Grape and Rosemary Focaccia

This focaccia bread recipe is a fruity and savory blend of red grapes, Romano cheese, and spices. As the bread bakes, the grapes become lightly roasted, turning soft and juicy.

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  • Makes: 12 servings
  • Prep: 20 mins
  • Rise: 35 mins
  • Bake: 20 mins to 22 mins 450°F
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Grape and Rosemary Focaccia
Ingredients
1
pound refrigerated or thawed frozen pizza dough
2
tablespoons extra virgin olive oil
1/2
teaspoon coarse salt (kosher or sea salt)
1/2
teaspoon dried basil, crushed
2
cups seedless red grapes, whole and/or halved
1
tablespoon snipped fresh rosemary
1
tablespoon grated Romano cheese
Directions
  1. Let pizza dough stand at room temperature 15 minutes. On lightly floured surface, roll dough to 12x8-inch rectangle. If dough begins to pull back while rolling, let rest 5 minutes. Transfer dough to lightly oiled baking sheet. Prick with fork. Cover; let rise in warm place 30 minutes.
  2. Preheat oven to 450 degrees F. Brush dough with 1 tablespoon of the olive oil; sprinkle with salt and basil. Arrange grapes over dough; sprinkle with rosemary and cheese. Bake 20 to 22 minutes or until puffed and lightly browned. Drizzle with remaining oil. Cut in strips with a pizza cutter or large knife. Serves 12.
Nutrition Facts (Grape and Rosemary Focaccia)
    Per serving:
  • 111 kcal cal.,
  • 4 g fat
  • (1 g sat. fat,
  • 0 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 0 mg chol.,
  • 208 mg sodium,
  • 17 g carb.,
  • 1 g fiber,
  • 3 g sugar,
  • 2 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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