GRAPE AND ROSEMARY FOCACCIA
This sweet and savory focaccia stars sweet red grapes and fresh rosemary for a beautiful bread inspired by the chef at Monteverdi in Tuscany.
Provided by Giada De Laurentiis
Categories Appetizer Side Dish Snack
Time 30m
Yield 10
Number Of Ingredients 10
Steps:
- Add the bread flour, yeast and salt to the bowl of an electric mixer fitted with a dough hook. Turn the mixer on low speed for just 15-20 seconds to evenly distribute the ingredients. Add the warm water. Turn the mixer on low speed for about 5 minutes, making sure all of the ingredients are evenly incorporated. The dough will be very wet, loose and sticky. Remove the bowl from the mixer and cover with plastic wrap or a silicone lid.
- Allow the dough to rest in a dry, warm place for 30 minutes. Once rested, wet your hands slightly to ensure the dough doesn't stick to your fingers. With one hand, scoop the edge of dough on the farthest side from you, and stretch slightly to gather it in the middle. Rotate the bowl slightly and continue this process until all edges of the dough have been folded to the center. Cover the bowl up again with the plastic wrap or silicone lid, and allow to rest for an additional 30 minutes or until doubled in size.
- Prepare a baking sheet by adding 2 tablespoons of olive oil to the center, and using a pastry brush or fingers to evenly coat the pan, including the sides. Turn the focaccia dough out onto the oiled baking sheet, using a rubber spatula to get all of it out. With oiled hands, gently work the dough and stretch until it almost covers the whole pan. Don't worry if the dough retracts or doesn't reach the ends of the sheet. Be careful to try and not release bubbles in the dough during this process. Allow the dough to rest in a warm place, uncovered, for another 30 minutes.
- Preheat the oven to 400 degrees F.
- With oiled fingers, gently stretch the dough to cover the entire pan. Make indentations in the dough with your fingers to form dimples all throughout the dough. Distribute the grapes over the focaccia. Sprinkle with the rosemary and the coarse or flakey sea salt. Finish with a generous drizzle of oive oil all over the dough.
- Bake for 40-50 minutes, or until the crust is golden brown. Use a metal spatula along the edges if they stick to the pan. Slice into squares and serve.
Nutrition Facts : ServingSize 10, Calories 195
FOCACCIA WITH ROSEMARY AND GRAPES
Provided by Giada De Laurentiis
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Roll the pizza dough into a rectangle on a sheet of parchment paper. Place the dough and the parchment on a baking sheet.
- Using a pastry brush, cover the top of the dough with olive oil. Sprinkle the dough with coarse sea salt. Sprinkle the dough with the garlic, shallot, and rosemary. Spread the grapes over the top of the dough and push down into the dough.
- Bake the focaccia until golden brown, about 25 minutes. Cut into slices and serve.
Nutrition Facts : Calories 248, Fat 7 grams, SaturatedFat 1 grams, Sodium 549 milligrams, Carbohydrate 42 grams, Fiber 1 grams, Protein 6 grams, Sugar 9 grams
GRAPE FOCACCIA
Provided by Melissa Clark
Categories appetizer
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- In a small skillet over medium heat, warm the oil. Stir in 1 tablespoon rosemary leaves. Remove the pan from the heat and let it cool.
- Place 3/4 cup (177 grams) lukewarm water (105 to 115 degrees) in a large bowl. Sprinkle the yeast over it. Let it stand until foamy, about 5 minutes.
- Stir in the olive oil mixture, 1 2/3 cups flour, cornmeal, 3 tablespoons (54 grams) sugar, and salt to the yeast mixture. Stir until a soft dough forms.
- Turn the dough out onto a floured surface. Knead until it is smooth and elastic, about 10 minutes, or knead in a stand mixer with a dough hook attached, for about 5 minutes. If using the stand mixer, finish the dough by hand, on a floured surface, for 1 minute. Add more flour; it could need as much as another 1/4 cup (31 grams) if the dough feels very sticky (you want damp but not unworkable dough).
