Grape and Rosemary Focaccia

Saw King Arthur Baking’s recipe for Rosemary Grape Focaccia, and changed the recipe based on my own experience baking focaccia. It was INCREDIBLE and the best focaccia we have ever eaten! The grapes burst in the oven giving the focaccia a sweet kick, and the combination of roasted grapes and rosemary with the saltiness and olive taste of the focaccia was DIVINE.

Here’s my recipe:

Rosemary and Grape Focaccia



  • 4 cups all-purpose flour
  • 2 teaspoons kosher salt
  • 2¼ teaspoons instant yeast (1 packet)
  • 2 cups warm tap water
  • 2 tablespoons + 2 tsps olive oil
  • 2 tsp chopped fresh rosemary
  • flaky sea salt I like Maldon (I used kosher salt)


  • 1 1/4 pounds seedless red grapes (about 80 grapes). You can also use green grapes if you don’t have red at home!
  • Fresh rosemary sprigs
  • 2 tbsp olive oil


Prepare the dough

  1. In a medium-large bowl, combine flour, salt, instant yeast, and chopped fresh rosemary. Stir well. Add the warm water. Using a Danish Whisk, sturdy wooden spoon or a rubber spatula, mix until all of the flour is well incorporated (there should be no small pockets of flour).  Put 2 tbsp oil in a separate bowl and fold and turn the dough in new bowl so that the dough is covered in oil. Cover and wait until dough doubled in size, around 1 hour. Place in fridge for 8-24 hours, or if in a rush let rise for two more hours at room temperature.
  2. Line baking sheet with parchment paper (optional). Put 2 tsp oil on the baking sheet, spread evenly, and add the dough on top. Stretch out the dough to fit the pan (you might need to let it rest for ten minutes after the first stretch to stretch again ). Wait for it to rise 1-1.5 more hours, and add 2 tbsp olive oil on top of a full sheet worth of dough.


  1. Preheat oven to 450˚F with a rack positioned in the center of the oven.
  2. Add grapes, rosemary sprigs and flaky sea salt (or kosher salt).
  3. Bake for 22-25 minutes, until the tops are golden. Remove pans from the oven.
  4. Serve warm or allow to cool completely then store in a zippered bag.


  1. To freeze, allow bread to cool completely, then transfer to a ziplock bag and freeze. Thaw and enjoy at room temperature or warm for 10 minutes in a 350˚F oven.

Enjoy and let me know if you @ahavabite, I’d love to see your creations and hear how you liked it!

One Comment Add yours

  1. I love the recipe and really impressed by the way you made this which really helped me. Looking for more such recipes in future too.


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