Garden Grape Focaccia Recipe
Looking for a delightful way to elevate your bread-baking game? This Garden Grape Focaccia Recipe brings together the sweet burst of grapes with the fluffy, savory goodness of focaccia. Perfect for sharing at gatherings or enjoying as a cozy snack at home, this focaccia is not only visually stunning but also incredibly delicious. Imagine tearing into a golden-brown loaf, with juicy grapes nestled among the soft, airy bread. Let’s dive in and create this beautiful masterpiece together!
Why This Recipe Is Reliable
This Garden Grape Focaccia Recipe is designed with simplicity and flavor in mind. Each ingredient plays a vital role in achieving that perfect texture and taste. The active dry yeast ensures a light and airy rise, while the honey adds a subtle sweetness that complements the grapes beautifully. With straightforward steps and a bit of patience for the dough to rise, you’ll be rewarded with a focaccia that impresses both in flavor and appearance.
Ingredients at a Glance
- 2 teaspoons active dry yeast (I used SAF yeast)
- 2 teaspoons honey
- 2 cups lukewarm water (between 95°F and 105°F)
- 5 cups (625 grams) all-purpose flour
- 5 teaspoons kosher salt (I used Diamond Crystal kosher salt)
- 5 to 6 tablespoons extra virgin olive oil
- Unsalted butter, for greasing the pan
- Flaky sea salt, for topping
Equipment & Tools
- Large mixing bowl – for combining the dough ingredients.
- Wooden spoon or spatula – for mixing the dough.
- 9×13 inch baking pan – the perfect size for this focaccia.
- Kitchen towel or plastic wrap – to cover the dough while it rises.
- Oven – to bake your focaccia to perfection.
The Method for Garden Grape Focaccia Recipe
Step 1: Activate the Yeast
In a large mixing bowl, combine the lukewarm water, honey, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy. This step ensures that your yeast is active and ready to help your dough rise.
Step 2: Mix the Dough
Once the yeast is frothy, add the all-purpose flour and kosher salt to the mixture. Use a wooden spoon or spatula to mix until a shaggy dough forms. Don’t worry about it being perfectly smooth at this stage.
Step 3: Knead the Dough
Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic. This is where the magic happens as the gluten develops, creating the perfect texture for your focaccia.
Step 4: First Rise
Grease your mixing bowl with a small amount of olive oil. Place the dough back in the bowl, cover it with a kitchen towel or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Step 5: Prepare the Baking Pan
While your dough is rising, grease a 9×13 inch baking pan with unsalted butter. Drizzle a tablespoon or two of olive oil into the pan, spreading it evenly across the bottom.
Step 6: Shape the Dough
Once the dough has risen, punch it down gently to release some air. Transfer it to the prepared baking pan, stretching it gently to fill the pan. It’s okay if it doesn’t reach the edges right away; it will continue to rise.
Step 7: Second Rise
Cover the pan with a kitchen towel and let it rise again for about 30-45 minutes until it puffs up.
Step 8: Preheat the Oven
While the dough is rising, preheat your oven to 425°F (220°C). This step ensures that your focaccia will bake evenly and create that lovely crust.
Step 9: Add the Toppings
Once the dough has risen, use your fingers to create dimples all over the surface. Drizzle the remaining olive oil over the top and sprinkle with flaky sea salt. Then, evenly distribute the grapes over the dough, pressing them slightly into the dimples.
Step 10: Bake
Place the pan in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown and sounds hollow when tapped. The aroma will be irresistible!
Step 11: Cool and Serve
Remove the focaccia from the oven and let it cool in the pan for about 10 minutes. Transfer it to a wire rack to cool completely. Slice, serve, and enjoy your Garden Grape Focaccia warm or at room temperature!
Substitutions by Category
- Flour: You can use bread flour for a chewier texture.
- Olive Oil: Avocado oil or grapeseed oil can be used as alternatives.
- Grapes: Substitute with cherry tomatoes or olives for different flavor profiles.
- Honey: Maple syrup or agave nectar can replace honey if desired.
Watch Outs & How to Fix
- If your dough doesn’t rise, check if your yeast is fresh and active. If it’s not frothy after 10 minutes, it may be inactive.
- For a denser focaccia, avoid over-kneading the dough. Aim for a smooth texture without excessive elasticity.
- If the focaccia is too dry, ensure your measurements of flour are accurate. Spoon flour into the measuring cup and level it off instead of scooping directly from the bag.
- Overbaking can lead to a hard crust. Keep an eye on it and check for that golden-brown color.
Storing Tips & Timelines
To store your Garden Grape Focaccia, wrap it tightly in plastic wrap or foil and keep it at room temperature for up to 2 days. For longer storage, place it in an airtight container in the refrigerator for up to a week. You can also freeze slices for up to 3 months. To reheat, simply pop it in a 350°F (175°C) oven for about 10-15 minutes until warmed through.
Questions People Ask
Can I use different types of fruit?
Absolutely! You can experiment with various fruits like figs, peaches, or even citrus slices to create unique flavor combinations in your focaccia.
How do I ensure my focaccia is fluffy?
Properly activating your yeast and allowing sufficient rise time is key to achieving a fluffy focaccia. Don’t rush these steps!
What can I serve with Garden Grape Focaccia?
This focaccia pairs wonderfully with cheese, charcuterie boards, or can be enjoyed on its own as a delightful snack.
Can I make this dough ahead of time?
Yes! You can prepare the dough and let it rise, then refrigerate it overnight. Bring it back to room temperature before shaping and baking.
Let’s Eat
This Garden Grape Focaccia Recipe is more than just a meal; it’s an experience. The combination of sweet grapes, olive oil, and flaky sea salt creates a symphony of flavors that is sure to impress. Whether you serve it at a gathering or relish it yourself, this focaccia will surely become a favorite in your recipe repertoire. So roll up your sleeves, gather your ingredients, and let’s make this delicious focaccia together. Enjoy every bite!
Garden Grape Focaccia Recipe
Ingredients
Equipment
Method
- In a large mixing bowl, combine the lukewarm water, honey, and active dry yeast. Stir gently and let it sit for about 5-10 minutes until it becomes frothy.
- Once the yeast is frothy, add the all-purpose flour and kosher salt to the mixture. Use a wooden spoon or spatula to mix until a shaggy dough forms.
- Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
- Grease your mixing bowl with a small amount of olive oil. Place the dough back in the bowl, cover it, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
- While your dough is rising, grease a 9x13 inch baking pan with unsalted butter and drizzle a tablespoon or two of olive oil into the pan.
- Once the dough has risen, punch it down gently to release some air. Transfer it to the prepared baking pan, stretching it gently to fill the pan.
- Cover the pan with a kitchen towel and let it rise again for about 30-45 minutes until it puffs up.
- Preheat your oven to 425°F (220°C).
- Once the dough has risen, use your fingers to create dimples all over the surface. Drizzle the remaining olive oil over the top and sprinkle with flaky sea salt. Then, evenly distribute the grapes over the dough.
- Place the pan in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown.
- Remove the focaccia from the oven and let it cool in the pan for about 10 minutes. Transfer it to a wire rack to cool completely.
Notes
- Wrap the focaccia tightly in plastic wrap or foil for storage at room temperature up to 2 days.
- For longer storage, keep it in an airtight container in the refrigerator for up to a week.
- Freeze slices for up to 3 months; reheat in a 350°F (175°C) oven for 10-15 minutes.
