Because sometimes, all you want to do is sink your teeth into a big fluffy piece of bread.
And by “sometimes”, I totally mean “all the time”.
I’m just keeping it real here.
Also, we have to have bread on Easter. It’s a thing.
If you are nodding your head in agreement at any and all of the above statements, then you should totally make this Grape and Caramelized Onion Herbed Focaccia.
And if you’re trying to lay off the carbohydrates, then I’m sorry to inform you that this focaccia is not for you. Because do you see how thick those pieces are? Yeah. They are thick. Like really thick. And tender. With just a hint of chewiness. We are not messing around here.
Oh and the topping. It’s all savory and sweet and pretty irresistible. Kind of like me. Are you laughing? I hope so. Because I’m trying REALLY hard to be funny!
I think I better hurry up and end this here blog post before I further embarrass myself…
One last thing. The roasted grapes. They are kind of life changing. If you haven’t had roasted grapes before, you might be a bit skeptical as to their merits. But trust me when I tell you how good they are. The roasting brings out all the sweetness and juiciness of the grapes. They are perfect with bread. And while you’re at it, toss some on a salad too. You won’t regret it!
I hope you all have a great weekend and the Easter bunny brings you lots of chocolate!
Recipe adapted from my Blueberry-Blackberry Herbed Focaccia
- 1 package (2 1/4 tsp.) active dry yeast
- 1 cup warm water, 90-105 degrees Fahrenheit
- 1 cup whole milk, at room temperature
- About 1/2 cup extra-virgin olive oil, divided
- 1 tablespoon plus 1 tsp. kosher salt, divided
- 3 tsp. fresh rosemary, chopped and divided
- 3 tsp. fresh thyme leaves, chopped and divided
- 6 cups all-purpose flour
- 1 tablespoon butter
- 1 large onion, peeled and thinly sliced
- 2 medium shallots, peeled thinly sliced (about 1 cup)
- 1 tablespoon balsamic vinegar
- 2 cups red seedless grapes
- 1 tsp. sugar
- Add the yeast to the bowl of your stand mixer and pour the warm water on top. Let it sit for 5-8 minutes. Then add the milk, 1/4 cup of the olive oil, 1 tablespoon of the kosher salt and 2 tsp. each of the rosemary and thyme. With the dough hook attachment, start mixing on low speed and gradually add in the 6 cups of flour. Once the flour is incorporated, beat on medium speed for about 10 minutes. The dough should be smooth and elastic. If your mixer can’t handle the job (the motor on mine starting was struggling a bit!), you can knead the dough by hand on a lightly floured counter top.
- Cover the dough loosely with a towel and let it rise at room temperature in the bowl of your mixer for 1 1/4 – 1 1/2 hours. If your kitchen is chilly, find a warm spot in your house to let the dough rise. The dough should approximately double in size during this time.
- Using about 1 tablespoon of the olive oil, grease a rimmed baking sheet. I used a 10 X 15-inch pan. A larger 12 X 17-inch pan can also but used, resulting in a slightly thinner focaccia.
- Punch down the dough and transfer it to your greased baking sheet. Using your hands, push the dough out into an even layer, stretching it all the way out to the rim. If the dough is especially springy, let it rest for about 10 minutes before continuing to stretch it out. Cover the dough loosely with a towel and let it rise for 45-60 minutes.
- Meanwhile, pre-heat your oven to 425 degrees. Caramelize the onions. Heat a large skillet over low-medium heat. Warm 2 tablespoons of the olive oil and melt the butter. Add the sliced onions and shallots, stirring to coat them in the fat, then sprinkle with 1 tsp. of salt. Cook for about 15-20 minutes, stirring occasionally, until softened and browned. If they start to cook too quickly, turn the heat down to low and/or add a little more olive oil. Stir in the balsamic vinegar and cook for 1 minute more. Then remove from the heat and set aside.
