Red grape focaccia with mozzarella and rosemary offers a light, fluffy base topped with a delightful balance of sweet and savory flavors. This focaccia makes an impressive appetizer or snack and is ideal for sharing at a gathering, barbecue, or any casual meal.
I recently made this red grape and mozzarella focaccia and absolutely loved the result—my partner did too. The bright purple grapes burst with sweetness and pair wonderfully with bubbling mozzarella. Focaccia is straightforward to prepare: you let the dough rise for a few hours, then top it with your favorite ingredients and bake. The result is an impressive, delicious focaccia that’s perfect for entertaining or for an everyday treat.
I tend to cut generous slices because focaccia is irresistibly good, and while it can be filling, it’s always worth the indulgence. There are countless focaccia variations—thin and oily or thicker and softer, depending on the region. Living in Italy, I’ve grown fond of the thicker style: rosemary, a sprinkle of salt, halved and filled with Pecorino and prosciutto cotto, or topped with cheese and tomatoes. For a change, I decided to try a savory focaccia topped with roasted red grapes and oozy mozzarella.
The sweet-and-salty contrast works brilliantly. I lightly sauté the halved grapes with a little olive oil, salt, and fresh thyme to soften and concentrate their flavor before spreading them over the focaccia. Those grapes are delicious on their own, but combined with the pillowy dough and melted mozzarella they create something truly special.
If you try this recipe, I’d love to hear how it turns out. Save the recipe for later and enjoy experimenting with toppings and seasoning to suit your taste.
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Red grape focaccia with mozzarella cheese
By Emily
4 hrs
25 mins
4 hrs 25 mins
6 people
Ingredients
- 3 1/3 cups (500g) 00′ flour
- 15.2 fl oz (450ml) lukewarm water
- 2 1/4 tsp (7g) fast action dried yeast
- 1 tsp sugar
- 7 oz (200g) red grapes
- 4.4 oz (125g/1 ball) mozzarella
- 3-4 sprigs of fresh thyme
- 3-4 tbsp olive oil
- Salt and pepper, to season
Instructions
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Measure 100ml (about 1/2 cup) of warm water and stir in the yeast and sugar. Leave for 5 minutes until foamy. Place the flour in a large mixing bowl and make a well in the center. Add a teaspoon of salt to one side of the bowl.
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Pour in the yeast mixture, then gradually add the remaining lukewarm water while mixing until you have a smooth dough. If it feels too sticky, add a little more flour.
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Knead the dough for 10–15 minutes, then place it in a well-oiled bowl. Cover with cling film and leave to rest for 3–4 hours until doubled in size.
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Wash the red grapes and cut them in half. Heat a small frying pan with a teaspoon of olive oil, add the grapes, thyme and a pinch of salt. Toss for about 2 minutes until they soften slightly, then set aside.
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Preheat the oven to 220°C (430°F).
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Once the dough has risen, knock it back and stretch or press it onto a large oiled baking tray to about 2.5 cm thickness.
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Use two fingers to make dimples all over the dough and drizzle with a teaspoon of olive oil. Scatter the prepared grapes on top and tear the mozzarella into pieces, distributing it across the focaccia. Sprinkle with a little extra salt and bake for about 20 minutes until golden. Allow to cool briefly, then slice and serve.
Notes
Helpful Info for All Recipes
- I use extra virgin olive oil in my recipes unless stated otherwise.
- When using canned or jarred tomatoes I prefer well-known brands for consistent flavor.
- All vegetables are assumed to be medium sized unless stated otherwise.
- Recipes are tested using a fan (convection) oven.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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