- Oil a large bowl. Place the dough in the bowl, and turn to coat it lightly with the oil. Cover the bowl with a dish towel. Place the bowl in a warm place, and let it rise until the dough has doubled, about 1 hour.
- Halve the grapes if they are large. If using Concord, pit them.
- Heat the oven to 400 degrees. Oil a large cookie sheet or baking pan (11-inch by 17-inch) with some olive oil.
- Punch down the dough, then pat it into the pan, stretching into an oval about 3/8- to 1/2-inch thick - it should not fill the entire pan. Dimple the dough with your fingertips. Scatter the grapes and pine nuts, if using, over the dough, pressing them in lightly. Sprinkle the remaining 2 tablespoons (36 grams) sugar, 1 teaspoon rosemary, and flaky sea salt over the grapes. Drizzle all over with plenty of oil. Bake until golden brown, 25 to 30 minutes.
Nutrition Facts : @context http, Calories 204, UnsaturatedFat 0 grams, Carbohydrate 46 grams, Fat 1 gram, Fiber 2 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 212 milligrams, Sugar 16 grams
GRAPE FOCACCIA
Typically made during the grape harvest in Italy, this flatbread is a little bit sweet, a little bit savory, and altogether irresistible.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes one 14-inch round focaccia
Number Of Ingredients 7
Steps:
- In the bowl of a mixer fitted with the dough-hook attachment, mix together flour and yeast. Add water and mix on medium speed until combined. Cover bowl with plastic wrap; let rise in a warm place until bubbling and doubled in volume, about 2 hours.
- Add salt; attach bowl to mixer fitted with the dough-hook attachment and mix on low speed 3 minutes. Increase speed to medium and mix 30 seconds more (dough should be loose and sticky).
- Using a dough scraper, turn dough out onto a lightly floured surface. Fold bottom edge of dough up toward center of dough and gently pat to deflate. Fold top edge down toward center, slightly overlapping bottom edge; pat gently, tapping off excess flour as you work (dough will be difficult to handle, but try not to incorporate too much flour). Gently transfer dough to a large bowl, seam-side down. Cover with plastic wrap; let rise in a warm place until doubled in volume, about 1 hour.
- Turn dough out onto a well-floured surface and repeat folding process. Return dough to bowl and cover with plastic wrap; let rise in a warm place until doubled in volume, 1 hour.
- Preheat oven to 450 degrees (425 degrees if using a convection oven) with rack in center lined with a pizza stone, for at least 45 minutes.
- Coat a 14-by-3-inch round cake pan with 1/3 cup oil; turn dough out into pan, coating with oil. With oiled fingertips, push dough out toward edges of pan. If dough starts to retract, cover with plastic and let stand 5 minutes, then continue until it reaches edges of pan. In a bowl, toss grapes with remaining 1 tablespoon oil; arrange evenly on top of dough, gently pressing to adhere. Cover with plastic wrap; let stand 45 minutes.
- Liberally sprinkle dough with flaky salt and sanding sugar. Dough should be well oiled; if necessary, drizzle with up to 2 tablespoons more oil.
- Bake, rotating pan halfway through, until bottom is golden brown, 25 to 30 minutes. Immediately transfer focaccia to a wire rack. Drizzle with any oil remaining in pan; sprinkle again with more flaky salt and sanding sugar. Let cool slightly. Focaccia may be served warm or at room temperature.
GRAPE ROSEMARY FOCACCIA
The topping on this fast grape-rosemary focaccia recipe is a sweet/salty combination of grapes, Parmesan cheese and rosemary. Serve it instead of dinner rolls or as an appetizer, or cut it in half for an out-of-this-world turkey or ham sandwich.
Time 35m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Position rack in upper third of oven; preheat to 425°F. Coat a large baking sheet with cooking spray.
- Working on a lightly floured surface, pat and stretch dough with damp hands into a 10-by-12-inch oval. If the dough will not stretch easily, let it rest for 10 minutes, then stretch it again. Transfer to the prepared baking sheet.
