• About
  • * Shop *
  • Contact
  • Work with me
  • As Seen In

84th&3rd

  • Food
    • Easter Recipes
    • *THAT* Chocolate Cake
    • Recipes
    • Dining Out
  • Travel
  • Life
« Cape Cod Kale Salad
SABH October – Halloween! »

Grape & Rosemary Focaccia – Schiacciata Con l’Uva

October 7, 2013 By JJ 12 Comments

Grape & Rosemary Focaccia - Schiacciata Con l'Uva

The air is heady and sweet, greeting us as we turn into the driveway, painting our thoughts purple.

It is the scent of bubblegum and ice blocks and lollies, the scent associated with most grape-flavoured childhood treats, yet not usually with real grapes.

Grape & Rosemary Focaccia - Schiacciata Con l'Uva

We stand in the middle of the wide green yard, taking in the vineyard’s proud perfume for a moment before we wave absentmindedly back at the farmhouse and head for the leafy rows.

Dodging dogs, skipping over patches of poison ivy and giggling like children — our urgency to reach the vines is obvious — the grapes are waiting.

Grape & Rosemary Focaccia - Schiacciata Con l'Uva

A pop as the skin splits open, sticky juice running down our fingers, soft flesh tasting of pure purple — this is a real grape. This is a Concord.

Grape & Rosemary Focaccia - Schiacciata Con l'Uva

These table grapes are fragile and fragrant. Most commonly used in jams and juices, they appear at farmers’ markets and upmarket grocery stores more often these days — but the season is short and the fruit unforgiving.

Grape & Rosemary Focaccia - Schiacciata Con l'Uva

The ceremony of heading out to the vineyard, secateurs in hand, and returning with a heavy bucket of perfect bunches is a special pleasure.

You wouldn’t call us a farming family, yet grapes off the vine have left an indelible mark on our tastebuds, and the farm has left an indelible mark on our souls.

Grape & Rosemary Focaccia - Schiacciata Con l'Uva

Concord Grape & Rosemary Focaccia – Schiacciata Con l’Uva

Crisp edges give way to light as a feather focaccia bread spiked with herbal rosemary, sweet grapes and just the right salty bite. You can remove the seeds from the grapes but I prefer to leave them in for a bit of crunch. If you can’t find Concords, use black or deep red grapes instead. Generously adapted from LA Times.

Makes: two 10 inch rounds

Focaccia Sponge

Grape & Rosemary Focaccia - Schiacciata Con l'UvaMake the sponge the day before. Try to leave it at least 18 – 24 hours, but in a pinch 12 will do just fine.

INGREDIENTS

  • 1/16 teaspoon active dry yeast
  • Scant 1/2 cup water
  • 2/3 c unbleached white flour (3oz)

METHOD

In a large jar or small bowl, sprinkle yeast over water and set aside for a few minutes to dissolve. Add flour and stir well with a wooden spoon or chopstick.

Cover top with plastic wrap and secure with a rubber band. Set aside at room temp for 12 to 24 hours, until bubbly and thick.

—

Focaccia Dough

INGREDIENTS

  • 1 1/3 c water
  • 1 T olive oil
  • sponge mixture
  • 1/4 c rye flour
  • 1 3/4 tsp yeast
  • 1 1/2 c whole wheat flour, divided
  • 2 c unbleached white flour, divided
  • 1 Tbsp kosher salt

METHOD

In a large bowl combine water, oil, sponge and rye flour, stirring well with a large wooden spoon.

Add yeast, half the whole wheat flour, half the white flour and beat 20 strokes.

Add salt and remaining flours and mix well, cutting and stirring for 4 minutes until the dough is stretchy and coming away slightly from the sides of the bowl.

Swirl a bit of extra olive oil around another bowl and turn dough into it. Cover with plastic wrap and a tea towel, let rise at room temp until doubled, about 1 1/2 hours.

Dust counter lightly with a bit of extra white flour and turn out the dough. Use a floured hand or dough scraper to fold the four sides up and into the centre. Place dough, folded edges down, back into the bowl and re-cover. Let rise at room temp until doubled, about 1 hour.

—

Focaccia

At this point you can fill and top the dough with pretty much anything you want — grapes, rosemary and sea salt are a match made in heaven.

INGREDIENTS

  • white flour, for dusting
  • 5 Tbsp olive oil, divided, plus extra for brushing
  • 3 c Concord or black grapes, divided, seeds removed if you wish
  • 1/4 c (4 Tbsp) fresh rosemary leaves, divided
  • 4 large pinches sea salt flakes, divided
  • 2 Tbsp raw sugar, divided, optional

METHOD

Divide olive oil across the bases of two 10 inch cake tins to form a thin layer. Dust counter lightly with extra white flour and carefully turn out dough, taking care to not deflate it. Cut dough into two even pieces and, working with one piece at a time, pull gently into a rectangle approximately 8 inches by 16 inches.

Tap 3/4 c grapes into one half of the first rectangle, sprinkle over 1 Tbsp rosemary and a large pinch of sea salt. Fold over other half, press edges to seal and lift into prepared tin. Repeat with other piece of dough. Cover pans with a tea towel and let rest until dough has spread out and risen slightly, approx 30 mins.