- With your fingers, poke holes on the surface of the risen dough. Spread the caramelized onions evenly over the top of the dough. Then scatter the grapes over top. Drizzle about 2 tablespoons of olive oil over everything. In a small bowl, combine the remaining 1 tsp. of rosemary and thyme with the sugar, then sprinkle them evenly on top of the dough.
- Transfer the focaccia to your pre-heat oven and bake until golden, about 25-30 minutes. Remove from the oven and set aside to cool for about 15 minutes. Then using a large, wide spatula, loosen and slide the focaccia out onto a cutting board. Slice and serve warm or at room temperature.
- Leftovers can be stored in an airtight container at room temperature for 1-2 days.
Great focaccia! I’ve never tried roasted grapes, but sounds like I need to change that 🙂 Have a great Easter.
Thanks, Jennifer. Oh you would love roasted grapes. They are great. Happy Easter to you too!
Ooooh I’ve been waiting for this! Focaccia is one of those breads I can’t stop eating for the life of me. Waaaaant!
I know. I want it all day, every day! XO
Focaccia is one of my favorite breads to make! This herbed version looks fantastic, Liz! Love the grape and onion combo!
Thanks, Gayle! I hope you get the chance to try it out!
I saw the tease for this on Instagram, and my guess was right! I love focaccia bread. So crispy and olive oily. I have got to try roasted grapes!
Roasted grapes are such a game changer. You’ll love them!
adding grapes is the most brilliant idea, I love the pop of purple, and I like grapes!
Thanks, Katalina! I hope you try it out. It’s great!
Roasted grapes kind of creeped me out for a while, but THIS BREAD! Man oh man, I just want it!
Yeah, if you have texture issues they can take a minute to get used too! But I love ’em! And bread is always a good idea!
I’ve had roasted grapes before so I know how delicious this must have been. . girl, you are the savory master. . love this focaccia!!! TGIF! and have a great Easter!!
Savory master – I’ll take that title! Thanks, Alice. And Happy Easter to you too! XO
Yup. Hit the nail right on the head, bread is ALWAYS something that should be consumed. Especially when it’s looks as good as this.
Thanks, Nicole! Always bread. Always.
Love the idea of roasted grapes on focaccia, but also it’s all about the herbs and look at the roasted shallots! This looks sooo good Liz and it’s been way too long since I made focaccia at home. You’ve inspired me to try roasting grapes! I can only imagine how delicious they are! Thank you Liz! You too have a great weekend with lots of chocolate! 😀
Thanks, Traci. I think you’ll love roasted grapes! Have a great weekend! XO
I am hardcore crushing on this focaccia. Roasted grapes are seriously the best. And I bet they’re amazing with those fresh herbs. Love this!!
Thanks, Jess! I’m crushing on it too! 🙂
This sounds awesome! I love focaccia!
Thanks, Trish! I hope you are having a great weekend!
I have not had roasted grapes but I trust you and this bread looks amazing!
Oh you’ll love ’em, Medha! Definitely try them out soon!
haha yeah I was going to say all the carbs all the time! This bread looks awesomeeee. Love those roasted grapes!
Totally. The more carbs the better!
It’s ALL the time for me too!! I just love bread 🙂 This is amazing. Like the topping is rad!!
Thanks, Zainab. Totally ALL THE TIME! 🙂
I love roasted grapes (ever tried them with Brussels sprouts?!!!). This bread looks crazy awesome. Who cares about carbs during holiday celebrations anyway?!
I LOVE brussels, so grapes + brussels sound right up my alley!
I agree. I want bread ALL THE TIME. Roasted grapes sound amazing. I have yet to try them…but I will soon. I hope you had a great Easter weekend! 🙂
Thanks, Maryanne. I just know you’ll love roasted grapes!
Yes! Big fluffy bread! I love this! This would be a hit appetizer for sure!!
Thanks, Tina. It was definitely a hit all around!
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