Roasted Wild Grape Focaccia Recipe

Baked wild grape focaccia with roasted garlic and rosemary in a cast iron skillet.

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5 from 1 vote

Roasted Wild Grape Focaccia Recipe

This delicious crispy and fluffy focaccia is studded with sweet roasted wild grapes, roasted garlic and rosemary.

Prep Time20

Cook Time15

Resting Time2

Course: Bread

Cuisine: Italian

Keyword: roasted grape focaccia, focaccia

Servings: servings

Calories: 148kcal

Author: Kaity Farrell

Ingredients

Focaccia Dough

1 packet active dry yeast 1/4 oz, 7g
315 g bread flour 2-1/4 cups, plus extra for kneading
240 g warm water 1 cup
5 g kosher salt 1 teaspoon
15 g extra virgin olive oil 1 tablespoon

Topping

1 cup grapes wild or store bought
3-4 tablespoons extra virgin olive oil
1/2 bulb garlic roasted
3 sprigs fresh rosemary torn into pieces
1/2 teaspoon flaky sea salt
1/4 teaspoon fresh ground black pepper

Instructions

Stir together yeast, 2 tablespoons of the total flour and 1 cup of water in a small bowl or liquid measuring cup. Let it sit for a few minutes until it starts to bubble and become foamy. If it does not, then discard mixture and start again with new yeast.
In a mixing bowl add the remaining flour, salt, oil, and yeast mixture and stir until dough comes together into a ball. Dough should be soft and wet but not too sticky. Sprinkle more flour as you knead dough if it is too wet. Knead for about 10 minutes until dough is smooth and elastic (Note: You can mix and knead in a stand mixer with a dough hook).
Form dough into a ball and place in an oiled bowl. Cover bowl with a cloth or wrap and let it rise in a warm spot until it doubles in volume, about 1-1.5 hours.
Once dough has risen, preheat oven to 475˚F. Drizzle about 2 tablespoons of olive oil into 8" or 9" cast iron skillet.
Turn the dough out into the oiled skillet. Gently press into it and stretch it out to fill the shape of the skillet. Drizzle more oil, about 1-2 tablespoons, over the top of the dough and cover it loosely with plastic wrap. Let the dough proof for about 30 minutes in a warm spot. It should be airy and puffy.
Use your fingertips to press down and create dimples in the dough. Brush with olive oil and press in grapes, garlic and rosemary into dough. Sprinkle with salt and pepper.
Bake at 475˚F for 5 minutes. Then reduce oven temperature to 425˚F and bake for another 10-15 minutes. Top should be dark golden brown and bread should sound hollow when tapped. The internal temperature should reach 200-210˚F.
Run knife along the sides of the skillet to loosen focaccia and use a spatula to remove focaccia from pan. Cool focaccia on a cooling rack. If top looks dry, brush on a little more olive oil. Serve warm or at room temperature. Enjoy!

Notes

Focaccia will keep covered at room temperature for 2-3 days. Slice and freeze it in freezer bags for longer storage - up to 3 months.
I like to let yeasted dough rise in my oven (turned off) with the light on. The light gives off just enough heat. If it is a really cold day you can preheat the oven to its lowest temp and turn it off before placing dough in there, and leave door cracked to help the dough rise faster.

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