60 minutes
A savory and sweet focaccia bread topped with roasted grapes, melted Taleggio cheese, and fragrant rosemary.
Extra Virgin Olive Oil, divided
tablespoons
Black Grapes
cups
Taleggio Cheese, torn
0 oz
tablespoons
Flake Salt
to taste
1. Prepare and Rest Focaccia Dough
Prepare your focaccia dough using your favorite recipe and allow it to rise. After the initial rise, coat a sheet pan with olive oil and line with parchment paper. Transfer the dough onto the pan and gently flatten it into shape. Allow the dough to rest and rise again for 30 minutes.
2. Preheat Oven and Prepare Toppings
Preheat your oven to 400°F (200°C). Scatter the black grapes and torn Taleggio cheese evenly over the risen dough. Drizzle with two tablespoons of olive oil, sprinkle with fresh rosemary leaves, and a pinch of flake salt.
3. Bake the Focaccia
Place the focaccia in the oven and bake for about 30 minutes, until golden and bubbly. Once out of the oven, brush the remaining tablespoon of olive oil over the top.
4. Cool and Serve
Allow the focaccia to cool slightly before slicing and serving.
Embrace the high hydration of focaccia dough without adding extra flour and use the 'stretch and fold' technique for gluten development while maintaining the dough's airiness.
Preheat oven to at least 425°F (220°C) and consider using a pizza stone or steel to promote a crispy bottom crust.
Enhance sweetness and concentrate flavors by roasting the grapes beforehand with a bit of olive oil and a pinch of salt.
Add fresh rosemary or thyme and a sprinkle of flaky sea salt before baking to elevate the focaccia's flavor profile.
Consider an overnight cold fermentation in the refrigerator for a deeper flavor and better texture, allowing the dough to come to room temperature before baking.
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