This Concord grape-studded focaccia from Lauren Kasavan bakes up golden and chewy, a perfect starter for any fall dinner party. With a sprinkle of fresh rosemary and sea salt to complement the Concord grapes, this bread is an unexpected sweet-meets-savory way to celebrate the harvest.
Concord Grape Focaccia
Author: Lauren Kasavan of Tutti Dolci
Serves: 1 (14x12-inch) loaf
Ingredients
- 4 cups (500 grams) all-purpose flour
- 2 teaspoons (4 grams) instant yeast
- 3 teaspoons (9 grams) kosher salt, divided
- 1½ cups (360 grams) warm water (120°F/49°C)
- 5 tablespoons (70 grams) extra-virgin olive oil, divided
- 2 tablespoons (24 grams) granulated sugar
- 2 cups (300 grams) Concord grapes*
- 2 tablespoons (4 grams) chopped fresh rosemary
Instructions
- In a large bowl, whisk together flour, yeast, and 2 teaspoons (6 grams) salt with a dough whisk until combined. Add 1½ cups (360 grams) warm water and 2 tablespoons (28 grams) oil, stirring just until combined. Cover and let stand in a warm, draft-free place (75°F/24°C) until puffed, 1½ to 2 hours.
- Preheat oven to 400°F (200°C).
- Turn out dough onto a lightly floured surface, and shape into a ball. Line a rimmed baking sheet with parchment paper. Brush parchment with 1 tablespoon (14 grams) oil. Transfer dough to prepared pan, and gently press or roll dough into a 14×12-inch rectangle. Cover and let rest for 10 minutes.
- Coat dough generously with remaining 2 tablespoons (28 grams) oil. Sprinkle with sugar, and top with Concord grapes, pressing gently into dough. Sprinkle with rosemary and remaining 1 teaspoon (3 grams) salt.
- Bake until golden brown, 30 to 35 minutes. Let cool for 30 minutes before slicing.
Notes
*You do not have to seed the grapes. The heat from the oven helps break the seeds down as the focaccia bakes.
