Harvest Focaccia with Grapes, Caramelized Onion and Rosemary Recipe

Harvest Focaccia with Grapes, Caramelized Onion and Rosemary

This focaccia recipe is delicious with all different toppings baked onto it: grapes, sliced tomatoes, tomato sauce, olives, peppers or just olive oil and sea salt.

 

6 1/2 cups all-purpose flour
1 teaspoon yeast
1/2 teaspoon sugar
2 tablespoons sea salt
3 1/2 cups warm water
Olive oil

 

Toppings
1 red onion, thinly sliced
Olive oil
Grapes, destemmed
4 sprigs rosemary, picked
Flaky salt

 

In a large bowl, combine the flour, yeast, sugar and salt. Add the water and stir until just combined. Transfer the dough into an oiled bowl and cover with plastic wrap. Put the dough into the refrigerator to rise for 8 hours, or up to 2 days.

Pull the dough out of the refrigerator 1 1/2 hours before you’re ready to cook. Leave it on the counter for an hour to come to room temperature. In a sauté pan over a low flame, melt the onion in 2 tablespoons of olive oil, with a pinch of salt until they’re completely tender and start to caramelize, about 20 to 25 minutes. Set them aside to cool. Preheat your oven to 450 degrees.

Drizzle a few more tablespoons of olive oil on a sheet tray, and use your fingers to smear the oil to coat the tray. Pour the focaccia dough out onto the tray, stretching it into the corners and leave it to rise again for 30 minutes. With a little olive oil on your fingers, dimple the dough, pressing down like you’re playing a piano. Scatter the grapes and the rosemary, drizzle with more olive oil and flaky salt and bake for 25 to 30 minutes, rotating half way through cooking. The bread is done when it’s golden brown on top. Transfer the focaccia to a rack to cool.

 

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Tomato and Cucumber Salad

1 shallot, diced
2 tablespoons red wine vinegar
2 tablespoons balsamic vinegar
1 clove of garlic, grated
Pinch of salt
1/2 cup olive oil

 

1 cucumber, sliced
5 tomatoes, wedged
1/2 cup pitted Castelvetrano olives, roughly chopped
4 sprigs of basil, picked
Ricotta salata

 

To make the vinaigrette, combine the shallot, vinegars, garlic and salt and leave to macerate for 15 minutes. Whisk in the olive oil.

In a medium bowl, combine the cucumbers, tomatoes and olives with a pinch of salt and a few spoonfuls of the vinaigrette. Toss, taste and adjust seasoning. Fold in the basil and shaved ricotta salata.