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.

Grape and Rosemary Focaccia
Photo: Andy Lyons
Prep Time:
20 mins
Rise Time:
35 mins
Bake Time:
20 mins
Stand Time:
15 mins
Total Time:
1 hrs 30 mins


  • 1 pound refrigerated or thawed frozen pizza dough

  • 2 tablespoon extra virgin olive oil

  • ½ teaspoon coarse salt (kosher or sea salt)

  • ½ teaspoon dried basil, crushed

  • 2 cup seedless red grapes, whole and/or halved

  • 1 tablespoon snipped fresh rosemary

  • 1 tablespoon grated Romano cheese


  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 (per serving)

111 Calories
4g Fat
17g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 111
% Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 5%
Sodium 208mg 9%
Total Carbohydrate 17g 6%
Total Sugars 3g
Protein 2g
Vitamin C 0.6mg 3%
Calcium 10.1mg 1%
Iron 0.9mg 5%
Potassium 60mg 1%
Folate, total 28.2mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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