Best Grape Focaccia Recipes

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NO-KNEAD GRAPE & ROSEMARY FOCACCIA



No-knead grape & rosemary focaccia image

With this easy bread, there's no need to knead. The slow rise allows the gluten to develop naturally and the sticky, wet dough helps produce focaccia's characteristic air bubbles - great served warm with soft goat's cheese

Provided by Cassie Best

Categories     Side dish, Snack, Starter

Time 1h10m

Number Of Ingredients 7

400g strong white bread flour
1 tsp fast-action dried yeast
4 tbsp olive oil , plus extra for greasing
1 tbsp flaky sea salt
200g red grapes
10 rosemary sprigs, roughly chopped
goat's cheese , to serve (optional)

Steps:

  • Tip the flour, yeast, 1 tbsp olive oil and 1 tsp salt into a large bowl. Add 250ml warm water and mix with a wooden spoon to make a sticky dough. Cover with cling film and put in the fridge for at least 10 hrs, or up to 24 hrs.
  • Heat oven to 180C/160C fan/gas 4. Toss the grapes in 1 tbsp olive oil in a roasting tin. Bake for 20 mins or until shriveled, then set aside to cool.
  • When the dough has doubled in size and is bubbly, remove from the fridge and leave at room temperature for 1 hr. Oil a 23cm square roasting tin and scrape the dough in. Oil your hands, then fold the dough in on itself like an envelope. Turn the tin and repeat to create a square shape, then flip so that the folds are underneath. Scatter the rosemary, grapes and remaining salt over and drizzle with 2 tbsp oil. Use your fingertips to create dimples in the dough, pressing in the toppings and spreading the dough to the corners. Cover with cling film and leave to rise for 1 hr or until almost doubled in size. Heat oven to 220C/200C fan/gas 7 at least 20 mins before you cook the bread.
  • Uncover the dough, drizzle with the remaining oil and bake on the middle shelf for 30 mins until golden brown. Cool for 10 mins in the tin before transferring to a wire rack, or eat warm.

Nutrition Facts : Calories 203 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 1.5 milligram of sodium

GRAPE-AND-ROSEMARY FOCACCIA



Grape-and-Rosemary Focaccia image

Fresh rosemary perfumes this moist, chewy Italian bread studded with juicy red grapes and plump raisins.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Serves 10 to 12

Number Of Ingredients 11

14 ounces seedless red grapes
1/3 cup plus 1 tablespoon extra-virgin olive oil, plus more if needed
4 3/4 cups unbleached bread flour, plus more for dusting
2 1/4 cups warm water (about 110 degrees)
1/2 cup plus 2 tablespoons raisins
1/2 cup plus 2 tablespoons golden raisins
3/4 teaspoon active dry yeast (not rapid rise; from one 1/4-ounce envelope)
1 tablespoon plus 1 1/2 teaspoons kosher salt
3 tablespoons fine sanding sugar
2 tablespoons fresh rosemary
Flaky sea salt, for sprinkling

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



Grape Focaccia image

Typically made during the grape harvest in Italy, this flatbread is a little bit sweet, a little bit savory, and altogether irresistible.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Yield Makes one 14-inch round focaccia

Number Of Ingredients 7

4 3/4 cups unbleached bread flour, plus more for dusting
3/4 teaspoon active dry yeast (not rapid-rise; from one 1/4-ounce envelope)
2 1/4 cups warm water (about 110 degrees)
1 tablespoon plus 1 1/2 teaspoons kosher salt
1/3 cup plus 1 tablespoon extra-virgin olive oil, plus more as needed
14 ounces seedless red grapes
Flaky sea salt and coarse sanding sugar, for sprinkling

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 ROSEMARY FOCACCIA



Grape Rosemary Focaccia image

Provided by Food Network

Categories     side-dish

Yield 16 pieces

Number Of Ingredients 6

1/4 cup garlic puree
1/4 cup olive oil
3 cups (1 lb. 2 oz.) California seedless grapes, halved
3/4 cup shredded Parmesan cheese
1 tsp. fresh rosemary, finely chopped
1 lb. 4 oz. ready-to-bake pizza dough

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 AND ROSEMARY FOCACCIA



Grape and Rosemary Focaccia image

Categories     Bread     Bake     Thanksgiving     Vegetarian     Rosemary     Grape     Gourmet