- Drizzle oil over the dough; sprinkle with Parmesan and rosemary. Arrange grapes on top and press lightly into the dough.
- Bake the focaccia until golden around the edges and some of the grapes have burst, 18 to 25 minutes. Let cool at least 5 minutes before serving. (The grapes will be very hot inside.)
Nutrition Facts : Calories 121 calories, Fat 4 g, SaturatedFat 1 g, Cholesterol 2 mg, Carbohydrate 19 g, Protein 4 g, Sodium 157 mg, Sugar 5 g
GRAPE ROSEMARY FOCACCIA
Steps:
- 1. Saute garlic in olive oil. Add grapes and heat thoroughly. Remove pan from heat; add cheese and rosemary; mix well.
- 2. Press pizza dough to fit two 12-inch pizza pans. Spread mixture evenly between the two pans.
- 3. Bake at 400°F 10 minutes or until topping and edges of bread brown. Cut each into 8 pieces.
NO-KNEAD GRAPE & ROSEMARY FOCACCIA
With this easy bread, there's no need to knead. The slow rise allows the gluten to develop naturally and the sticky, wet dough helps produce focaccia's characteristic air bubbles - great served warm with soft goat's cheese
Provided by Cassie Best
Categories Side dish, Snack, Starter
Time 1h10m
Number Of Ingredients 7
Steps:
- Tip the flour, yeast, 1 tbsp olive oil and 1 tsp salt into a large bowl. Add 250ml warm water and mix with a wooden spoon to make a sticky dough. Cover with cling film and put in the fridge for at least 10 hrs, or up to 24 hrs.
- Heat oven to 180C/160C fan/gas 4. Toss the grapes in 1 tbsp olive oil in a roasting tin. Bake for 20 mins or until shriveled, then set aside to cool.
- When the dough has doubled in size and is bubbly, remove from the fridge and leave at room temperature for 1 hr. Oil a 23cm square roasting tin and scrape the dough in. Oil your hands, then fold the dough in on itself like an envelope. Turn the tin and repeat to create a square shape, then flip so that the folds are underneath. Scatter the rosemary, grapes and remaining salt over and drizzle with 2 tbsp oil. Use your fingertips to create dimples in the dough, pressing in the toppings and spreading the dough to the corners. Cover with cling film and leave to rise for 1 hr or until almost doubled in size. Heat oven to 220C/200C fan/gas 7 at least 20 mins before you cook the bread.
- Uncover the dough, drizzle with the remaining oil and bake on the middle shelf for 30 mins until golden brown. Cool for 10 mins in the tin before transferring to a wire rack, or eat warm.
Nutrition Facts : Calories 203 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 1.5 milligram of sodium
GRAPE-AND-ROSEMARY FOCACCIA
Fresh rosemary perfumes this moist, chewy Italian bread studded with juicy red grapes and plump raisins.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Serves 10 to 12
Number Of Ingredients 11
Steps:
- In a medium bowl, toss grapes with 1 tablespoon olive oil; set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, whisk together flour, water, both raisins, and yeast with a mixer on medium speed until combined. Cover with plastic wrap, and let stand in a warm place until doubled in volume and bubbling, about 2 hours.
- Add salt to bowl. Switch to dough-hook attachment and mix on low speed for 5 minutes. Increase speed to medium, and mix for 30 seconds. (Dough should be loose and sticky.)
- Turn dough out onto a well-floured surface using a dough scraper. Fold bottom edge of dough up toward the center and pat gently to deflate. Fold top edge down toward the center, and pat gently. (Folds should overlap slightly.) Repeat with left and right sides, tapping off excess flour as you work. (Dough will be difficult to handle, but try not to incorporate too much flour.) Gently flip dough into a large bowl. Cover with plastic wrap, and let stand in a warm place until doubled in volume, about 1 hour.
- Turn dough out onto a well-floured surface, and repeat folding process. Transfer dough to bowl. Cover with plastic wrap, and let stand in a warm place until doubled in volume, about 1 hour.
