If you love the contrast of savory and sweet, Sourdough Focaccia with Grapes and Rosemary is the show-stopping, rustic bread you absolutely must bake at home. Imagine a golden, crisp-edged focaccia that’s deeply flavored thanks to sourdough, with juicy pops of roasted grape and the aromatic piney notes of rosemary all tangled together. This recipe delivers a pillowy crumb and an unforgettable flavor pairing that’s pure magic for bread lovers, perfect for sharing, snacking, or serving alongside your favorite meals.
Ingredients You’ll Need
There’s joy in how a few simple ingredients come together to make magic here. High-quality basics—flour, water, olive oil, and salt—let the character of sourdough and the beautiful toppings of grapes and rosemary shine right through each bite of this Sourdough Focaccia with Grapes and Rosemary.
- All-purpose flour: Provides the tender yet chewy foundation for the focaccia’s lofty texture.
- Water: Hydrates the dough and is essential for that signature airy crumb.
- Active sourdough starter (100% hydration): Infuses the bread with totally unique tang while acting as the leavening for a gentle rise.
- Salt: Enhances all the flavors, balancing the sweetness of the grapes and the herbal rosemary.
- Olive oil: Gives the focaccia its rich flavor, crispy golden edges, and soft interior crumb; don’t be shy with it!
- Seedless red grapes (halved): Bring bursts of juiciness and just a touch of natural sweetness to every bite; use green grapes for a twist.
- Fresh rosemary (chopped): Offers a fragrant, woodsy accent that pairs beautifully with grapes and sourdough.
- Flaky sea salt: Adds extra crunch and a briny pop right on top just before baking.
How to Make Sourdough Focaccia with Grapes and Rosemary
Step 1: Mix the Dough
Start by combining the all-purpose flour, water, and active sourdough starter in a large bowl. Stir until a shaggy dough forms; it’ll look a little rough, but that’s perfect at this stage. Let it rest for about 30 minutes to allow the flour to fully hydrate, making the next steps a breeze.
Step 2: Add Salt and Olive Oil
After resting, sprinkle in your salt and pour in a tablespoon of olive oil. Gently knead or stretch and fold the dough in the bowl for just a few minutes. You’ll feel the dough get smoother and more cohesive—this is laying the foundation for that fluffiness everyone loves in Sourdough Focaccia with Grapes and Rosemary.
Step 3: Bulk Fermentation with Stretch and Folds
Cover the bowl and let the dough rise at room temperature for 4 to 6 hours. For the first two hours, perform a stretch-and-fold every 30 minutes: reach under, pull up a section of dough, and fold it over—repeat around the bowl. This step builds bread structure without much effort, especially rewarding in slow-fermented sourdough recipes like this.
Step 4: Transfer and Chill
When the dough has puffed up noticeably, move it to a well-oiled 9×13-inch pan (you want olive oil all over for that crisp focaccia bottom!). Gently stretch it to fit the pan, being careful not to deflate all those lovely air pockets. Then cover and refrigerate overnight (up to 24 hours), which develops even deeper flavor and a gorgeous, open crumb in your finished Sourdough Focaccia with Grapes and Rosemary.
Step 5: Bring to Room Temperature
The next day, take the pan from the fridge and let it warm up for 1 to 2 hours on your counter. This rest ensures the dough bakes up fluffy instead of dense, and it makes dimpling so satisfying!
Step 6: Top and Bake
Preheat your oven to a hot 450°F (230°C). Dimple the dough with wet or oily fingers, making lots of deep little wells. Drizzle generously with olive oil, scatter the halved grapes and chopped rosemary over the top, and press them gently in so they’re nestled into the dough. Finish with a good pinch of flaky sea salt. Bake for 25 to 30 minutes until beautifully golden and bubbling with oil at the edges.
Step 7: Cool and Slice
Let your Sourdough Focaccia with Grapes and Rosemary cool for several minutes in the pan—this lets the crumb set up. Then transfer to a rack (or just resist slicing until it’s warm but not hot), cut into hearty squares or rectangles, and serve. The aroma at this point is absolutely irresistible!
How to Serve Sourdough Focaccia with Grapes and Rosemary
Garnishes
Right before serving, add a bit more fresh rosemary or an extra sprinkle of flaky sea salt to make the flavors pop and the bread look wonderfully inviting. A light drizzle of high-quality extra virgin olive oil amps up its luxury.
