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    Home » Bread recipes

    Published on: August 29, 2014 by Janice; Updated on: January 25, 2023 25 Comments

    Concord grape focaccia

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    Grape focaccia freshly baked with rosemary

    The season is short so make this Concord grape focaccia recipe quickly before they're gone!

    Concord grape and rosemary focaccia sliced into strips
    Disclosure: As an Amazon Associate, I earn from qualifying purchases.

    I went to the market for apricots this last Tuesday. And instead of coming home with a bagful of apricots, I returned with a big basket of Concord grapes. It wasn't that I forgot about the apricots, but rather I think I missed the season. Baskets of Concord grapes were tucked away in the corner of just about every market stall selling fruit.

    A bunch of Concord grapes

    Oddly enough, before this year, I had never noticed the Concord grapes, but this week, they popped up everywhere: at the markets and grocery stores, even on the menus of my favourite restaurants. I figured I might as well give them a try. 

    Concord grape focaccia ready for the oven

    When I slipped a basketful into my market bag, I picked up some rosemary. I was thinking grape pizza, mainly because I had a good-sized ball of dough leftover in the fridge. Then when I sampled a grape, I decided to scale back my pizza plans and turn the pizza dough into a sweet focaccia.

    Concord grape focaccia

    Well, turns out I really like Concord grapes if you scatter them over a generously olive-oiled pizza dough with sugar and rosemary. In fact, I loved it so much, I kinda ate the whole thing that very day. I had one of those afternoons, where I ate a slice and walked away, you know, for the sake of being "healthy," and then I went back for another. And then another. And then another until there was one piece left, at which point I said "screw it!" and I finished it off. Really, this is best eaten fresh the day it's made, right? Right! 

    Concord grape and rosemary focaccia sliced into strips

    If you have more Concord grapes to bake with, I highly recommend this Concord grape peanut butter crumble, which is a ridiculously good dessert and not difficult to make. Or if you are looking for other focaccia recipes, try this savoury carrot focaccia.

    Concord grape focaccia
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    4.75 from 4 votes

    Concord grape focaccia with rosemary

    Prevent your screen from going dark
    This grape focaccia is super easy: scatter Concord grapes over a generously olive oiled pizza dough with sugar and rosemary!
    Course Bread
    Cuisine Italian
    Keyword Concord grape focaccia, grape focaccia
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings 6
    Calories 430kcal
    Author Janice

    Equipment

    • Rolling pin
    • Sheet pan

    Ingredients

    • 454 grams (1 lb) pizza dough, homemade or store-bought
    • 300 grams (⅔ lb) seedless Concord grapes, or other ripe flavourful seedless grapes
    • 30 mL (2 tablespoon) olive oil
    • 30 mL (2 tablespoon) granulated sugar
    • 2 branches rosemary
    • 10 mL (2 teaspoon) turbinado sugar

    Instructions

    • Spread/roll the pizza dough until it's about ½ inch thick then transfer to a parchment lined baking sheet. Cover and let rise 10 minutes.
    • Drizzle the olive oil over top and massage it into the dough, tucking a little of the oil under the edges of the dough too.
    • Let the dough rest 10 minutes. Meanwhile preheat the oven to 400ºF.
    • Sprinkle the granulated sugar over the oiled focaccia dough and scatter the grapes over top and then the leaves of rosemary (discard stems). Top with turbinado.
    • Bake for a good 30 minutes, until it is a nice golden brown color. Let cool slightly before slicing and serving.
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    Nutrition

    Calories: 430kcal
    Grape focaccia freshly baked with rosemary

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    Comments

    1. ahu says

      August 29, 2014 at 8:46 am

      This post is hilarious! I loved it - and yes the logical solution is to eat an entire bread every ballet day! The focaccia looks beautiful.

      Reply
    2. Sarah says

      August 29, 2014 at 10:55 am

      Not only does this look fantastic I absolutely adore the backstory. and totally what would happen if I made this. in fact anytime I make a bread product this happens... and today is my bread making day....

      Reply
      • Janice says

        August 29, 2014 at 8:47 pm

        It's hard not to eat homemade bread when it's so fresh and yummy!

        Reply
    3. torviewtoronto says

      August 29, 2014 at 11:37 am

      looks wonderful and colourful

      Reply
    4. Cindy @ Hun What's for Dinner? says

      August 29, 2014 at 8:13 pm

      My husband LOVES concord grapes. I just picked up two baskets today! This looks like a great way to use some of them up, since I am not a big fan of them fresh off the vine.

      Reply
      • Janice says

        August 29, 2014 at 8:48 pm

        I prefer them cooked as well! Regular grapes are awesome for eating, but I find these too juicy for straight eating.

        Reply
    5. Dana says

      August 29, 2014 at 8:42 pm

      Concord grapes are so good. I tried them for the first time a couple years ago. I would have never thought of cooking them.

