Roasted Grape, Gorgonzola, and Rosemary Focaccia
This sweet-and-savory dish is a welcome addition to a brunch or dinner party—or serve alongside a kale salad for a light lunch.
Ingredients
- 5 tablespoons olive oil divided
- 4 3/4 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 tablespoon freshly chopped rosemary
- 1 1/2 tablespoons instant yeast
- 2 1/4 cups lukewarm water
- 1 cup red seedless grapes stems removed and washed
- 4 ounces Gorgonzola Dolce cut into small pieces
- 1 tablespoon coarse sea salt
Instructions
- Grease a 9 x 13-inch baking pan with 1⁄2 tablespoon olive oil and set the pan aside.
- Combine flour, 4 tablespoons of olive oil, kosher salt, chopped rosemary, yeast, and water in a large bowl and hand-mix for 1 to 2 minutes, or until a “shaggy” dough forms.
- Transfer dough into prepared baking pan.
- Loosely cover the pan with cling wrap and let dough rest at room temperature for 1 hour.
- Once dough has risen, heat oven to 400°F.
- Gently press grapes and Gorgonzola into the dough surface. Drizzle remaining olive oil over top.
- Bake for 28 to 30 minutes, or until golden brown.
- Remove from oven and cool on wire rack for 5 minutes. Sprink with sea salt and serve warm or at room temperature.
Chef Josh Berry and Maggie Knowles
Chef Josh Berry and Maggie Knowles are both native Mainers who agree that cheese makes even the worst days better. They fell in love at a beekeeping conference and joined culinary and creative forces through recipes, photography, and writing. They also work as restaurant consultants through the B Frame. Josh’s career has taken him throughout cheese capitals such as Switzerland, Italy, and Vermont; his favorite cheese is Cabot Clothbound. Maggie has written about food, theater, and parenting; her current favorite cheese is Big Sky Grana. When not eating, they are tending to their chickens, bees, small dogs, and big teenagers.
