Wednesday, August 17, 2011

Foccaccia with Rosemary and Grapes

     Don't be put off by the unlikely combination of ingredients in this recipe.  This Foccacia With Rosemary and Grapes from Giada De Laurentiis is topped with juicy grapes, sweet shallots, fresh rosemary, garlic and a hint of salt.  Pick up some prepared pizza dough from the market or make your own favorite recipe.  All you have to do is press the dough into your dutch oven, brush with olive oil, press in the grapes and sprinkle with shallots, rosemary, garlic and salt.  Mine baked in a 12 inch oven with 10 coals in a ring around the bottom and the lid completely covered with briquettes.  In 30 minutes it was puffed, golden and ready to eat.  Brilliant in it's simplicity, enjoy this as a perfect summertime appetizer or serve a big slice of this rustic bread with salad and a wedge of cheese for an easy outdoor dinner.

Focaccia with Rosemary and Grapes
1 pound pizza dough
2 Tblsp extra-virgin olive oil
Coarse sea salt, for sprinkling
1 garlic clove minced
1 shallot, cut into thinly sliced rounds
1 tablespoon fresh rosemary leaves
1/2 cup green grapes
1/2 cup red grapes

     Lightly oil or spray a 12 inch dutch oven.
     Press dough into bottom of oven, making slight indentations with your fingers.
     Using a pastry brush, cover the top of the dough with olive oil. 
     Sprinkle the dough with coarse sea salt, garlic, shallot and rosemary.
     Spread the grapes over the top of the dough and push down into the dough.
     Bake the foccacia at 400 degrees for 25-30 minutes or until golden brown.
     Cut into slices and serve warm or at room temperature.  Makes 4-6 servings.

Press grapes into pizza dough, top with shallots, garlic and salt

Bake for 25-30 minutes at 400 degrees

A sweet, savory and colorful appetizer


  1. Rather than stuffing it in your D.O., put it on an inverted lid on a stand. Place oven up-side down, over the lid. Place a wok ring on it and dump all the charcoal on top. works good, and is easier to remove from lid.

  2. That pizza looks somewhat exotic and yummy, I may need to have palm frawns waved from the side lines.

    I like RDOC advice on the inverted lid too, only thing is I have a wok but not the ring. hmmmmm. I have seen the pics of the pizza being cooked on lid, great idea.

  3. Thanks for the tip, sounds like a good idea but this bakes more as a bread than a pizza, was very easy to remove from the oven.