Grape Focaccia Bread

11:20 am on 26 September 2016

Making your own bread from scratch is really rewarding, but it is hard find the time to do it. This recipe is so quick and easy - you will love making it and the kids will enjoy it in their lunchboxes.


  • 1 Tbsp + 1 tsp fresh rosemary
  • 6 Tbsp olive oil, plus more for drizzling
  • 3/4 cup lukewarm water
  • 2 Tbsp active dry yeast
  • 1 2/3 cups plain flour, plus more as needed
  • 2/3 cup fine cornmeal
  • 5 Tbsp sugar
  • 1 1/2 tsp salt
  • 2 1/4 cups grapes
  • 1/2 cup pine nuts, optional
  • coarse salt for sprinkling


Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add 1 tablespoon rosemary and stir. Remove from heat and cool.

Pour water into a large bowl. Add yeast and let stand for about 5 minutes, or until foamy.

Add olive-oil rosemary mixture, flour, cornmeal, 3 tablespoons sugar and salt to yeast mixture. Stir constantly until the mixture becomes a soft dough.

Transfer the dough to a floured work surface. Knead for about ten minutes, until the dough is elastic and smooth. Add a little more flour if the dough feels too sticky.

Lightly oil a large bowl and place the kneaded dough in it, turning it around so the dough is coated by oil. Cover with a tea towel and let rise in a warm place for about one hour.

While the dough is rising, chop any large grapes and remove seeds. Preheat oven to 200 degrees celsius and oil a baking tin or baking tray.

When the dough is double its original size, it's ready to bake. Place the dough on the baking tray. Punch it down, and pat it into an oval shape, roughly 2cm thick. Don't fill the entire tin with dough. Top with grapes and pine nuts (using) and season with coarse salt. Drizzle well with olive oil. Bake for 25 -30 minutes, until golden brown.

From Nine To Noon

Find a Recipe

or browse by title

What's in Season - August