Number Of Ingredients 10

1/2 pound seedless red grapes
two 1/4-ounce packages active dry yeast (5 teaspoons)
1/2 teaspoon sugar
1 1/2 cups lukewarm water
4 1/4 cups bread flour
1 teaspoon table salt
1/4 cup olive oil
2 tablespoons fresh rosemary leaves
coarse salt to taste
freshly ground black pepper to taste

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 FOCACCIA



Grape Focaccia image

Provided by Melissa Clark

Categories     appetizer

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 10

6 tablespoons (72 grams) extra virgin olive oil, more for drizzling
1 tablespoon plus 1 teaspoon (4 grams) fresh rosemary leaves
2 teaspoons (8 grams) active dry yeast
1 2/3 cups (207 grams ) all-purpose flour, more as needed
2/3 cup (85 grams) fine cornmeal
5 tablespoons (75 grams) granulated sugar
1 1/2 teaspoons (6 grams) salt
2 1/4 cups (350 grams) Concord, black or red grapes
1/2 cup pine nuts 29 grams, optional
Flaky sea salt, for sprinkling

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.

Nutrition Facts : @context http, Calories 204, UnsaturatedFat 0 grams, Carbohydrate 46 grams, Fat 1 gram, Fiber 2 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 212 milligrams, Sugar 16 grams

GRAPE AND WALNUT SWEET FOCACCIA



Grape and Walnut Sweet Focaccia image

Categories     Bread     Wine     Fruit     Nut     Bake     Walnut     Winter     Grape     Gourmet

Number Of Ingredients 11

a 1/4-ounce package (2 1/2 teaspoons) active dry yeast
1/2 teaspoon granulated sugar
1 cup lukewarm water
3 1/2 cups unbleached all-purpose flour
1 teaspoon salt
2/3 cup firmly packed light brown sugar
1/4 teaspoon cinnamon
3/4 stick (6 tablespoon) cold unsalted butter, cut into bits
1 1/4 pounds seedless grapes (preferably red), halved lengthwise (about 3 cups)
3/4 cup finely chopped walnuts
2 tablespoons Marsala

Steps:

  • In the bowl of an electric mixer fitted with a paddle attachment proof the yeast with the granulated sugar in the water for 5 minutes, or until the mixture is foamy, add the flour, the salt, 1/3 cup of the brown sugar, the cinnamon, and the butter, and combine the dough well. With the dough hook knead the dough for 2 minutes, or until it is soft and slightly sticky. Form the dough into a ball, transfer it to an oiled bowl, and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 1/2 hours, or until it is double in bulk. The dough may be made up to this point, punched down, and kept, covered and chilled, overnight. Let the dough return to room temperature before proceeding with the recipe. Press the dough evenly into an oiled jelly-roll pan, 15 1/2 by 10 1/2 by 1 inches, and let it rise, covered loosely, in a warm place for 1 hour, or until it is almost double in bulk.
  • In a bowl stir together the grapes, the walnuts, and the Marsala and sprinkle the mixture evenly over the dough. Sprinkle the focaccia with the remaining 1/3 cup brown sugar and bake it in the bottom third of a preheated 400°F. oven for 30 to 35 minutes, or until it is cooked through and topping is caramelized. Let the focaccia cool in the pan on a rack and serve it warm or at room temperature.

RED GRAPE FOCACCIA



Red Grape Focaccia image

Provided by Food Network

Time 1h8m

Yield 15 to 20 servings

Number Of Ingredients 8

1 medium potato
1 to 1 1/2 cups milk
4 cups bread flour
1 tablespoon salt
2 tablespoons olive oil
3/4 ounce fresh yeast
1 bunch seedless red grapes, cut in half if very large
1/4 cup coarse sugar

Steps:

