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Homemade Garden Grape Focaccia Recipe photo

Garden Grape Focaccia Recipe

This Garden Grape Focaccia is a delightful blend of sweet grapes and fluffy bread, perfect for gatherings or cozy snacks!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

Dough Ingredients:
  • 2 teaspoons active dry yeast (I used SAF yeast)
  • 2 teaspoons honey
  • 2 cups lukewarm water (between 95°F and 105°F)
  • 5 cups all-purpose flour (625 grams)
  • 5 teaspoons kosher salt (I used Diamond Crystal kosher salt)
  • 5 to 6 tablespoons extra virgin olive oil
  • 1 tablespoon unsalted butter (for greasing the pan)
  • to taste flaky sea salt (for topping)

Equipment

  • Large mixing bowl
  • Wooden spoon or spatula
  • 9x13 inch baking pan
  • Kitchen towel or plastic wrap
  • Oven

Method
 

Instructions:
  1. 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.
  2. 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.
  3. Transfer the dough to a floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
  4. 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.
  5. 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.
  6. 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.
  7. Cover the pan with a kitchen towel and let it rise again for about 30-45 minutes until it puffs up.
  8. Preheat your oven to 425°F (220°C).
  9. 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.
  10. Place the pan in the preheated oven and bake for 20-25 minutes, or until the focaccia is golden brown.
  11. 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.