When this month’s #BreadBakers theme — grapes — was posted, I knew I was going to make grape focaccia.
When I told The Chef I was going to make grape focaccia, he looked at me like I had two heads. To which I responded, “Dude. Google grape focaccia. It’s totally a thing.”
Yeah, our conversation quickly ended after that.
But, as evidenced by the fact that this month’s #BreadBakers round-up contains three recipes for grape focaccia, I think you’ll agree with me that it’s totally a thing.
And a delicious thing indeed. Adapted from King Arthur Flour’s “no fuss” focaccia recipe, my grape focaccia requires very little fuss, but yields a whopping ton of flavor.
Speaking of little fuss, the dough takes only 10 minutes to come together and just 30 minutes to bake. Just like the pretzel recipe I recently posted, the hardest part about this recipe was waiting for the dough to rise so I could get it in the oven! (And yes, I may have watched another episode of Lost while waiting for this dough to rise too. What can I say? I’m addicted to Lost … and baking!)
Speaking of whopping tons of flavor, my grape focaccia has it all. Perfectly chewy bread, peppered with bursts of sweet grape juice and that unmistakable crunch of Maldon sea salt — yes, this bread has it all. And a when eaten warm — with or without another drizzle of olive oil — yes, you may just be able to check something off your foodie bucket list as well.
- 5 tablespoons olive oil, divided
- 3½ cups all-purpose flour
- 1¼ teaspoons salt
- 1 packet dry active yeast
- 1 tablespoon granulated sugar
- 1½ cups warm (110 to 115°F) water
- ½ cup red grapes
- ½ cup green grapes
- Maldon sea salt (optional)
- Brush the bottom and sides of a large cast-iron pan with 1 tablespoon of olive oil, ensuring everything is well coated; set aside.
- In the bowl of a stand mixer, combine the flour, salt, yeast, sugar, warm water, and 3 tablespoons olive oil. Mix on low speed for 6 to 7 minutes until the dough comes together, occasionally scraping the sides to ensure everything is incorporated
- Scoop the batter (it will be sticky) into the prepared pan, then gently press into a circle in the middle of the pan. Lightly brush the top of the dough with the remaining olive oil, then cover with plastic wrap. Let the dough rise at room temperature for 60 minutes or until its doubled in size.
- Preheat the oven to 375°F.
- Remove the plastic wrap from the dough, then gently poke the dough all over with your index finger. Place the grapes on top of the dough, gently pushing them down into the dough.
- Sprinkle the dough with 2 to 3 pinches of Maldon sea salt if desired.
- Bake until the bread is golden brown, about 25 to 30 minutes.
- Remove the bread from the oven, and allow to cool for 5 minutes. Serve warm or at room temperature.
- Beaujolais Bread from Robin at A Shaggy Dough Story
- Cinnamon Raisin Bread from Rocío at Kidsandchic
- Double Chocolate Red Wine Bread from Heather at Hezzi-D’s Books and Cooks
- Easy Grape Focaccia from Kimberly at Rhubarb and Honey
- Golden Raisin and Fennel Sourdough Pocket Bread from Karen at Karen’s Kitchen Stories
- Grape Bread Pudding from Cindy at Cindy’s Recipes and Writings
- Grape Cornbread from Vonnie at My Catholic Kitchen
- Grape Focaccia from Renee at Magnolia Days
- Grape Poppy Bread from Mireille at Chef Mireille’s East West Realm
- Oat & Raisin Hokkaido Loaf from Kelly at Passion Kneaded
- Peshawri Naan from Anshie at Spiceroots
- Poached Pear Brioche Tart from Sophie at Sweet Cinnamon & Honey
- Povitica from Stacy at Food Lust People Love
- Raisin Bread from Caro at En La Cocina de Caro
- Savory Grape Bread with Goat Cheese, Lemon and Coarse Salt from Jenni at Pastry Chef Online
- Schiacciata all’uva from Camilla at Culinary Adventures with Camilla
- Sweet Dry Grapes Bread with Cinnamon from Kathya at Basic N Delicious
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