

Melissa DK
26 days ago

I can’t wait to try this! I have a question about the baking pan… In the photo your foccacia is round, but in the instructions it says to spread the dough out to the corners. Is this for a 10″ baking sheet or a 10″ round cake pan? Thanks so much for the recipe!

Doris Cripps
Doris Cripps
26 days ago

Can the recipe be cut in half?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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