  • On the day or the night before, cut up 1 potato into quarters and boil it with its skin on until fork tender. Chill until ready to use, if making the night before.
  • Warm together the potato and milk.
  • Meanwhile, place the flour, salt, olive oil, and yeast in a mixing bowl with a dough hook making sure the yeast isn't touching the salt. Pour in the warmed milk and potato and mix on low for 6 minutes. Cover the bowl with plastic wrap and let sit 1 hour or until double in bulk.
  • Turn the mixer on to punch down the dough, then turn it out onto a flour work surface. Roll the dough into a flat rectangular sheet. Grease a sheet pan well with olive oil and transfer the dough to that pan. Continue to roll the dough into the corners of the pan to fit it exactly.
  • Prick the dough all over then rub the surface with more olive oil. Dot the surface with grapes in even rows. Cover with plastic wrap and let rise in a warm place until it reaches the top of the sheet pan.
  • Preheat oven to 375 degrees F.
  • Sprinkle with coarse sugar and bake for 25 to 30 minutes until golden brown. Remove from oven and let cool in pan only a few minutes, then slide it out of the pan (steam gets trapped under the dough and can get soggy if you leave it in the pan too long). Cut into rectangular pieces and serve.

KIDS CAN BAKE: SWEET GRAPE FOCACCIA BREAD



Kids Can Bake: Sweet Grape Focaccia Bread image

This super-easy bread has minimal added sugar, since the grapes' natural sugars concentrate as they roast. Make it with your kids - they'll have fun watching the yeast bubble and the dough rise. For both little and big kids: Let them help measure, stir and knead.

Provided by Food Network Kitchen

Categories     dessert

Time 2h55m

Yield 10 to 12 servings

Number Of Ingredients 8

2 teaspoons sugar
One 1/4-ounce packet dry active yeast (2 1/4 teaspoons)
3 cups all-purpose flour, plus more for dusting and kneading
1 cup whole wheat flour
2 teaspoons kosher salt
1/2 cup extra-virgin olive oil, plus more for oiling the bowl and baking sheet and for drizzling
1/2 cup extra-virgin olive oil, plus more for oiling the bowl and baking sheet and for drizzling
1 cup red grapes, halved

Steps:

  • Put 1 1/2 cups warm water (about 110 degrees F) and 1 teaspoon of the sugar in a large bowl. Sprinkle the yeast over the top, and set aside until bubbly, 5 to 10 minutes.
  • Meanwhile, whisk together both flours and the salt in a medium bowl.
  • Once the yeast is ready, add the oil to the bowl, then the flour mixture. Stir together the mixture with a wooden spoon until a shaggy dough forms. Transfer it to a work surface dusted with all-purpose flour, and knead the dough until it is smooth, elastic and slightly tacky, about 5 minutes.
  • Lightly oil the bowl that held the flour mixture, put the ball of dough in it, cover and let rise in a warm place until doubled in size, about 1 hour.
  • Generously oil an 11-by-17-inch baking sheet. Punch the dough down, and transfer it to the baking sheet. Gently stretch and pat the dough to the edges of the baking sheet with your hands (it will recede slightly from the edges). (If the dough is resistant, let it rest for about 10 minutes, then try again.) Dimple the dough all over with your hands. Scatter the grapes over the top. Loosely cover, and let rise in a warm place until almost doubled in size, about 30 minutes.
  • Meanwhile, preheat the oven to 425 degrees F. When the dough is ready, uncover, generously drizzle with olive oil and sprinkle with the remaining 1 teaspoon sugar. Bake until the bread is golden brown and the grapes are soft and juicy, 20 to 25 minutes. Let cool in the pan on a cooling rack. Serve warm or at room temperature.

GRAPE RICOTTA BREAKFAST FOCACCIA



Grape Ricotta Breakfast Focaccia image

Provided by Food Network Kitchen

Time 30m

Yield Serves 8

Number Of Ingredients 7

2 tablespoons unsalted butter, melted
1 pound fresh pizza dough
1 cup seedless red grapes, halved
1 teaspoon fennel seeds
1 tablespoon honey
Kosher salt and freshly ground black pepper
Ricotta, for serving

Steps:

  • Put a baking sheet in the oven and preheat oven to 450 degrees F.
  • Pour the melted butter on a 12-inch round pizza pan. Place dough on pan and turn to coat with butter. Gently stretch dough to fit pan. Scatter grapes on top of dough and sprinkle fennel over all. Bake in oven, rotating the pan halfway through, until dough is brown and grapes are grapes get juice and reduce in size, 20 to 25 minutes.
  • Remove the focaccia from the oven. Drizzle with the honey, sprinkle 1/2 teaspoon kosher salt and 1/4 teaspoon pepper evenly over all. Let focaccia cool 10 minutes or more before serving. Slice into eight wedges and serve warm or at room temperature with ricotta on the side.

