Easy Sourdough Focaccia Recipe With Rosemary and Grapes

Squares of Sourdough focaccia topped with concord grapes and rosemary.

5 from 14 votes

Easy Sourdough Focaccia Recipe With Rosemary and Grapes

Sourdough Focaccia is light and fluffy, light golden brown, and studded with juicy sweet red grapes. Sprinkle rosemary over the assembled dough with a drizzle of olive oil and get ready for knock-out focaccia to enjoy alongside deli meat, cheese, dips, and spreads.

Prep Time30

Cook Time25

Rising Time18 40

Total Time19 35

Course: Appetizer, easy yeast bread, Snack

Cuisine: Italian

Servings: squares30

Calories: 286kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

Dough:

1 ½ cups ripe (fed) sourdough starter 340g
1 ½ cups lukewarm water 340g
6 cups unbleached Bread Flour 720g
6 tablespoons extra virgin olive oil 74g plus extra for the pan and the top of the focaccia
1 tablespoon kosher salt 18g
2 tablespoons honey 43g
1 tablespoon instant yeast

Topping:

1 ¼ lbs red grapes seedless (about 80 grapes)
2 Tablespoons extra virgin olive oil 25g
fresh rosemary sprigs for topping

Instructions

To make the dough:

Combine the starter and water in a large mixing bowl.
Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
Combine the flour with the starter, water, and remaining ingredients.
Mix and knead — by hand or stand mixer — until the dough is smooth and elastic.
If you're using a stand mixer, this should take 5 to 7 minutes on the lowest speed using the dough hook attachment.
f you're kneading by hand, you'll need 12 to 15 minutes.
Place the dough in a bowl that's been lightly coated with olive oil, cover, and allow to rise for 60 minutes.
Gently fold the dough over three or four times, and let it rise for another 60 minutes.
Drizzle a generous 2 tablespoons olive oil into the center of a large rimmed baking sheet (half sheet pan).
Transfer the dough to the pan, and turn it over to coat it with the oil.
Gently stretch the dough into the edges and corners of the pan.
As soon as the dough begins to shrink back, cover it, and let it rest for 10 to 15 minutes.
Gently stretch the dough again, repeating the rest once more, if necessary, until the dough fills the pan.
Cover the pan and transfer it to the refrigerator to let the dough rise for 14 to 16 hours (overnight).
The next day, remove the pan of dough from the refrigerator and preheat the oven to 425°F for 30 minutes (if your kitchen is warm) to 60 minutes (in a cooler kitchen)

To make the topping:

Just before you're ready to bake, gently dimple the dough at irregular intervals with your fingers, pressing down firmly but not abruptly; you don't want to deflate the focaccia too much.
Drizzle 2 Tablespoons olive oil over the dough and arrange the grapes across the surface. Sprinkle with the rosemary.
Bake the focaccia for 20 to 25 minutes, until light golden brown.
Remove the focaccia from the oven.
Allow it to cool enough for you to handle it comfortably, 10 to 15 minutes, then turn it out of the pan onto a rack.

Notes

Serve: The focaccia is delicious warm or at room temperature, accompanied by the spread; it's best the same day it's made.

Store: You can freeze any leftover focaccia and reheat defrosted slices in a toaster or 350°F oven, just until warmed through.

Nutrition