Concord Grape Focaccia

concord grape focaccia
Recipe Development, Food Styling, and Photography by Laura Kasavan

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
Serves: 1 (14x12-inch) loaf
  • 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
  1. 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.
  2. Preheat oven to 400°F (200°C).
  3. 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.
  4. 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.
  5. Bake until golden brown, 30 to 35 minutes. Let cool for 30 minutes before slicing.
*You do not have to seed the grapes. The heat from the oven helps break the seeds down as the focaccia bakes.


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