- Place a pizza stone on floor of a gas oven (remove racks) or bottom rack of electric oven. Preheat oven to 425 degrees for a convection oven or 450 degrees for a conventional oven for at least 45 minutes. Alternatively, if not using a pizza stone, preheat oven 15 minutes before baking.
- Pour 1/3 cup oil into a 13-by-17-inch rimmed baking sheet, coating entire surface. Turn out dough onto baking sheet, coating bottom with oil. Dip fingertips in olive oil to prevent them from sticking, and push dough out toward edges of baking sheet. Cover with plastic wrap, and let stand for 45 minutes, pressing dough toward edges occasionally.
- Scatter grapes over top and sprinkle with sanding sugar and rosemary. Top should be well oiled; if necessary, drizzle with up to 1 tablespoon olive oil.
- Bake in lower third of oven or on preheated pizza stone, rotating halfway through, until bottom is golden brown, 30 to 40 minutes. Immediately slide focaccia out of baking sheet onto a wire rack. Drizzle with any oil left in pan; sprinkle with flaky salt. Let cool slightly. Serve warm or at room temperature.
GRAPE AND ROSEMARY FOCACCIA
Categories Bread Bake Thanksgiving Vegetarian Rosemary Grape Gourmet
Number Of Ingredients 10
Steps:
- Preheat oven to 300°F.
- In a baking dish large enough to hold grapes in one layer cook grapes in middle of oven 30 minutes, or until soft and sticky, and cool slightly.
- In a standing electric mixer fitted with paddle attachment beat together yeast, sugar, and water and let stand 5 minutes, or until foamy. Add flour, table salt, and oil and combine well.
- With dough hook knead dough 2 minutes, or until soft and slightly sticky. Form dough into a ball and let rest on a floured surface, covered with an inverted bowl, 10 minutes.
- On a lightly floured surface roll dough into an 18- by 8-inch oval. Arrange oval diagonally on greased large baking sheet and sprinkle with grapes, rosemary, coarse salt, and pepper. Let dough rise, covered loosely with plastic wrap, in a warm place for 1 hour, or until almost doubled in bulk.
- Preheat oven to 375°F.
- Bake focaccia in middle of oven 1 hour, or until golden, and cool on a baking sheet on a rack. Serve focaccia warm or at room temperature.
More about "grape rosemary focaccia recipes"
GRAPE-ROSEMARY FOCACCIA RECIPE | EATINGWELL
From eatingwell.com
Category Healthy Finger Food RecipesCalories 121 per servingTotal Time 35 mins
- Position rack in upper third of oven; preheat to 425 degrees F. Coat a large baking sheet with cooking spray.
- Working on a lightly floured surface, pat and stretch dough with damp hands into a 10-by-12-inch oval. If the dough will not stretch easily, let it rest for 10 minutes, then stretch it again. Transfer to the prepared baking sheet.
- Drizzle oil over the dough; sprinkle with Parmesan and rosemary. Arrange grapes on top and press lightly into the dough.
- Bake the focaccia until golden around the edges and some of the grapes have burst, 18 to 25 minutes. Let cool at least 5 minutes before serving. (The grapes will be very hot inside.)
ROSEMARY AND GRAPE FOCACCIA | KING ARTHUR BAKING
From kingarthurbaking.com
5/5 (6)Total Time 2 hrs 48 minsServings 48Calories 94 per serving
- To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Combine all of the dough ingredients in a large mixing bowl and mix until a soft dough forms. Knead using a mixer at medium speed for 6 minutes or by hand on a lightly floured surface for 8 minutes, until the dough is smooth and supple.
- To assemble: Lightly oil an 18" x 13" baking sheet. Transfer the dough to the pan and gently press it out to fill the pan. If the dough starts to snap back, cover and let it rest for 10 minutes before pressing it out further.
