Roasted Grape, Onion & Rosemary Focaccia

January’s assignment was to share a bread recipe that incorporates fruit. So, I found a recipe I wanted to try and made it. And it was really, really good. But I never got around to sharing it, and now February has begun and there’s a new theme to work on {Seeds!}.

But seriously, it would be just plain mean not to share this recipe, because it is phenomenal.

I never would have guessed that grapes are so delicious roasted. Or that they pair so well with caramelized onions and rosemary. Or that I could eat focaccia for 4 days in a row and not get sick of it. But they do. And I did.

This bread is hearty, more like a thick Sicilian pizza due to the toppings. It is also one of the quickest, easiest breads I’ve ever made. I’ve made it a bunch of times, changing out the herbs and toppings to suit my tastes or what I have on hand. It is extremely forgiving, and I’ve let it rise overnight or whipped it up quickly within a few hours of serving. In short, it is practically foolproof.

I can’t wait to get my hands on some more yeasty doughs. And who knows, maybe I’ll actually get around to sharing it next time! {Both the recipe AND the finished product, that is!}

* The 12 Loaf Baking Challenge is looking for new members! If they reach 1,000 group members, they may be able to obtain a sponsor who will award fun prizes to monthly winners. So, if you think you’d be up for it… and even if you don’t!… join the group and challenge yourself in the kitchen. You may be surprised with your skills!

Roasted Grape, Onion, & Rosemary Focaccia
Bread adapted from King Arthur Flour, Recipe inspired by Smart Cooking The Costco Way

For Toppings:

1 small onion, sliced thin
2 tablespoons olive oil
1 cup red or green grapes {seeded, if not already seedless}, halved
1 tablespoon fresh rosemary leaves, roughly chopped
1 clove garlic, grated or minced
1/2 teaspoon coarse sea salt

1. Heat about a tablespoon of olive oil in a medium pan over medium heat.

2. Add sliced onion and sprinkle with a pinch of salt. Saute onion until golden and caramelized, about 20 minutes. {If pan begins to dry out, just add a little splash of water and scrape up bits from the bottom.} Set aside until ready to use.

3. Meanwhile, combine olive oil and grated garlic clove in a small microwave safe cup. Microwave on high for 30-45 seconds until oil is fragrant with the scent of garlic. Set aside.

For Bread:

1. Drizzle a 9×13 inch sheet pan with about 2 tablespoons of olive oil.

2. In the bowl of an electric mixer, combine all ingredients and mix at high speed for about a minute until fully combined.

3. Scoop batter onto oiled pan, spreading dough out as much as possible. {Dough will be sticky.} Cover with a clean dish towl and let rise for an hour.

Note: You can also make this ahead. Just cover with plastic wrap {ideally sprayed with non-stick spray} and pop in the fridge to rise overnight. When ready to bake, remove from refrigerator and let sit at room temperature for an hour before proceeding with recipe.

Assembly:

4. Preheat oven to 400 degrees. Uncover dough and poke with tips of fingers to make deep indentations. With a silicone basting brush, “paint” on prepared garlic oil {I tilted the cup to use just the oil and not the garlic bits, but if you’d like it to be more garlicky, feel free to include the garlic bits}. Drizzle dough liberally with plain olive oil. {I know this seems excessive but it soaks in as it bakes. Trust me.}

5. Top dough with grapes, pressing them into the dough. Sprinkle with caramelized onion, rosemary and sea salt.

6. Bake for approximately 30-35 minutes or until the top develops a golden brown crust.

7. Remove from oven and let cool for 5 minutes, then remove from sheet pan with a spatula and transfer to a cutting board. Cut into desired shapes and serve warm.