Remove towel and use your fingers to nudge dough toward edges of pan with a few gentle strokes — it is ok if it doesn’t quite reach all the way. Arrange 3/4 c grapes across top of each pan of dough and brush with a bit of extra olive oil. Sprinkle each with 1 Tbps rosemary, a pinch of sea salt and raw sugar if using.

Set aside pans to allow dough to rise and puff around grapes, about 30 mins. Meanwhile preheat oven to 220 C (425 F).

Bake focaccias in centre of oven for 25 – 30 mins, until crisp around the edges and golden brown. Move focaccia from pans on to a rack and brush with a bit of extra olive oil.

Allow to cool if you have the will power, I never do, then cut into wedges to serve.

vegan // vegetarian // dairy-free // soy-free // nut-free

Grape & Rosemary Focaccia - Schiacciata Con l'Uva

Related Posts

Orange & Coconut Buns

Orange & Coconut Buns

5 Tips for Creating the Ultimate Entertaining Platter

5 Tips for Creating the Ultimate Entertaining Platter

Pumpkin Tahini Toast

Pumpkin Tahini Toast

Seriously Amazing Gluten Free Chocolate Chip Cookies (they're Dairy Free too)

Seriously Amazing Gluten Free Chocolate Chip Cookies (they're Dairy Free too)

Filed Under: All Posts, All-purpose 84th, Food, RecipeBox, Travel Tagged With: America-land, Autumn, Bread, Brunch, Concord Grapes, Dairy Free, Family, Fruit, Grapes, Had-to-share, Inspiration, Vegan, Vegetarian

Comments

  1. Helen (Grab Your Fork) says

    October 8, 2013 at 1:06 am

    Sounds amazing. Such a shame we can’t get concord grapes here though!

    Reply
    • JJ says

      October 10, 2013 at 7:55 pm

      I know! The ‘American Black Grapes’ that appear mid-autumn here are probably the closest – but really no where near the same thing 🙂

      Reply
  2. Laura (Tutti Dolci) says

    October 8, 2013 at 7:10 am

    I love Focaccia, this looks so good with the grapes and rosemary!

    Reply
    • JJ says

      October 10, 2013 at 7:55 pm

      Cheers Laura!

      Reply
  3. Amanda@ChewTown says

    October 8, 2013 at 8:45 am

    That definitely sounds like a grape I need to try sometime in the not too distant future. Great recipe.

    Reply
  4. brenda hayes says

    October 8, 2013 at 11:49 am

    Very nice, and the taste is unique beyond words.

    Reply
  5. Claire @ Claire K Creations says

    October 8, 2013 at 11:50 am

    I absolutely love picking my own fruit. It tastes soo much better than someone else picking it for you. Very interesting focaccia recipe JJ!

    Reply
    • JJ says

      October 10, 2013 at 7:56 pm

      I know what you mean Claire 🙂 The base recipe would work with pretty much anything in it!

      Reply
  6. Sarah | The Sugar Hit says

    October 8, 2013 at 1:56 pm

    I want to cram this directly into my face, without pause. It looks and sounds AMAZING.

    Reply
    • JJ says

      October 10, 2013 at 7:56 pm

      hahahaha that is exactly my reaction after it comes out of the oven ;D

      Reply
  7. Christina @ The Hungry Australian says

    October 12, 2013 at 10:23 pm

    This looks incredible, JJ. And I love making food from fruit picked with my own hands, too 🙂

    Reply
  8. Sabrina - A Spoonful of Photography says

    October 21, 2013 at 7:31 am

    I just returned from Italy yesterday and I was so in love with all the fresh fruit and such that you could get there! Foccacia is one of my all-time favourite breads and I could have it almost anytime with any flavour (my favourites are tomato and herbs or fig and goat cheese)! Need to keep this idea with the grapes in mind ’til next summer’s end when I can get great grapes around here again! 🙂

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Get social

84th-instagram 84th-heart 84th-facebook 84th-youtube
84th-twitter 84th-pinterest 84th-gplus 84th-star

Subscribe

New posts, straight to your inbox, simple as that.

Browse by…

Almost Recipe America-land Autumn BlogHop Boozer Bread Breakfast Brunch Cake! Chocolate Christmas Christmas Recipes Coconut Cookbook Cookies Dairy Free Deliciousness Dessert Dinner Family Fruit Gluten Free Had-to-share Holidays Ingredient Focus Inspiration Lunch Mad Science Nuts On-blogging Photo-A-Day Pie! Probably Paleo Refined Sugar Free Sauces Sides Snacks Stuff-n-Things Summer Sydney Thanksgiving / Christmas Treats Vegan Vegetarian Winter

@84thand3rd on Instagram

Follow on Instagram

Follow on Facebook

Be nice, don’t steal

All work on 84thand3rd.com is the property of the site owner unless otherwise credited. Recipes and articles are NOT available for syndication or re-publication. A single watermarked photo can be used in recipe wrap-up articles to link back to the original recipe post on this site. Photos are available to purchase for other uses.

© All Rights Reserved

Want to use something? Contact me and ask.

instagram heart facebook twitter YouTube pinterest tumblr star gplus

Copyright © 2021 · 84th & 3rd