I made this recipe several months ago, but it’s too good not to share! Save this recipe for the next grape season so you can make your own concord grape and rosemary focaccia.
Two years ago, when Kyle and I first moved to Rochester, we went strawberry picking at Firefly berries farm, which is a gorgeous farm right in town. (I can’t find the photo on my computer, so instagram to the rescue!)
Besides strawberries, Firefly also has raspberries, blackberries, and concord grapes. Kyle has fond memories of picking concord grapes with his grandparents when he was a kid, so he was very excited about the possibility of going grape picking.
This fall, we decided to venture out into the vineyard (can you still call it a vineyard even if the grapes aren’t for wine?) and pick our own grapes. It was a dreary day, but we still had tons of fun exploring the rows of grape vines and picking the perfect bunches.
Kyle loved the flavor of the grapes, but I found them to be way too sour for my taste. While Kyle was up for eating them by themselves, I searched for a recipe because I couldn’t eat too many of them raw and plain.
While googling “concord grape recipes” and browsing lots of different options, I kept seeing recipes for focaccia made with grapes. I was intrigued by the idea of a savory recipe using the grapes, so I searched for an easy focaccia recipe and found one from the NY times.
I followed the recipe except for omitting pine nuts and cornmeal. To my delight, the focaccia was AMAZING.
I really can’t rave enough about the sweet and savory combo in this perfect, soft, chewy bread. Kyle and I loved it topped with even more grape jelly (we bought a jar from the farm), topped with butter, or plain. The grapes became incredibly sweet and flavorful after roasting on top of the bread. With a subtle rosemary flavor, it was perfection!
Here is the recipe copied from NY times for your ease:
- 6 tablespoons (72 grams) extra virgin olive oil, more for drizzling
- 1 tablespoon plus 1 teaspoon (4 grams) fresh rosemary leaves
- 2 teaspoons (8 grams) active dry yeast
- 1 ⅔ cups (207 grams ) all-purpose flour, more as needed
- 5 tablespoons (75 grams) granulated sugar
- 1 ½ teaspoons (6 grams) salt
- 2 ¼ cups (350 grams) Concord, black or red grapes
- Flaky sea salt, for sprinkling
- 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 olive oil, 1 2/3 cups flour, 3 tablespoons (54 grams) sugar, chopped rosemary, 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 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.
Have you gone grape or berry picking? Do you eat them plain or make something? If it’s strawberries I MUST eat them plain- they are too good to cook into anything!