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.
Prep Time:
20 mins
Total Time:
1 hr 10 mins
Servings:
Serves 12.
Ingredients
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1 lb. refrigerated or thawed frozen pizza dough
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2 Tbsp. extra virgin olive oil
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1/2 tsp. coarse salt (kosher or sea salt)
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1/2 tsp. dried basil, crushed
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2 cups seedless red grapes, whole and/or halved
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1 Tbsp. snipped fresh rosemary
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1 Tbsp. grated Romano cheese
Directions
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 information
Calories 111, Total Fat 4 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 0 g, Cholesterol 0 mg, Sodium 208 mg, Carbohydrate 17 g, Total Sugar 3 g, Fiber 1 g, Protein 2 g. Daily Values: Vitamin A 0%, Vitamin C 1%, Calcium 1%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
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Recommended Recipe:
Parmesan-Herb Focaccia
Puffy, chewy-crisp and fragrant with fresh herbs, this Parmesan focaccia goes well with soups, stews and, of course, Italian-style fare. Be sure to use only fresh herbs and avoid the temptation to stir them into the dough (sprinkle them over it); many herbs, including the ones called for here, inhibit yeast growth when they're combined in the dough. The dough bakes on the lowest rack in a very hot oven to simulate the hearth baking that is traditional for focaccia. Recipe by Nancy Baggett for EatingWell.
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