Grape Focaccia with Rosemary

Page: smittenkitchen.com/2010/09/grape-focaccia-with-rosemary/

Cuisine: Italian | Course Type: Breads

(2 reviews)

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Recipe Reviews

I adore this focaccia. I have served it to rave review so many times. I love this as part of a cheese course. The concord grapes are nice, but when I can't get them I have subbed other good quality grapes or jumbo mixed raisins.

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We really enjoyed this. The combo of the sweet grapes (I used red instead of Concord) and rosemary, with coarse sea salt and coarse sugar (I used turbinado) was new to me and delicious.

And easy dough to make and work with; should start 4-5 hours before you plan to serve. It paired really well with a white wine. And I suspect it would pair equally well with a lighter-bodied red.

Next time I run across some Concord grapes, I will be making this again.

I did end up cooking mine closer to 25 minutes rather than the 15 minutes called for in the recipe ... and I think I could have left it in the oven even another 2-3 minutes.

10/19 -- Recipe makes 2 focaccias and we had the second paired with a red wine and liked that pairing even better. This focaccia was surprisngly good on day 2.

(edited 21st October 2010) (0) comment (1) useful  

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