75 minutes
A delightful focaccia featuring the sweet richness of roasted grapes paired with creamy Taleggio cheese and a hint of rosemary.
Focaccia Dough
0 recipe
Extra Virgin Olive Oil, divided
0.25 fluid ounces
Black Grapes
0 oz
Taleggio Cheese, torn into pieces
0 oz
tablespoons
Flake Salt
to taste
1. Prepare and Rest Dough
Prepare your focaccia dough according to your trusted recipe and allow it to go through its first rise. Once the dough has risen, flatten it gently onto a sheet pan lined with parchment paper, using 1 tablespoon of olive oil to prevent sticking. If the dough resists and shrinks back, cover it and let it rest for 30 minutes to relax the gluten.
2. Preheat Oven and Prepare Toppings
While the dough is resting, preheat your oven to 400°F (200°C). Scatter the black grapes evenly over the rested dough, pressing them in lightly. Tear the Taleggio cheese into pieces and distribute them among the grapes.
3. Season and Bake
Drizzle 2 tablespoons of olive oil over the top, then sprinkle with fresh rosemary leaves and a pinch of flake salt. Place the focaccia in the oven and bake for 30 minutes, or until the bread is golden and the cheese is melted and bubbling.
4. Finish and Serve
Once out of the oven, brush the focaccia with the remaining tablespoon of olive oil for added richness and shine. Slice it up and serve.
Use high-quality olive oil generously on both the pan and the dough for a crispy, flavorful crust.
Let the flour-water mixture sit for 20–30 minutes before adding salt and yeast to strengthen gluten development for a chewier dough.
Preheat a baking stone or steel for at least 30 minutes to ensure a crisp, well-browned bottom crust.
An overnight rise in the refrigerator enhances the bread's flavor complexity and improves texture.
Room temperature Taleggio or a blend with Gorgonzola or Fontina can add depth. Ensure even melting.
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