Best 5 Grape Focaccia Recipes

GRAPE-AND-ROSEMARY FOCACCIA

Steps:

• In a medium bowl, toss grapes with 1 tablespoon olive oil; set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, whisk together flour, water, both raisins, and yeast with a mixer on medium speed until combined. Cover with plastic wrap, and let stand in a warm place until doubled in volume and bubbling, about 2 hours.
• Add salt to bowl. Switch to dough-hook attachment and mix on low speed for 5 minutes. Increase speed to medium, and mix for 30 seconds. (Dough should be loose and sticky.)
• Turn dough out onto a well-floured surface using a dough scraper. Fold bottom edge of dough up toward the center and pat gently to deflate. Fold top edge down toward the center, and pat gently. (Folds should overlap slightly.) Repeat with left and right sides, tapping off excess flour as you work. (Dough will be difficult to handle, but try not to incorporate too much flour.) Gently flip dough into a large bowl. Cover with plastic wrap, and let stand in a warm place until doubled in volume, about 1 hour.
• Turn dough out onto a well-floured surface, and repeat folding process. Transfer dough to bowl. Cover with plastic wrap, and let stand in a warm place until doubled in volume, about 1 hour.
• Place a pizza stone on floor of a gas oven (remove racks) or bottom rack of electric oven. Preheat oven to 425 degrees for a convection oven or 450 degrees for a conventional oven for at least 45 minutes. Alternatively, if not using a pizza stone, preheat oven 15 minutes before baking.
• Pour 1/3 cup oil into a 13-by-17-inch rimmed baking sheet, coating entire surface. Turn out dough onto baking sheet, coating bottom with oil. Dip fingertips in olive oil to prevent them from sticking, and push dough out toward edges of baking sheet. Cover with plastic wrap, and let stand for 45 minutes, pressing dough toward edges occasionally.
• Scatter grapes over top and sprinkle with sanding sugar and rosemary. Top should be well oiled; if necessary, drizzle with up to 1 tablespoon olive oil.
• Bake in lower third of oven or on preheated pizza stone, rotating halfway through, until bottom is golden brown, 30 to 40 minutes. Immediately slide focaccia out of baking sheet onto a wire rack. Drizzle with any oil left in pan; sprinkle with flaky salt. Let cool slightly. Serve warm or at room temperature.

GRAPE FOCACCIA

Steps:

• In the bowl of a mixer fitted with the dough-hook attachment, mix together flour and yeast. Add water and mix on medium speed until combined. Cover bowl with plastic wrap; let rise in a warm place until bubbling and doubled in volume, about 2 hours.
• Add salt; attach bowl to mixer fitted with the dough-hook attachment and mix on low speed 3 minutes. Increase speed to medium and mix 30 seconds more (dough should be loose and sticky).
• Using a dough scraper, turn dough out onto a lightly floured surface. Fold bottom edge of dough up toward center of dough and gently pat to deflate. Fold top edge down toward center, slightly overlapping bottom edge; pat gently, tapping off excess flour as you work (dough will be difficult to handle, but try not to incorporate too much flour). Gently transfer dough to a large bowl, seam-side down. Cover with plastic wrap; let rise in a warm place until doubled in volume, about 1 hour.
• Turn dough out onto a well-floured surface and repeat folding process. Return dough to bowl and cover with plastic wrap; let rise in a warm place until doubled in volume, 1 hour.
• Preheat oven to 450 degrees (425 degrees if using a convection oven) with rack in center lined with a pizza stone, for at least 45 minutes.
• Coat a 14-by-3-inch round cake pan with 1/3 cup oil; turn dough out into pan, coating with oil. With oiled fingertips, push dough out toward edges of pan. If dough starts to retract, cover with plastic and let stand 5 minutes, then continue until it reaches edges of pan. In a bowl, toss grapes with remaining 1 tablespoon oil; arrange evenly on top of dough, gently pressing to adhere. Cover with plastic wrap; let stand 45 minutes.
• Liberally sprinkle dough with flaky salt and sanding sugar. Dough should be well oiled; if necessary, drizzle with up to 2 tablespoons more oil.
• Bake, rotating pan halfway through, until bottom is golden brown, 25 to 30 minutes. Immediately transfer focaccia to a wire rack. Drizzle with any oil remaining in pan; sprinkle again with more flaky salt and sanding sugar. Let cool slightly. Focaccia may be served warm or at room temperature.

GRAPE AND ROSEMARY FOCACCIA

Steps:

• Preheat oven to 300°F.
• In a baking dish large enough to hold grapes in one layer cook grapes in middle of oven 30 minutes, or until soft and sticky, and cool slightly.
• In a standing electric mixer fitted with paddle attachment beat together yeast, sugar, and water and let stand 5 minutes, or until foamy. Add flour, table salt, and oil and combine well.
• With dough hook knead dough 2 minutes, or until soft and slightly sticky. Form dough into a ball and let rest on a floured surface, covered with an inverted bowl, 10 minutes.
• On a lightly floured surface roll dough into an 18- by 8-inch oval. Arrange oval diagonally on greased large baking sheet and sprinkle with grapes, rosemary, coarse salt, and pepper. Let dough rise, covered loosely with plastic wrap, in a warm place for 1 hour, or until almost doubled in bulk.
• Preheat oven to 375°F.
• Bake focaccia in middle of oven 1 hour, or until golden, and cool on a baking sheet on a rack. Serve focaccia warm or at room temperature.

GRAPE ROSEMARY FOCACCIA

Steps:

• 1. Saute garlic in olive oil. Add grapes and heat thoroughly. Remove pan from heat; add cheese and rosemary; mix well.
• 2. Press pizza dough to fit two 12-inch pizza pans. Spread mixture evenly between the two pans.
• 3. Bake at 400°F 10 minutes or until topping and edges of bread brown. Cut each into 8 pieces.

GRAPE FOCACCIA

Steps:

• 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.
• Place 3/4 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.
• Stir in the olive oil mixture, 1 2/3 cups flour, cornmeal, 3 tablespoons (54 grams) sugar, and salt to the yeast mixture. Stir until a soft dough forms.
• 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 1/4 cup (31 grams) if the dough feels very sticky (you want damp but not unworkable dough).
• 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.
• Halve the grapes if they are large. If using Concord, pit them.
• Heat the oven to 400 degrees. Oil a large cookie sheet or baking pan (11-inch by 17-inch) with some olive oil.
• Punch down the dough, then pat it into the pan, stretching into an oval about 3/8- to 1/2-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.