GRAPE FOCACCIA WITH ROSEMARY



GRAPE FOCACCIA WITH ROSEMARY image

Categories     Appetizer     Bake

Number Of Ingredients 13

3/4 cup (177 ml) warm water (105° to 110°F)
2 tablespoons (30 ml) milk, slightly warmed
1 1/2 teaspoons (6 grams) sugar
1 1/4 teaspoons (5 grams) active dry yeast
2 cups (250 grams) all-purpose flour
1/2 teaspoon (3 grams) salt
6 tablespoons (90 ml) olive oil
1 1/2 cups halved Concord, red or black grapes, seeded
1 teaspoon fresh rosemary needles
2 tablespoons (8 grams) raw or another coarse sugar
2 teaspoons coarse sea salt
sliced prosciutto
crumbled gorgonzola

Steps:

  • In the bowl of an electric mixer fitted with the paddle attachment, stir together the water, milk, sugar, and yeast. Let the mixture sit until foamy, about 10 minutes. Add the flour, salt and 2 tablespoons of the olive oil to the yeast mixture and mix well on low. Attach the dough hook, raise the speed to medium-low and knead the dough for 8 minutes longer. [And yes, you can stir this together entirely by hand with a wooden spoon, then smash it around on a floured counter to "knead" it for a bit. It'll be sticky, but doable, and of course you'll get to say you made bread "old school" style.] Brush a large bowl with a generous amount of olive oil. Scrape dough into the bowl and brush the top with additional oil. Cover with plastic wrap and let it rise in a cool place until it doubles in bulk, 1 1/2 to 2 hours. Press the dough down with a floured hand. Turn the dough out onto a floured surface and divide it into two balls. Brush a large baking sheet (or two small ones) with olive oil, place the balls of dough on it and brush the top with more oil. Set it aside for 20 minutes, lightly covered with a kitchen towel. After 20 minutes, dip your fingers in olive oil and press and stretch each ball of dough into a 8 to 9-inch circle-ish shape. It will be dimpled from your fingers. Cover again with the towel and let it rise for another 1 1/4 hours in a cool place. Preheat the oven to 450°F. Brush tops of dough with remaining olive oil and top the sprinkle grapes, rosemary, prosciutto, gorgonzola, coarse sugar and coarse sea salt evenly over the dough. Bake for 15 minutes, until the crust is golden brown and puffed around edges. Let cool before serving. Serve warm or at room temperature.

GRAPE/BLEU CHEESE/WALNUT FOCACCIA



Grape/Bleu Cheese/Walnut Focaccia image

Make and share this Grape/Bleu Cheese/Walnut Focaccia recipe from Food.com.

Provided by teapotter

Categories     Breads

Yield 1 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1/4 lb green seedless grape
1/4 lb red seedless grapes
4 ounces Stilton cheese, crumbled or 4 ounces blue cheese (any good quality)
1 cup walnuts
1 egg, beaten
3/4 cup water
1 tablespoon sugar
2 tablespoons olive oil or 2 tablespoons vegetable oil
1 teaspoon salt
2 cups bread flour
1 1/2 teaspoons yeast

Steps:

  • Preheat the oven to 375 degrees.
  • Using your fingers, press the focaccia dough ut into a 12-inch circle, about 1/4 -inch thick, onto a round baking sheet (I use a rectangular cookie sheet). Brush with olive oil.
  • Season the bread with salt and white pepper.
  • Press the grapes into the dough, leaving a 1-inch border around the edges.
  • Sprinkle the cheese and walnuts over the dough. Brush the edges of the dough with the egg wash.
  • Bake for 25 minutes or until golden brown. Place on wooden board and slice.
  • BASIC FOCCACIA DOUGH: Place all ingredients in bread machine in the order suggested for YOUR machine. Process on Doug h/ Manual cycle.

Nutrition Facts : Calories 2730.5, Fat 157.5, SaturatedFat 36.1, Cholesterol 271.2, Sodium 4002.4, Carbohydrate 265.9, Fiber 18.2, Sugar 52.2, Protein 78.3

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