Side Dishes
This focaccia pairs delightfully with a cheese board, cured meats, or a bowl of olive tapenade. Try it alongside a fresh arugula salad or as a cozy side for roasted chicken or pork—Sourdough Focaccia with Grapes and Rosemary loves savory company.
Creative Ways to Present
Try slicing your focaccia horizontally and building a rustic sandwich, or use it as a dramatic base for bruschetta with whipped ricotta and honey. You can even cut small triangles for bite-sized appetizers, making your Sourdough Focaccia with Grapes and Rosemary the star of any gathering.
Make Ahead and Storage
Storing Leftovers
To keep your focaccia at its best, wrap leftovers tightly in foil or store in an airtight container at room temperature for up to 2 days. The crust will soften a bit, but the bread will still taste amazing—especially if you warm it up a little before serving again.
Freezing
Sourdough Focaccia with Grapes and Rosemary freezes beautifully. Wait until the bread is completely cool, then wrap individual pieces in plastic wrap and pop them in a zip-top freezer bag. They’ll keep for about one month, ready to enjoy whenever the craving strikes.
Reheating
To bring back the focaccia’s just-baked texture, reheat slices in a hot oven or toaster oven at 350°F (175°C) for about 8 to 10 minutes. If it’s frozen, no need to thaw—just add a few minutes to the bake time. The crust crisps up, the middles get pillowy, and the grapes turn extra jammy.
FAQs
Can I use whole wheat or bread flour for this recipe?
Absolutely! You can substitute up to half the all-purpose flour with whole wheat flour for a nuttier flavor and heartier texture, or use bread flour for a chewier crumb. Adjust water slightly if needed—whole wheat tends to absorb more.
My sourdough starter is new—will it still work?
If your starter is reliably doubling in volume between feedings and smells tangy and pleasant, it’s ready. The more mature your starter, the better the flavor and rise in your Sourdough Focaccia with Grapes and Rosemary.
Can this recipe be made vegan?
Yes! The entire recipe is already vegan as written—no dairy, eggs, or other animal products—making it a fantastic, crowd-pleasing option for all eaters.
What’s the best pan to use if I don’t have a 9×13-inch pan?
A similarly sized baking sheet (quarter sheet) or two 8×8-inch pans will work in a pinch. Just make sure to coat them well with olive oil to avoid sticking and ensure crisp edges for your focaccia.
How do I know when my focaccia is fully baked?
Your focaccia should be deeply golden and crisped at the edges. You can gently lift a corner to check underneath—it should feel firm and not doughy. If you’re unsure, give it another few minutes in the oven; this Sourdough Focaccia with Grapes and Rosemary is forgiving and thrives with a rich, caramelized crust.
Final Thoughts
There’s a special joy in baking Sourdough Focaccia with Grapes and Rosemary—between the slow rise, gorgeous toppings, and that incredible aroma wafting through your kitchen, it’s a bread you’ll want to share (or maybe just secretly keep for yourself). I hope you feel inspired to knead, dimple, and create your own loaf. Your table deserves this beautiful twist on classic focaccia!
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Sourdough Focaccia with Grapes and Rosemary Recipe
- Total Time: 1 to 2 days including fermentation
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the perfect blend of savory and sweet with this delightful Sourdough Focaccia topped with juicy grapes and fragrant rosemary. This recipe yields a tender and flavorful bread that is ideal for sharing with friends and family.
Ingredients
Dough:
- 3 1/2 cups all-purpose flour
- 1 1/4 cups water
- 1/2 cup active sourdough starter (100% hydration)
- 1 1/2 teaspoons salt
- 1/4 cup olive oil (plus more for drizzling)
Toppings:
- 1 cup seedless red grapes (halved)
- 1 tablespoon fresh rosemary (chopped)
- Flaky sea salt to finish
Instructions
- Prepare the Dough: In a large bowl, combine flour, water, and sourdough starter to form a shaggy dough. Let rest, then add salt and olive oil. Knead gently and let rise.
- Shape and Top: Transfer the dough to a pan, stretch it to fit, and refrigerate. Bring to room temperature, dimple the dough, drizzle with oil, and add grapes and rosemary.
- Bake: Preheat the oven, sprinkle with sea salt, and bake until golden brown. Cool slightly before serving.
Notes
- Use ripe sourdough starter for best results.
- Red grapes offer a sweet contrast; green grapes can be used.
- Delicious with cheese or alongside roasted meats.
- Prep Time: 30 minutes (active), plus fermentation and resting time
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 3g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