      Reply
      • Janice says

        August 29, 2014 at 8:49 pm

        I think I prefer them cooked. Just wait til my next recipe with Concord grapes 😉

        Reply
    6. Our Fresh Kitchen says

      August 29, 2014 at 9:08 pm

      Well this is a recipe we definitely need to try. Looks delicious.

      Reply
    7. Melanie @ Bon Appet'eat says

      August 29, 2014 at 9:40 pm

      Your shots are looking absolutely beautiful! Following you from now on! And pinning this recipe too!

      Reply
    8. Aimee @ Simple Bites says

      August 29, 2014 at 9:58 pm

      I have whole wheat pizza dough in the freezer and concord grapes in the fridge...hmmmmm.

      Janice, this is STUNNING!! And I loved your story.

      Reply
      • Janice says

        August 30, 2014 at 9:05 am

        Thanks! Aimee, if you have grapes and pizza dough on hand, you have to make this. It's so tasty and especially easy if you have the pizza dough already made 🙂

        Reply
    9. Melissa says

      August 29, 2014 at 10:45 pm

      i have absolutely no idea how anyone could think you have a belly or how you could possibly have to squash yourself into anything!!! You are so tiny! but you made me giggle and i love concord grapes and pizza and sugar and olive oil and this is beautiful!

      Reply
      • Janice says

        August 30, 2014 at 9:04 am

        I seriously get the "tuck in your breakfast" comment just about every week!

        Reply
    10. Courtney @ The Fig Tree says

      August 30, 2014 at 12:22 am

      Hey Janice! I discovered your fabulous blog through FBC 🙂 So glad I did! What a beautiful site with great recipes and photos! This focaccia looks amazing! Yummy! I love the combination of grapes and rosemary.

      Reply
    11. Teresa says

      August 30, 2014 at 1:13 pm

      What a wonderful way to enjoy those grapes! The focaccia looks gorgeous. I'd make a meal of it, too.

      Reply
    12. Liliana says

      August 30, 2014 at 5:28 pm

      I loved your story! Your focaccia brought back memories of the ones my paternal grandma used to make. She called it Schiaccata a l'Uva (focaccia squashed with grapes). Thanks for the memory and now I have to make it and eat all of it too.

      Reply
    13. Kristy @ She Eats says

      September 01, 2014 at 2:11 pm

      Oh Janice. Carbo-laden waistlines? You and me both sister. I have finally come to the realization that I'm never gonna be a totally toned and skinny minnie type-o-gal because I do indeed, have a food blog. And it's laced and stitched and splattered with carbs. I love em. And I'm okay with that. I even bared my wine belly at the beach the other day, owned that shit and didn't even try to suck it in. Scary? Yes. As scary as pink tights and block stockings while trying to look graceful and fabulous? Probably not (I have about zero grace - walls have met my face more times than I care to admit. Simply walking around them)..... But damn it felt good.

      PS. Your concord grape rosemary focaccia would also feel good. You bring that, I'll bring the vino. Yes?

      So glad to be a part of FBC with you!! xo!

      Reply
    14. rex says

      September 15, 2014 at 3:03 pm

      I want to try this.

      is it much bother with the seeds in the concord grapes?

      Reply
      • Janice says

        September 15, 2014 at 11:56 pm

        I didn't even notice the seeds, actually. I later made a concord grape & peanut butter crumble with several more bunches of Concord grapes, and for that recipe, because I was using so many grapes, I did peel & cook them to draw out the seeds. The seeds were really quite tiny though. Maybe the Concord grapes I got were seedless?

        Reply
        • rex says

          September 16, 2014 at 11:30 am

          maybe! the concord vines growing in my yard produce grapes with rather noticeable seeds. maybe I'll make this and just crunch through them.

          Reply
    15. La Cuisine d'Helene says

      October 07, 2014 at 9:48 pm

      You made me laugh about your ballet story. This is an amazing recipe. Love focaccia, especially dessert focaccia. If you have a moment could you tell me what camera you like to use for your food photos?

      Reply
      • Janice says

        October 08, 2014 at 4:40 pm

        Thanks, Helene! I use a Canon Rebel XSi with a 50 mm lens.

        Reply
    16. N says

      November 15, 2014 at 3:35 am

      Saw this recipe on Smitten Kitchen years ago. Deb had adapted it from Claudia Fleming. Nice work-I guess grape and rosemary focaccia is a much more intuitive combination than I would have imagined if several people are independently coming up with this recipe.

      Reply
      • Janice says

        November 15, 2014 at 9:53 pm

        Thanks for visiting! Actually, to be fair, neither Deb of Smitten Kitchen, nor Claudia Fleming can actually be credited for a focaccia with grapes & rosemary. In fact, fruit focaccias with olive oil and rosemary are an Italian tradition, and honestly, I was inspired by a recipe I made years ago for an apricot & cherry focaccia. In any case, I didn’t base myself on any of those recipes. I just made a few of fruit focaccias along the way until I came up with the right ratio of ingredients that worked for me.

        Reply

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