GRAPE AND ROSEMARY FOCACCIA - GEMMA’S BIGGER BOLDER …
From biggerbolderbaking.com
GRAPE FOCACCIA RECIPE | BOBBY FLAY | COOKING CHANNEL
From cookingchanneltv.com
GRAPE ROSEMARY FOCACCIA | GRAPES FROM CALIFORNIA
From grapesfromcalifornia.com
ROSEMARY FOCACCIA WITH RED GRAPES - ANNA BANANA
From annabanana.co
CONCORD GRAPE AND ROSEMARY FOCACCIA - ANDREA TOOLEY
From andreatooley.com
GRAPE FOCACCIA WITH ROSEMARY – SMITTEN KITCHEN
From smittenkitchen.com
GRAPE FOCACCIA WITH OLIVE OIL AND ROSEMARY RECIPE
From realfood.tesco.com
GRAPE AND ROSEMARY FOCACCIA - WAITROSE
From waitrose.com
GOAT CHEESE, RED GRAPE AND ROSEMARY FOCACCIA RECIPE - FOODESS
From foodess.com
ROSEMARY & GRAPE FOCACCIA RECIPE FOR SNACKING & COCKTAILS
From blog.thenibble.com
GRAPE & ROSEMARY FOCACCIA RECIPE - FOOD NEWS
From foodnewsnews.com
GRAPE AND ROSEMARY FOCACCIA - THE IDEAS KITCHEN
From theideaskitchen.com.au
ROSEMARY AND GRAPE FOCACCIA RECIPE - COOKS OF CROCUS HILL
From blog.cooksofcrocushill.com
GRAPE, ROSEMARY & MOZZARELLA FOCACCIA @ NOT QUITE NIGELLA
From notquitenigella.com
GRAPE AND ROSEMARY FOCACCIA RECIPE — LA FUJI MAMA
From lafujimama.com
GRAPE AND ROSEMARY FOCACCIA | BETTER HOMES & GARDENS
From bhg.com
ROASTED GRAPE, ONION AND ROSEMARY FOCACCIA RECIPE BY DIANNA …
From honestcooking.com
CONCORD GRAPE AND ROSEMARY FOCACCIA - THE BAKE SCHOOL
From bakeschool.com
FOCACCIA MADE EASY: DELICIOUS ROSEMARY & GRAPE FOCACCIA BREAD
From tableandthyme.co
GRAPE AND ROSEMARY FOCACCIA RECIPE : SBS FOOD
From sbs.com.au
RED GRAPE FOCACCIA WITH MOZZARELLA CHEESE - INSIDE THE RUSTIC …
From insidetherustickitchen.com
GRAPE AND ROSEMARY FOCACCIA RECIPE - FOOD NEWS
From foodnewsnews.com
ROSEMARY AND GRAPE FOCACCIA | RECIPE | HOT BREAD, FOCACCIA, …
From pinterest.com
RED GRAPE AND ROSEMARY FOCACCIA | J COOKING ODYSSEY
From jcookingodyssey.com
EASY GRAPE AND ROSEMARY FOCACCIA - NOBLE PIG
From noblepig.com
FRESH ROSEMARY AND GRAPE FOCACCIA - THE HOW-TO HOME
From thehowtohome.com
GRAPE, ONION AND ROSEMARY FOCACCIA - HONEST COOKING
From honestcooking.com
GRAPE, ROSEMARY AND WALNUT FOCACCIA BREAD
From foodheavenmag.com
GRAPE ROSEMARY FOCACCIA - HAPPY AND HARRIED
From happyandharried.com
GARLIC ROSEMARY FOCACCIA - THERESCIPES.INFO
From therecipes.info
GIADA DE LAURENTIIS SHARES GRAPE AND ROSEMARY FOCACCIA RECIPE
From sheknows.com
PARMESAN ROSEMARY FOCACCIA BREAD - THERESCIPES.INFO
From therecipes.info
FOCACCIA WITH ROSEMARY AND GRAPES : RECIPES : COOKING CHANNEL …
From cookingchanneltv.com
GRAPE AND ROSEMARY FOCACCIA | RECIPE | RECIPES, ROSEMARY …
From pinterest.ca
GIADA'S GRAPE AND ROSEMARY FOCACCIA RECIPE - TODAY
From today.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love