Grape-Rosemary Focaccia

Grape-Rosemary Focaccia

1 Review
From: EatingWell Magazine, September/October 2013

The topping on this fast grape-rosemary focaccia recipe is a sweet/salty combination of grapes, Parmesan cheese and rosemary. Serve it instead of dinner rolls or as an appetizer, or cut it in half for an out-of-this-world turkey or ham sandwich.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • 1 pound prepared pizza dough, preferably whole wheat (see Tip)
  • 1 tablespoon extra-virgin olive oil
  • 1/2 cup shredded Parmesan cheese
  • 2 teaspoons fresh rosemary leaves or 1 teaspoon dried
  • 2 cups seedless grapes

Preparation

  • Active

  • Ready In

  1. Position rack in upper third of oven; preheat to 425°F. Coat a large baking sheet with cooking spray.
  2. Working on a lightly floured surface, pat and stretch dough with damp hands into a 10-by-12-inch oval. If the dough will not stretch easily, let it rest for 10 minutes, then stretch it again. Transfer to the prepared baking sheet.
  3. Drizzle oil over the dough; sprinkle with Parmesan and rosemary. Arrange grapes on top and press lightly into the dough.
  4. Bake the focaccia until golden around the edges and some of the grapes have burst, 18 to 25 minutes. Let cool at least 5 minutes before serving. (The grapes will be very hot inside.)
  • To make quick focaccia, we use prepared whole-wheat pizza dough. Look for it at your supermarket, fresh or frozen and without any hydrogenated oils.
  • Easy cleanup: Recipes that require cooking spray can leave behind a sticky residue that can be hard to clean. To save time and keep your baking sheet looking fresh, line it with a layer of foil before you apply the cooking spray.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 121 calories; 4 g fat(1 g sat); 1 g fiber; 19 g carbohydrates; 4 g protein; 1 mcg folate; 2 mg cholesterol; 5 g sugars; 1 g added sugars; 49 IU vitamin A; 1 mg vitamin C; 45 mg calcium; 0 mg iron; 157 mg sodium; 52 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1/2 fruit

Reviews 1

December 17, 2013
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By: EatingWell User
Good flavors....didnt care for the texture. This recipe showed me to use grapes and rosemary together in the future...but this bread is not spongy and thick like Focaccia typically is. Pros: Rosemary and grapes make a beautiful combination Cons: The texture is very flat and hard.