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Crispy Sourdough Focaccia Recipe with Rosemary Roasted Grapes

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A crispy sourdough focaccia topped with rosemary roasted grapes and sea salt flakes, perfect for snacks or entertaining. This recipe delivers a crackly crust with a subtle tang and sweet, caramelized grapes.

Ingredients

Scale
  • 4 cups (500g) bread flour
  • 1 1/2 cups (350ml) warm water (around 95°F/35°C)
  • 1/2 cup (100g) active sourdough starter (fed and bubbly)
  • 2 tsp (10g) fine sea salt
  • 1/4 cup (60ml) extra virgin olive oil, plus extra for drizzling
  • 1 cup (150g) seedless red or black grapes, washed and dried
  • 2 sprigs fresh rosemary, roughly chopped
  • Coarse sea salt flakes (Maldon or fleur de sel recommended)
  • Olive oil, for drizzling

Instructions

  1. Mix the Dough: In a large mixing bowl, combine 4 cups bread flour and 2 tsp sea salt. In a separate container, mix 1 1/2 cups warm water with 1/2 cup active sourdough starter. Slowly pour the wet into the dry, stirring until just combined. Cover with a damp cloth and let rest for 45 minutes to 1 hour (autolyse).
  2. Add Olive Oil & Fold: Drizzle 1/4 cup olive oil over the dough. Using wet hands, fold the dough over itself 4-5 times inside the bowl. Cover and let rise for 3-4 hours at room temperature, folding every 45 minutes. Dough should be airy and puffy.
  3. Prepare the Grapes: Preheat oven to 375°F (190°C). Toss grapes with 1 tbsp olive oil and chopped rosemary. Spread on a baking sheet and roast for 20 minutes until skins wrinkle and burst. Set aside to cool slightly.
  4. Shape the Dough: Oil a 9×13-inch (23×33 cm) baking pan generously. Transfer dough to pan, stretching gently to corners. Cover and rest for 30 minutes to 1 hour for final proof. Preheat oven to 450°F (230°C) with Dutch oven or baking sheet inside.
  5. Dimple & Top: Press deep dimples across dough surface with fingertips. Drizzle more olive oil over top. Nestle roasted grapes and rosemary evenly on dough. Sprinkle generously with coarse sea salt flakes.
  6. Bake: Transfer pan or dough to hot Dutch oven or baking sheet. Bake 20-25 minutes until crust is golden and crispy. If grapes look dry, brush with olive oil halfway through baking.
  7. Cool & Serve: Remove from oven and cool slightly on wire rack. Cut into squares and serve warm or at room temperature.

Notes

Use firm, plump grapes to avoid excess juice. For ultra-crispy bottom crust, place a baking stone or inverted heavy pan on rack below during baking. Folding dough replaces kneading and builds strength. Avoid overloading grapes and rosemary to prevent dense dough. If using frozen grapes, thaw and pat dry thoroughly before roasting.

Nutrition

Keywords: sourdough focaccia, rosemary roasted grapes, crispy focaccia, sourdough bread, snack recipe, easy focaccia, bread with grapes, savory bread

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