Grape Rosemary Focaccia


Grapes are one of the top fruits I will only buy if organic. I recently started seeing organic red grapes more and more in the grocery stores on a regular basis, so our fridge is currently bursting with two huge bags of them. I had a grape rosemary focaccia bread in mind to make, and realized well after I made it that it was inspired by this Eating Well Grape Rosemary Focaccia bread I must have seen recently, and filed away into the back of my brain. It couldn’t be easier to prepare and makes a great side dish. Any food that combines sweet + savory is a winner in my mouth.


Prepared whole wheat pizza dough, brought to room temp for 20 minutes and stretched flat and round as if you’re making a pizza

A few tablespoons of olive oil

A few pinches of crushed, dried rosemary

A bunch of organic red grapes, cut in half

Sea salt to taste

Preheat oven to 400F. Top the pizza dough with olive oil and brush it to evenly coat the dough.

Press on grape halves. Sprinkle on rosemary and sea salt.

Bake about 20 minutes until dough begins to brown. Let cool for a little before slicing.

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