☰ menu   

Grape and Rosemary Focaccia

Grape and Rosemary Focaccia

Leigh Belanger and Rebecca Haley-Park
Serve wedges of this fragrant flatbread with Italian cheeses such as robiola or a spicy-creamy Gorgonzola Dolce.
Servings 10


  • 1 package 2¼ teaspoons active dry yeast
  • 2 cups plus 2 tablespoons lukewarm water
  • 7 tablespoons olive oil divided
  • 1 tablespoon koser salt plus more for sprinkling
  • 5 ½ cups unbleached all-purpose flour
  • 1 cup red grapes rinsed, dried, and halved vertically
  • 2 tablespoons chopped fresh rosemary


  • In the bowl of a stand mixer combine yeast and ½ cup water. Let sit 10 minutes until yeast has dissolved and water is foamy.
  • Add 2 tablespoons oil, salt, ¾ cup water, and 2½ cups flour to the bowl. Fit the mixer with the dough hook and mix on medium-low speed 2 to 3 minutes, or until dough is soft and somewhat pliable. It will still be sticky. Add another 2½ cups of flour and ¾ cup water and mix on medium-low 7 minutes, or until dough is fully pliable. If still sticky, add remaining flour as needed.
  • Turn dough out onto a floured work surface. Knead a few times and form into a round. Grease a rimmed, 18-by-14-inch baking sheet with 2 tablespoons oil and place dough in the center. Cover with a damp towel and place in a warm, non-drafty spot (the inside of a cold oven works well) to rise for 1½ to 2 hours or until doubled in size.
  • Once doubled, remove towel and stretch dough to cover the entire surface of the baking sheet. It should be about ¼-inch thick. Cover again with the towel and let rise 45 minutes more.
  • Set a rack in the center of the oven and heat to 450°F. Using your fingertips, poke dough all over until surface is filled with divots. Press grapes, cut side down, into the divots.
  • Whisk together 3 tablespoons oil and 2 tablespoons water and pour over focaccia dough.
  • Bake 15 minutes. Sprinkle focaccia with rosemary and a few pinches of salt, rotate baking sheet, and bake another 8 to 10 minutes. Serve warm.

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.

Leigh Belanger

Leigh Belanger is culture's former food editor. She's been a food writer, editor, and project manager for over a decade— serving as program director for Chefs Collaborative and contributing to local newspapers and magazines. Her first book, The Boston Homegrown Cookbook, was published in 2012. She lives and cooks in Boston with her family.